Bobby Deens Mexican Crab Dip Recipes

Steps:

• In a 4 quart saucepan, heat olive oil over medium heat. Add the onion, 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 crab meat, lime juice, green onion, cilantro, and chili powder and simmer for 15 minutes. Add the salt, pepper, cayenne pepper, and cumin. Transfer the dip to a serving bowl and garnish with sliced jalapeno peppers, if desired. Serve hot with tortilla chips.

Steps:

• 1. Pre-heat oven to 350°F. Lightly oil a shallow 1½ quart casserole dish. 2. In a medium skillet over low heat, melt the butter. Add the onion and jalapeno and saute for 5 minutes, stirring often. Remove from heat and set aside. 3. In a separate bowl, using an electric mixer, place the cream cheese, mayonnaise, and sour cream and blend together until smooth. Using a spatula, fold in the crab meat, salt, chili powder, cumin, hot sauce, cilantro, lime juice and ½ cup of cheddar cheese. Fold in the onions and jalapeno. 4. Transfer the dip to the prepared baking dish. Sprinkle with the remaining ½ cup cheddar cheese and bake uncovered for 20-25 minutes until heated through and bubbly. Top with cilantro and serve warm with tortilla chips.

Steps:

• Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray. In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper. Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes. Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.

Steps:

• In a 4 quart saucepan, heat olive oil over medium heat.
• Add onion, 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 Velveeta, whisking until melted and smooth.
• Stir in lime juice, green onion, cilantro, and chili powder, and simmer for 15 minutes. Add salt, black pepper, cayenne, and cumin, stirring to blend well.
• Gently stir in crab meat, being careful to not break it up a great deal. Transfer to serving bowl. Serve hot with tortilla chips.