Jalapeno Crab Dip Recipes

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.

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.

HOT CRAB AND JALAPENO DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat the olive oil in a medium saucepan over medium heat. Stir in the red bell pepper. Cook 5 minutes, or until tender.
• In a medium bowl, mix together red bell pepper, artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno peppers, celery salt, crabmeat and lemon juice.
• Transfer the mixture to an 8x8 inch baking dish. Sprinkle with almonds. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

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.

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.

ARTICHOKE & JALAPENO CRAB DIP

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in the artichokes, crab and peppers. Spread into a greased 9-in. pie plate., Bake at 350° until heated through, 25-30 minutes. Serve warm with tortilla chips.

HOT JALAPENO CRAB DIP

Steps:

• Preheat oven to 350 degrees.
• Combine crabmeat, garlic, jalapenos, Monterey Jack cheese, Worcestershire sauce, hot sauce, salt and mayonnaise in a medium mixing bowl.
• Toss gently to mix.
• Spoon the mixture into a medium size casserole. Sprinkle the Parmesan cheese evenly on the top of 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 the croutons.

CREAMY JALAPEñO CRAB DIP

Steps:

• Combine crabmeat, peppers, corn and cilantro in medium bowl.
• Mix mayo and lime juice. Add to crab mixture; mix lightly.
• Refrigerate at least 30 min. before serving.