I had been looking forward to trying this dip for a while and when I finally made it I was like ehh. It needs more flavor so be sure you add in some seafood seasoning to give it that extra kick it’s lacking. I did add in some Old Bay, but next time I’ll add in more then just a couple dashes.

Warm Jalapeno-Crab Dip
(Adapted from Ladies’ Home Journal)

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6 tablespoons unsalted butter
1 garlic clove, minced
1/4 cup all-purpose flour
1 1/4 cups milk
1 8 ounce container fresh lump crabmeat, picked over, cartilage discarded
1 1/4 cups shredded sharp white cheddar
1 teaspoon fresh lemon juice
4 scallions, thinly sliced
2 jalapeno chilies, seeds removed, finely chopped

Heat oven to 400 degrees F. In a medium saucepan, melt butter over medium-high heat and add garlic.


Cook, stirring, until just fragrant, about 30 seconds. Stir in flour and slowly whisk in milk.


Cook, stirring constantly, until thickened, about 3 minutes.


Remove from heat. Stir in crab, 3/4 cup cheese and the juice.


Reserve 2 tablespoons scallion and 1 tablespoon jalapeno; stir remaining scallion and jalapeno into crab mixture. (I also added a little Old Bay)


Transfer to a 1-quart baking dish and top with remaining 1/2 cup cheese.


Bake until heated through, about 20 minutes. Broil 6 inches from heat until golden and bubbly, 6 to 8 minutes.


Sprinkle with reserved scallion and jalapeno. Serve warm. Makes 2-1/4 cups.


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