Jalapeno Crab Dip Food

JALAPENO CRAB DIP

Steps:

• Preheat oven to 350F degrees.
• Mix together all ingredients except parmesan cheese.
• Place in an oven proof dish and top with Parmesan cheese to cover.
• Bake for 25 minutes and let stand for 5 minutes.

CREAMY JALAPEñO CRAB DIP

Steps:

• Combine crabmeat, peppers, corn and cilantro in medium bowl.
• Mix mayo and lime juice. Add to crab mixture; mix lightly.
• Refrigerate at least 30 min. before serving.

HOT JALAPENO CRAB DIP

Steps:

• Preheat oven to 350 degrees.
• Combine crabmeat, garlic, jalapenos, Monterey Jack cheese, Worcestershire sauce, hot sauce, salt and mayonnaise in a medium mixing bowl.
• Toss gently to mix.
• Spoon the mixture into a medium size casserole. Sprinkle the Parmesan cheese evenly on the top of crabmeat mixture.
• Bake until golden brown and bubbly, about 25 minutes.
• Remove from the oven and let sit for about 5 minutes before serving with the croutons.

CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP

Steps:

• For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed.
• For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance.
• Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.

ARTICHOKE & JALAPENO CRAB DIP

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in the artichokes, crab and peppers. Spread into a greased 9-in. pie plate., Bake at 350° until heated through, 25-30 minutes. Serve warm with tortilla chips.

JALAPENO CRAB DIP

Steps:

• Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, heat 1 tablespoon butter over medium-high heat. Add corn, salt and pepper; cook and stir until corn is golden brown. Remove from pan., In same skillet, heat remaining butter over medium-high heat. Add onion and red pepper; cook and stir until onion is tender. Add green onions, fresh jalapeno and garlic; cook 1-2 minutes longer. Remove from heat., In a large bowl, combine crab, pepper jack cheese, cheddar cheese, mayonnaise, pickled jalapenos, hot sauce and Worcestershire sauce; stir in corn and onion mixture. Transfer to same skillet or a greased 8-in. square baking dish; sprinkle with Parmesan cheese., Bake, uncovered, 30-35 minutes or until edges are golden brown. Serve with chips.

JALAPENO ARTICHOKE CRAB DIP

Steps:

• Chop or process artichoke hearts until dip-like consitency, and add to medium sized mixing bowl (5-8 quart).
• Add cheeses, jalapenos, parsley, mayonnaise, sour cream, garlic powder, lemon juice, and stir gently to mix.
• Add fresh crabmeat and stir in gently. Wait until after this step to salt and pepper to taste (crabmeat can be a little salty sometimes).
• Can be served warm in a mini crockpot or served cold, perfect with crackers or toasted rustic or baguette slices.

JALAPENO CHEESE DIP

Steps:

• Combine all ingredients, except cheese and mix until well blended. Stir in cheese, mix and chill.

HOT CRAB AND JALAPENO DIP

Steps:

• Preheat oven to 375ºF. Heat 1 1/2 teaspoons olive oil in medium nonstick skillet over medium-high heat. Add chopped red bell pepper and saute until light brown, about 3 minutes. Transfer pepper to large bowl.
• Add artichoke hearts, mayonnaise, parmesan, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine. Gently mix in crabmeat. Season to taste with salt and pepper. Transfer mixture to 8-inch quiche or pie pan with 1 1/2-inch high sides, spreading evenly. Sprinkle with almonds. Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.