Cheesy Jalapeno Crab Dip Recipes

CHEESY JALAPENO DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sour cream, canned jalapeno peppers with juice, green chiles, diced jalapeno pepper, cilantro, and ranch dressing mix together in a bowl until smooth. Add about half the Cheddar cheese and half the Parmesan cheese; stir. Spread the cheese mixture into a baking dish. Arrange jalapeno slices atop the cheese mixture; top with remaining Cheddar and Parmesan cheeses. Cover baking dish with aluminum foil.
• Bake in preheated oven until top is warm and bubbling, about 25 minutes.

CHEESY JALAPEñO CRAB DIP

Steps:

• Preheat the oven to 350 degrees.
• Combine the crabmeat, garlic, jalapeños, Monterey Jack, Worcestershire, hot sauce, salt, and greek yogurt in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a baking dish.
• Sprinkle the parmesan cheese and panko breadcrumbs evenly on the top of the 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 tortilla chips or crostini.

CHEESY JALAPENO CRAB DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir together the crabmeat, Monterey Jack cheese, mayonnaise, garlic, jalapeno peppers, Worcestershire sauce, hot pepper sauce, and salt in a bowl. Scrape into an 8x8 inch, glass baking dish, and smooth the top with a spatula. Sprinkle evenly with croutons and Parmesan cheese. Dust with the paprika.
• Bake in the preheated oven until the dip is bubbly and the top is golden brown, about 25 minutes. Remove from the oven and allow to stand 5 minutes before serving.

CHEESY CRAB AND JALAPEñO DIP

Steps:

• Preheat oven to 350°F (177°C).
• In a mixing bowl, combine all of the ingredients (except 2 Tb Parmesan) until thoroughly mixed.
• Transfer dip to an oven-safe serving bowl and sprinkle remaining Parmesan on top.
• Bake for about 25 minutes in the middle rack until golden brown and bubbly.
• Serve hot with crackers or sliced French bread or whatever suits your fancy.

LIGHTENED UP JALAPENO CRAB DIP

Steps:

• Preheat oven to 425 F. Place jalapenos on baking tray (foil lined) 425F for 10 minutes then flip and roast another 8-10. You may use an indoor or outside grill if you prefer. Just make sure jalapenos are placed on foil.
• Once cooked, seal jalapenos in ziplock for 20 minutes. Remove and then peel skin and slice in half, lengthwise. Remove seeds if desired. Dice by hand or food processor. Set aside
• Don't have time to roast the jalapenos? Use 4 ounce canned jalapenos or green chiles!
• Preheat your oven to 350 degrees. In a medium sized mixing bowl, combine yogurt, feta, mayonnaise or hummus, 2/3 c shredded cheddar cheese, soy sauce, minced garlic, hot sauce, paprika, lemon juice, salt and pepper. Stir together until combined.
• Mix in diced roasted jalapeño, 1 tbsp chopped green onion (reserve extra for garnish), and fold in lump crab meat. Canned tuna, chicken, or salmon may be used as well. Drained.
• Spread in a small cast iron pan or small casserole dish. Add extra roasted jalapeño (sliced) on top and cover with 1/3 to 1/2 cup extra cheddar cheese.
• Bake for 20-25 minutes until heated through and bubbly. Broil last minute to brown the edges. Serve with a gluten free flatbread, veggie chips, or 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.