This begins with a confession. This is one of the recipes I was given permission to provide the recipe to at the end of the review and I was very excited about that. Then I read the ingredients and thought to myself, “It’s just wrong to have lump crab meat and pasteurized prepared cheese product in the same recipe.” I even went so far as to say that to my husband, who agreed.
However, since Hoffman Media was kind enough to allow me to post the recipe to this dish on my blog, there was no way I was going to pass that up and I decided to make the dip as a mid-day appetizer before our big Easter dinner that we’re celebrating early with my in-laws today.
I had crab legs in the freezer, so instead of buying something that needed to be drained, I went ahead and cooked them, then broke them open and got all the good stuff out myself. Yes, it was very hard not to melt a stick of butter and sample a few legs, but I refrained and saved them all for the dish so I’d be sure to have a pound.
The rest is so easy to do and goes quickly. Spiciness doesn’t agree with my mother-in-law anymore so I was a little concerned about the fact that there are 2 tablespoons of jalapeno pepper, a teaspoon of chili powder and 1/4 teaspoon of red pepper in the dip, however, the heat didn’t show up at all for some reason. I mean zero; zilch. If you like heat, add more jalapeno.
Once finished, my dip was a lot more soupy than the picture in the magazine. I don’t know if they held the spoon against the side of the pan when removing the dip to the bowl so some of the cheesy cream would drain off, but it is a little soupy. It’s not a bad thing, especially if you let it cool a tad so it firms up.
When it’s all said and done, I take back every negative intonation talking about crab meat and processed cheese spread may have had. This dip is excellent. Outstanding. To show how much so, it’s supposed to serve 15, but it’s over half gone and there are only four of us eating it.
My mother-in-law said she doesn’t even need dinner. She’ll just eat the dip. My father-in-law has looked through the magazine at least three times and told his wife that they need to buy it every time. He can’t have my copy and I’m going to watch to make sure it doesn’t disappear when they leave.
I’m so glad I get to share this recipe with you.
Warm Beer-Cheese Mexican Crab Dip
Makes about 15 appetizer servings
1 tablespoon olive oil
1/2 cup finely chopped onion
2 tablespoons seeded and chopped jalapeno pepper
1 clove garlic, minced
1/2 cup light beer
2 cups heavy whipping cream
1 (8-ounce) package cream cheese, cubed
1 (8-ounce) package pasteurized prepared cheese product, cubed
1 pound lump crab meat, drained and picked
1 (4-ounce) jar diced pimiento, drained
1/4 cup fresh lime juice
1/4 cup minced green onion
1/4 cup minced fresh cilantro
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
Garnish: sliced jalapeno pepper
1. In a 4-quart saucepan, heat olive oil over medium heat. Add onion, jalapeno pepper, and garlic; cook for 3 minutes, stirring frequently. Stir in beer and cook until liquid is reduced by half. Add cream, cream cheese, and cheese product, stirring until melted and smooth.
2. Stir in crab meat, pimiento, lime juice, green onion, cilantro, and chili powder; simmer for 15 minutes, stirring constantly. Stir in salt, red pepper, and cumin. Garnish with sliced jalapeno pepper, if desired. Serve hot with tortilla chips.
Reprinted with permission from the Deen Bros. Good Cooking and Hoffman Media (www.hoffmanmedia.com).