This is a simple yet extremely satisfying recipe. I was going to present it as an appetizer or hors d'oeuvre, but the fact is that this dip is so rich, and so hard to stop eating, it almost always ends up being a meal. That's why I include some veggies as scoopers, so that I'm not only having chips and dip for dinner.
Roasted poblano chilies really boost the flavor of this dip, while still letting the taste of the crab to shine through. I like to char mine in the grill until the skins have blackened.
Then just put them in a bowl, tightly cover it with plastic wrap, and let them sit for 15 minutes. After that you can easily rub away the skin, as well as remove the seeds and stem. Just remember to avoid rinsing them with water. The little bits of charred skin that remain only helps the flavor, and water washes much of the taste away.
I used cheddar and Gruyere cheeses in mine, but you can mix and match any number of cheeses if you like. Jack, fontina, mozzarella, or Parmesan all work in this.
Huy Fong's Chili Garlic Sauce is my go-to hot sauce for many dishes. I really like the flavor it brings, along with the heat. But you can use whichever you prefer. And as with any dish that includes hot sauce, use more or less as you like.
Crab Dip
Cream Cheese 1 each, 8 oz package
Mayonnaise 1/2 cup
Sour Cream 1/2 cup
Heavy Cream 1/4 cup
Shredded Sharp Cheddar 1 cup
Shredded Gruyere` 1 cup
Roasted Poblano Chili 1 each (or 2 if you're nasty) peeled and chopped
Chopped Garlic 2 tsp
Sliced Scallions 2 each
Chili Garlic Sauce 2 Tbs Fish Sauce 1 dash
Zest & Juice of 1/2 Lemon
Old Bay Seasoning 2 tsp
Kosher Salt 2 tsp
Ground Black Pepper t tsp Cooked Crab Meat 1 to 1-1/2 lbs
Preheat oven to 350°.
Beat the cream cheese in a stand mixer or with hand beaters until smooth.
Blend in the mayonnaise, sour cream, and heavy cream. Mix until the lumps are gone.
By hand, stir in the remaining ingredients, except for the crab meat.
Once the ingredients are well mixed, gently fold in the crab meat, being careful not to break up the lumps.
Transfer it to a shallow baking pan or casserole dish.
Bake for 35-40 minutes until lightly brown on top, and it begins to bubble all around the edges.
As far as what to dip into it, your options are many. Tortilla chips, crackers, and toasted pita wedges are all great options. I personally have a fondness for Fritos Scoops. DON'T JUDGE ME!!
Also, veggies are excellent with this dip. Cucumber slices, celery sticks, baby carrots... there aren't many bad choices.
