Zesty Crabballeros With Mango Chipotle Sour Cream Dipping Sauce Recipes

ZESTY SOUR CREAM DIP RECIPE

Steps:

• Mix all of the ingredients together in a medium sized bowl. Refrigerate until ready to serve.
• Preheat oven to 425 degrees F. Spread the Dip'n Wedges on a single layer on a dark, non-stick baking sheet or a shallow pan.
• Bake for 12 minutes, flip them over, then bake for another 12-14 minutes.
• Serve with the sour cream dip!

CHIPOTLE RANCH DIP

Steps:

• Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.

CHIPOTLE SOUR CREAM DIP

Steps:

• Place chipoptles and adobo sauce from can in a food processor. Pulse peppers until there are no large chunks. (For less spicy dip scrape seed from peppers first and or use a smaller can of chipotles).
• Mix peppers, sour cream, cumin, lime and salt well. Refrigerate several hours or overnight. Stir before serving with tortilla chips.

CRAB WITH CREAMY GORGONZOLA SAUCE RECIPE - (4.5/5)

Steps:

• Melt the butter in a 1- or 2-quart saucepan over low heat. While it is melting, put the Gorgonzola in a small bowl and mash it with a fork or potato masher, gradually adding the milk. Don't worry about making it smooth, just make sure it is well-combined. When the butter is melted, add the cheese-milk mixture and continue to cook, stirring and mashing occasionally. 2 Mix crabmeat with the sauce in a large, warm bowl; stir in the Parmesan, then taste for salt and add some if necessary. Serve, passing additional Parmesan at the table if you like. Serve immediately. 3 *If freshly cooked lump crabmeat is not available to you, canned crabmeat can be substituted, but it's simply not as good. If you must substitute, remember with canned crabmeat, price is the best indicator of quality. Don't scrimp here.

ZESTY CHIPOTLE LIME CREMA

Steps:

• Mix all ingredients in a bowl with an immersion blender or in a regular blender. Make sure all ingredients have fully blended, no lumps. Serve or chill for later - will thicken slightly.
• Notes:.
• This is a recipe that really flexes to personal taste.
• Add a little zest unless you like a lot - then add more.
• Start with juice from half the lime , one garlic and one chipotle, ziz it up, then add what you like more of - I like 1 chipotle, 2 garlic and juice from the whole lime and zest from half a lime, but lime sizes vary greatly and so does how much juice you get. You want a tangy, garlicky crema with some pow from the chipotle.

CREAMY MANGO CHIPOTLE SALSA

Steps:

• Combine all ingredients except cream cheese, milk and peppers.
• Refrigerate 15 min.
• Mix cream cheese and milk in medium bowl until blended. Add peppers; mix well. Spread onto bottom of shallow dish.
• Strain mango mixture; discard strained liquid. Spoon mango mixture over cream cheese mixture.

ZESTY CRABBALLEROS WITH MANGO-CHIPOTLE SOUR CREAM DIPPING SAUCE RECIPE

Steps:

• Combine crab meat, 1/4 C. tortilla chip crumbs, poblano chili, green onions, cilantro, mayonnaise, salsa, lime juice, egg and Tabasco sauce. Refrigerate about 45 minutes. Shape into 24, 1 1/2-inch miniature crab cakes. Roll in remaining tortilla chip crumbs. Heat butter or margarine and oil in a heavy skillet. Fry crab cakes until golden brown. Drain on paper towels. Serve with Mango-Chipotle Sour Cream Dipping Sauce: Place chipotle chili, adobo sauce and 1/2 of the mango pieces in a food processor bowl. Process until pureed. Stir in honey. Place sour cream in a medium bowl and stir in mango-chipotle puree, lime juice, the remaining chopped mango and remaining 1 T. cilantro. Refrigerate until ready to use. *Note: Process tortilla chips in food processor until of fine crumbs.