On any given day, I’ll have 3 or 4 ‘gotta try this’ recipes open in my internet browser. And often when I do get around to trying something, I won’t have all the ingredients called for in the recipe. Do I let that stop me? Hardly ever. Some of my most interesting recipes happen when I need to go to the store.
This recipe is no exception I had it in my head to make artichoke dip. Except I didn’t have artichokes. Or spinach. Or mayo. And then I happened across a dip using crab. Hmm…. I had imitation crab. And sour cream. And sriracha. And– thanks to a major splurge in NYC– Parmigiano-Reggiano cheese. Perfect. And so my totally yummy spicy crab dip recipe was born. Requiring zero extra trips to the store.
The only thing I don’t like about this recipe is that I made it in the evening, thus having to take photographs in fake light. Ugh. I do love sunlight for food pictures. And, sadly, by the time the sun returned the next morning, there was not a dab of dip remaining. And– this time– no crab in the house. Guess I really will have to go to the store if I want to make this again.
And I do. Yum!
MAKES: about 4 cups of dip
PREPARATION TIME: 30 minutes
This dip comes together quickly and has a nice spicy kick. If you like your dip really spicy, try doubling the hot sauce and adding another jalapeno pepper or two.
1 pound imitation crab
1 fresh jalapeno pepper, minced, seeds and white veins removed
1/2 cup grated Pepper Jack cheese
1 tablespoon sriracha hot sauce
1 cup low-fat sour cream
1/4 cup grated Parmigiano-Reggiano cheese (regular grated parmesan in a green can is ok too)
the oven to 375 degrees F. Coarsely chop the imitation crab. Seed and
mince the jalapeno, discarding seeds and white veins.
2. In a medium sized bowl combine crab, jalapeno, pepper-jack cheese, sriracha sauce, and sour cream. Toss gently to mix.
Spoon the mixture into a pie pan or a 9×9 square baking dish. Sprinkle
the Parmigiano-Reggiano cheese evenly on the top of the crabmeat
4. Bake until golden brown and bubbly, about 20 minutes. Remove from the oven and let sit for about 5 minutes before serving.
This dip is excellent with crackers or tortilla chips, or on miniature slices of toasted bread.