Fresh crab in a light tequila cream sauce with a mix of peppers and cheese. Perfect for your Super Bowl party.
I have not been in the kitchen, I mean truly lovin-it-up, cookin’ in the kitchen for a couple of weeks. My day job has kept me pretty busy. I feel out of touch with the food blog universe.
Today, I finally strapped the apron on and started to experiment. I’ve wanted to make a crab dip for some time now. I’ve been tossing around different concoctions in my head for days.
In honor of the Super Bowl and the festive parties that are about to ensue, I chose to spike this dip with a little tequila. These crabs have never been so happy. (Don’t worry ~ no living crabs were harmed or intoxicated in the making of this recipe.)
The first batch turned out really good, but it needed some creaminess, so for the next batch, I stirred in a brick of cream cheese. Muy buena.
I made fresh tortilla chips to go with this hot, bubbly burst of happiness. Just cut corn tortillas into 8 triangles, fry them up and sprinkle with salt ~ too easy.
- ½ Anaheim green chili
- 1 jalapeno, seeded
- 1 clove garlic
- 4 cherry tomatoes
- 2 tablespoons onion
- ½ cup mayo
- juice of 1 lime
- 2 tablespoons tequila
- 1 tablespoons Tabasco Green Pepper Sauce
- 1 tsp. kosher salt
- ½ tsp. sugar
- 1/8 tsp. cayenne pepper
- 1/8 tsp. ground ginger
- 8-oz. block cream cheese, room temperature
- 16 ozs. lump crabmeat
- ½ cup pepperjack cheese, shredded
Peel the garlic and seed the jalapeno.
Toss the chili, jalapeno, garlic, tomatoes and onion into a food chopper and mince.
In a medium-sized bowl, whisk together the mayo, lime juice, tequila, Tabasco, salt, sugar, cayenne and ginger.
Stir in the minced vegetables, cream cheese, crabmeat and pepperjack cheese.
Spoon into a 1-quart casserole dish.
Bake in a 350-degree oven for 30 minutes.
Serve with tortilla chips.