Hot Crab Dip with Jalapenos and Scallions
This hot crab dip recipe is kicked up with scallions, jalapenos and smoked paprika. It's got great southwestern flavor and is super easy for entertaining. Instead of breadcrumbs, this dip uses ground tortilla chips for a gluten-free crust.
Servings 8
Ingredients
- 1 tablespoon olive oil
- 4 scallions thinly sliced
- 2 jalapenos ribs and seeds removed, minced
- 2 garlic cloves minced
- ½ teaspoon smoked paprika
- 1 pound lump crabmeat picked over
- 1/3 cup mayonnaise
- 1/3 cup crème fraîche or sour cream
- 2 tablespoons fresh lemon juice
- Dash cayenne
- ¼ cup finely ground tortilla chips see note
Instructions
- In a medium non-stick skillet heat the oil. Saute the scallion, jalapeno, garlic and paprika over medium heat until soft, 2 minutes. Remove to a mixing bowl.
- Add the crab meat, mayo, crème fraiche, lemon juice, cayenne and ½ teaspoon salt to the vegetable mixture. Fold until mixed together, trying not to break the crabmeat apart too much.
- Transfer the crab dip to a medium (8x8 or comparable) casserole dish.
- Preheat the broiler.
- Sprinkle the tortilla chips over the top of the dip. Bake under the broiler until golden brown on top and heated through, 2 minutes.
- Serve immediately with tortilla chips on the side for dipping.
Notes
Simply pulse gluten-free corn tortilla chips in a food processor until they become fine crumbs. The dish can be made through step 3 a few nights before and refrigerated until ready to use.
Nutrition
Serving: 8g