MEXICAN CRAB DIP RECIPES

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:

• Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened, stirring with a wire whisk until smooth. Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid, crabmeat, and salsa to cheese; stir well. Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.