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Warm Mexican Crab Dip

1 TBSP. olive oil
½ cup finely chopped onion
1 garlic clove, minced
2 TBSP. jalapeño pepper, seeded and chopped
½ cup light beer
2 cups heavy whipping cream
1 (8oz.) package cream cheese
1 (8oz.) package Velveeta
1 lb. lump crabmeat
¼ cup fresh lime juice
¼ cup green onion, minced
¼ cup fresh cilantro leaves, minced
1 tsp. chili powder
1 tsp. salt
Pinch of black pepper
¼ tsp. cayenne
¼ tsp. ground cumin
Tortilla chips

In a 4 quart saucepan, heat olive oil over medium heat.
Add the onion, jalapeño pepper and pepper; cook 3 minutes, stirring frequently.
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 the crabmeat, lime juice, green onion, cilantro and chili powder; simmer 15 minutes.
Add the salt, black pepper, cayenne and cumin.
Transfer the dip to a serving bowl.
Serve hot with the chips.
Serves 4-6.

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