Monday, May 2, 2011

Warm Mexican Crab Dip

Try this appetizer for Cinco de Mayo. Combine lump crabmeat with cream cheese, fresh lime juice and cayenne pepper for a decadent dip, which only takes 20 minutes to put together.

Warm Mexican Crab Dip
Serves 4 to 6

1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons seeded and chopped jalapeno pepper, plus slices for garnish, optional
½ cup light beer
2 cups heavy whipping cream
1 (8-ounce) package cream cheese
1 (8-ounce) block pasteurized prepared cheese product
1 pound lump crabmeat, drained and picked for shells
¼ cup fresh lime juice, (about 2 limes)
1 teaspoon chili powder
1 teaspoon salt
Pinch freshly ground black pepper
¼ teaspoon cayenne
¼ teaspoon ground cumin
Tortilla chips, for serving, recipe follows

In a 4-quart saucepan, heat olive oil over medium heat. Add the jalapeno pepper and garlic and cook stirring frequently, for 3 minutes. Stir in the beer and cook until the liquid is reduced by half. Stir in the cream, cream cheese, and processed cheese, whisking until melted and smooth.

Stir in crabmeat, lime juice and chili powder and simmer for 15 minutes. Add the salt, black pepper, cayenne, and cumin. Transfer the dip to a serving bowl and garnish with sliced jalapeno pepper, if desired. Serve hot with tortilla chips.

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