Jalapeño Crab Corn Dip Recipe 465

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JALAPENO CRAB DIP



Jalapeno Crab Dip image

Set this appetizer dip out for a football game, birthday party or even for an elegant holiday get-together. It's so worth the effort! -Erin Conner, Riverside, California

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 24 servings (1/4 cup each).

Number Of Ingredients 18

2 tablespoons butter, divided
1-1/2 cups frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, chopped
1 small sweet red pepper, chopped
2 green onions, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
1 garlic clove, minced
2 cans (6 ounces each) lump crabmeat, drained
1-1/2 cups shredded pepper jack cheese
1-1/2 cups shredded cheddar cheese
1 cup mayonnaise
1/4 cup chopped pickled jalapeno slices
1 teaspoon Louisiana-style hot sauce
1 teaspoon Worcestershire sauce
2/3 cup grated Parmesan cheese
Tortilla chips

Steps:

  • Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, heat 1 tablespoon butter over medium-high heat. Add corn, salt and pepper; cook and stir until corn is golden brown. Remove from pan., In same skillet, heat remaining butter over medium-high heat. Add onion and red pepper; cook and stir until onion is tender. Add green onions, fresh jalapeno and garlic; cook 1-2 minutes longer. Remove from heat., In a large bowl, combine crab, pepper jack cheese, cheddar cheese, mayonnaise, pickled jalapenos, hot sauce and Worcestershire sauce; stir in corn and onion mixture. Transfer to same skillet or a greased 8-in. square baking dish; sprinkle with Parmesan cheese., Bake, uncovered, 30-35 minutes or until edges are golden brown. Serve with chips.

Nutrition Facts : Calories 172 calories, Fat 14g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 359mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

JALAPEñO, CRAB, & CORN DIP RECIPE - (4.6/5)



Jalapeño, Crab, & Corn Dip Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 13

2 tablespoons butter
1 cup frozen whole kernel corn
1/2 cup red sweet pepper, chopped (1 small)
1 clove garlic, minced
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1/2 cup sliced pickled jaalapeño peppers, drained and chopped
1 teaspoon Worcestershire sauce
1 teaspoon bottled hot pepper sauce (optional)
2 (6-ounce) cans crabmeat, drained, flaked, and cartilage removed
1 cup Monterey Jack cheese, shredded (4-ounces)
2 tablespoons Parmesan cheese, grated
Blue corn chips

Steps:

  • In a medium skillet heat butter over medium heat until melted. Add frozen corn, sweet pepper, and garlic; cook and stir for about 5 minutes or until tender. In a medium bowl combine sour cream, mayonnaise, jalapeño peppers, Worcestershire sauce, and, if desired, hot pepper sauce. Stir in corn mixture, crabmeat, and Monterey Jack cheese. Transfer crab mixture to a 1 1/2-quart slow cooker. Cover and cook on low-heat setting for about 1 1/2 to 2 hours or until heated through. Sprinkle with Parmesan cheese. Serve with blue corn chips.

JALAPENO CORN DIP



Jalapeno Corn Dip image

This dip tastes similar to a jalapeno popper. Wonderful with tortilla chips or veggies!

Provided by AKOURINOS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 15m

Yield 32

Number Of Ingredients 8

2 (11 ounce) cans Mexican-style corn, drained
1 ½ cups shredded Cheddar-Monterey Jack cheese blend
1 cup light sour cream
1 cup mayonnaise
1 (8 ounce) package 1/3-less-fat cream cheese, softened
1 (4 ounce) can diced green chiles
½ cup diced green onion
2 jalapeno peppers, seeded and finely chopped

Steps:

  • Mix corn, Cheddar-Monterey Jack cheese blend, sour cream, mayonnaise, cream cheese, green chiles, green onion, and jalapeno pepper together in a bowl.

Nutrition Facts : Calories 107 calories, Carbohydrate 5.7 g, Cholesterol 12.5 mg, Fat 8.2 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 251.8 mg, Sugar 2 g

HOT JALAPENO CRAB DIP



Hot Jalapeno Crab Dip image

Recipe from Emeril Lagasse's Everday is a Party Cookbook. Spicy and delicious. You won't have any leftovers.

Provided by Gloria 15x

Categories     Crab

Time 40m

Yield 2-3 cups

Number Of Ingredients 9

1 lb crabmeat, picked over for shells
1 teaspoon garlic, chopped
1/2 cup pickled jalapeno pepper, chopped
1/4 lb jalapeno jack cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces parmigiano-reggiano cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Combine crabmeat, garlic, jalapenos, Monterey Jack cheese, Worcestershire sauce, hot sauce, salt and mayonnaise in a medium mixing bowl.
  • Toss gently to mix.
  • Spoon the mixture into a medium size casserole. Sprinkle the Parmesan cheese evenly on the top of crabmeat mixture.
  • Bake until golden brown and bubbly, about 25 minutes.
  • Remove from the oven and let sit for about 5 minutes before serving with the croutons.

JALAPENO CRAB DIP



Jalapeno Crab Dip image

Make and share this Jalapeno Crab Dip recipe from Food.com.

Provided by Diana Adcock

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb crabmeat, picked over
1 1/2 teaspoons minced garlic
1/2 cup pickled jalapeno pepper
1/4 lb grated monterey jack cheese
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (of your choice)
1/2 teaspoon salt
1/2 cup mayonnaise
parmesan cheese

Steps:

  • Preheat oven to 350F degrees.
  • Mix together all ingredients except parmesan cheese.
  • Place in an oven proof dish and top with Parmesan cheese to cover.
  • Bake for 25 minutes and let stand for 5 minutes.

CREAMY JALAPEñO CRAB DIP



Creamy Jalapeño Crab Dip image

This cool and creamy crab dip has a feisty streak, thanks to a few classic Tex-Mex ingredients-cilantro, lime and a minced jalapeño pepper.

Provided by My Food and Family

Categories     Dips & Spreads

Time 45m

Yield 2-1/2 cups dip or 20 servings, 2 Tbsp. each

Number Of Ingredients 7

1 can (6.5 oz.) lump crabmeat, drained, flaked
1 red pepper, chopped
1 jalapeño pepper, finely chopped
1/2 cup frozen corn, thawed
1/4 cup chopped fresh cilantro
1 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. lime juice

Steps:

  • Combine crabmeat, peppers, corn and cilantro in medium bowl.
  • Mix mayo and lime juice. Add to crab mixture; mix lightly.
  • Refrigerate at least 30 min. before serving.

Nutrition Facts : Calories 90, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CRAB-STUFFED JALAPENOS



Crab-Stuffed Jalapenos image

"This is always a hit when my husband and I bring them to parties. They're especially great for sporting events and always seem to compliment the other food being served," says Susan Dugat of Rockport, Texas.

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 7

24 large jalapeno peppers
6 ounces fat-free cream cheese
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1 package (8 ounces) imitation crabmeat, chopped
1/4 cup shredded reduced-fat cheddar cheese
12 turkey bacon strips, halved widthwise

Steps:

  • Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheese. , Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. , Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.

Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 188mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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