In honor of Cinco De Mayo, I made this amazing seafood dip with crab to celebrate! I’ve made this original recipe the first time during the start of the pandemic, but it was a bit thick so I made sure that I didn’t add too much cheese to it. This seafood dip is perfect for parties, pot lucks, etc. It’s not too spicy and filled with amazing natural flavorings.
Again, I have made this before, but this time it was a hit! I had my concierge taste it along with the other residents and now they want to buy it from me, #PURRRR. The responses from this recipe got me feeling like THAT GIRL. Anywho, please make this recipe to try on your own & thank me later.
Reasons why you’ll love this crab dip recipe:
- Perfect appetizer for large gatherings as it will be a big hit with the guests for game day
- Perfect with your favorite crackers or tortillas chips
- Very easy seafood dip recipe
- Even if you or another party is not a fan of seafood, you can omit the crab and the creamy dip will be great!
- This seafood sauce/dip can be poured over nachos, burgers, etc!
Frequently Asked Questions:
- How do you store the leftover seafood dip with crab?
- Place in an airtight container and store in the refrigerator for up to 3 days.
- Can I use imitation crab meat?
- This recipe was not tested with imitation crab meat, however, it may be ok.
- Do I need to use a special grade of crab meat?
- Regular or jumbo lump crab meat is fine.
- Can I use a slow cooker for this recipe?
- A small slow cooker will be ok for this seafood mixture, however, keep in mind the poblano peppers will still need to be cooked in the oven. Also, the temperature will need to be on a low setting so that the cheese does not burn.
- Is it possible to add shrimp?
- Yes, I would recommend using cooked tiny shrimp for this seafood mixture if it is your personal preference.
Brief Instructions:
- Turn on oven to 350 degrees Fahrenheit and cook poblano peppers on a cooking tray for 20 minutes or until blistered.
- After the poblano peppers are done, remove from the oven and set aside to cool.
- Once cooled, diced the green pepper (poblano) and set aside.
- Using a medium pot, heat evaporated milk on medium high heat until it simmers.
- Next, add half of the American and Mozzarella cheese; stirring occasionally.
- Add the second half of cheeses, along with the cornstarch. Continue to stir.
- Turn down heat to medium low.
- Add the cumin and ancho chili powder. Continue to stir.
- Add both poblano and jalapeño peppers; Continue to whisk or stir until fully incorporated.
- Gradually add small amount of salt and stir; taste after each addition so that the cheese mixture is not too salty. Turn down heat so that cheese does not burn.
- In a small bowl, lightly sort through crab meat with your fingers to remove any shell. You can paper towels as well to remove shells or drain too much moisture.
- Pour the delicious dip into a small bowl and top with the crab meat.
- Plate with your favorite tortilla chips and then leave a comment to tell me how bomb this recipe is.
Note: You can season your crab meat with old bay.
Refer to recipe card below for more detailed instructions.
Do you shareable plates and appetizers? Try my Shrimp Nachos Recipe.
Seafood Dip
Ingredients
- 12 oz evaporated milk
- 3/4 lbs American cheese
- 1/4 cup mozzarella cheese
- 1 teaspoon cumin
- 1 teaspoon ancho chili powder
- 1-2 teaspoons Kosher salt
- 1 teaspoon of fresh jalapeño pepper (finely diced)
- 1 teaspoon cornstarch
- 2 poblano peppers
Instructions
- Turn on oven to 350 degrees Fahrenheit and cook poblano peppers on a cooking tray for 20 minutes or until blistered.
- Once the poblano peppers are done, remove from the oven and set aside to cool.
- Once cooled, diced the peppers and set aside.
- Using a medium pot, heat evaporated milk on medium high heat until it simmers.
- Next, add half of the American and Mozzarella cheese; stirring occasionally.
- Add the second half of cheeses, along with the cornstarch. Continue to stir.
- Turn down heat to medium low.
- Add the cumin and ancho chili powder. Continue to stir.
- Add both poblano and jalapeño peppers; Continue to whisk or stir until fully incorporated.
- Gradually add 1/4 teaspoons of salt; taste after each addition so that the cheese mixture is not too salty.
- Continue to whisk/stir.
- By this time, it would be great to turn down heat to low so that the cheese doesn’t burn.
- In a small bowl, lightly sort through crab meat with your fingers to remove any shell. You can paper towels as well.
- Pour the delicious dip into a small bowl and top with the crab meat.
- Plate with your favorite tortilla chips and then leave a comment to tell me how bomb this recipe is.
Notes
Note: If you can to increase the heat, you can add more jalapeño peppers to make it hot 🔥🔥. However, I don’t recommend adding the entire jalapeño because you’ll make that sh*t hotter than what it needs to be.
Note 2: The picture has crab topped, but the white queso dip can be made without and still be amazing.
Note 3: Note: You can season your crab meat with old bay.