Keyword Crab, Dip, Jalapeno Peppers, Party Food, Poblano Peppers
Servings 8
Ingredients
8ozcream cheese (block not whipped)softened
3poblano peppersroasted and diced
1jalapeno pepperseeded and minced
2clovesgarlicminced
3green onionssliced thin
½cupsour cream
½cupmayonnaise
2tspOld Bay seasoning
4ozcheddar cheesegrated
16ozcold packed crab meat
1pintgrape tomatoesdiced
Instructions
Preheat over to 375 degrees.
Using a hand mixer, mix the cream cheese until it’s light and fluffy and easy to stir. Stir in the poblano peppers, jalapeno pepper, garlic cloves, green onions, sour cream, mayonnaise, Old Bay, and cheddar cheese. Gently fold in the crab meat until it’s evenly distributed.
Spread the crab mixture evenly in an 8×8 glass baking dish. Bake for 30 minutes until the dip is hot and bubbly. Top with diced tomatoes. And serve with tortilla chips.
Notes
Regarding the crab meat, I like to use the cold-packed crab that you can find in the grocery store refrigerated section. In this recipe, I used two types (8 oz. of each): special and claw meat.
You can use a few methods to roast the poblano peppers:
Stove top: place peppers directly on the grate of your gas stove top. Turn the burner on to high. Let the peppers roast and turn as the skin turns black. Once all sides are charred, place into a glass or metal bowl covered with plastic wrap until cool enough to peel and remove the seeds.
Oven: turn the oven on to a very high temperature (425-450) and place peppers on a lightly greased cookie sheet. Roast checking often and turning peppers as they char. Once all sides are charred, place into a glass or metal bowl covered with plastic wrap until cool enough to peel and remove the seeds.
Broiler: turn your oven's broiler to high and place the rack as close to the broiler as possible. Place peppers on a lightly greased cookie sheet. Broil checking often and turning peppers as they char. Once all sides are charred, place into a glass or metal bowl covered with plastic wrap until cool enough to peel and remove the seeds.