Jalapeno Crab Dip Recipe

5 1 1
Jalapeno Crab Dip Recipe
Jalapeno Crab Dip Recipe photo by Taste of Home
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Jalapeno Crab Dip Recipe

Read Reviews
5 1 1
Publisher Photo
Set this appetizer dip out for a football game, birthday party or even for an elegant holiday get-together. It's so worth the effort! —Erin Conner, Riverside, California
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 2 tablespoons butter, divided
  • 1-1/2 cups frozen corn
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large onion, chopped
  • 1 small sweet red pepper, chopped
  • 2 green onions, chopped
  • 1 to 2 tablespoons chopped seeded jalapeno pepper
  • 1 garlic clove, minced
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1-1/2 cups (6 ounces) shredded pepper jack cheese
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup mayonnaise
  • 1/4 cup chopped pickled jalapeno slices
  • 1 teaspoon Louisiana-style hot sauce
  • 1 teaspoon Worcestershire sauce
  • 2/3 cup grated Parmesan cheese
  • Tortilla chips

Directions

Preheat oven to 350°. In a large 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 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. Yield: 16 servings (1/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Crab Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1/4 cup (calculated without tortilla chips): 172 calories, 14g fat (5g saturated fat), 37mg cholesterol, 359mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 8g protein.

  • 2 tablespoons butter, divided
  • 1-1/2 cups frozen corn
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large onion, chopped
  • 1 small sweet red pepper, chopped
  • 2 green onions, chopped
  • 1 to 2 tablespoons chopped seeded jalapeno pepper
  • 1 garlic clove, minced
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1-1/2 cups (6 ounces) shredded pepper jack cheese
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup mayonnaise
  • 1/4 cup chopped pickled jalapeno slices
  • 1 teaspoon Louisiana-style hot sauce
  • 1 teaspoon Worcestershire sauce
  • 2/3 cup grated Parmesan cheese
  • Tortilla chips
  1. Preheat oven to 350°. In a large 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.
  2. 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.
  3. 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 a greased 8-in.-square baking dish; sprinkle with Parmesan cheese.
  4. Bake, uncovered, 30-35 minutes or until edges are golden brown. Serve with chips. Yield: 16 servings (1/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Crab Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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Mmm-Cook25 User ID: 8066428 142850
Reviewed Nov. 1, 2014

"Just the right amount of heat! I skipped the corn. Nice with veggies to dip."

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