Fiesta Crab Dip Recipes

HOT CRAB AND CORN DIP

Hot Crab and Corn Dip image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter, at room temperature
1 small shallot, chopped
2 cups frozen fire-roasted corn, thawed
1 red jalapeno pepper, seeded and chopped
2 tablespoons sherry or dry white wine
Kosher salt and freshly ground pepper
8 ounces lump crabmeat, picked through
1 1/2 cups grated monterey jack cheese (about 6 ounces)
3/4 cup sour cream
1 cup crushed butter crackers (such as Ritz; about 20 crackers)
1/4 cup grated sharp white cheddar cheese
2 tablespoons finely chopped fresh chives
1 teaspoon Old Bay Seasoning

Steps:

Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.
Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.
Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.
Serve with butter crackers or sliced baguette.

FIESTA CRAB DIP

Fiesta Crab Dip image

I came across this dip in an old Taste of Home magazine. It was easy to make. Took it to a gathering and every one enjoyed it.

Provided by Jill L. Margaritta

Categories Crab

Time 15m

Yield 3 cups

Number Of Ingredients 9

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup picante sauce
1 (8 ounce) package imitation crabmeat, chopped
1 cup shredded cheddar cheese
1/3 cup green onion, chopped
2 tablespoons black olives, chopped
2 tablespoons tomatoes, diced
2 tablespoons fresh cilantro, chopped fine
tortilla chips or cracker

Steps:

In a bowl combine the cream cheese and the picante sauce.
Add the crab, cheese and onions.
Mix well.
Cover and refrigerate.
Spread the dip on a platter.
Sprinkle with olives, tomatoes and cilantro.
Serve with tortilla chips or crakers.

Nutrition Facts : Calories 375.6, Fat 28.1, SaturatedFat 16.9, Cholesterol 98.3, Sodium 1427.8, Carbohydrate 16.6, Fiber 2, Sugar 3.2, Protein 16.4

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