Recipe: Spicy Crab Dip

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. 


INGREDIENTS:

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)

PREPARATION:  

1. Preheat
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.

3.
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
mixture.

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.

{ 6 Comments }

  1. I’ve had a package of imitation crab in my freezer forever and no inspiration– your recipe has fixed that! Thanks!

  2. Sounds great. And I’ll bet it would be good with actual crab meat or a combo of both. I’ll give it a try.
    Thanks –
    Cas

  3. Cannot ever recall a time when I happened to have imitation crab already in the house. Yours looks quite yummy.

  4. That does stink about wintertime, doesn’t it?? It’s almost always dark by the time dinner rolls around, so all but the last photo of my recipes looks lovely. Then I have to mess with room lighting for the final photo, which is frustrating.

    Spring is coming, though, and with it, later sunsets!

  5. That sounds delicious. My hubby thanks you!

  6. Daytime light or no… the food/ plate looks beautiful (and delicious!) Well done!