This is a warm skillet crab dip which is a great recipe to snack on around the campfire or introduction to a seafood feast. This dip is both the ultimate comfort food and party dip.
There is a definite Mexican influence with the use of two peppers, Mexican cheese, and queso fresco. Yet the dip is still mild enough to complement rather than overpower the delicate crab.
No specific serving suggestion is designated to use with the dip so feel creative using corn chips, crackers, bread, or vegetables. Making a sandwich out of it with some fresh bread would be a tasty option too.
Skillet Crab Dip Recipe
- 2 tablespoons mayonnaise
- 2 green onions chopped
- 1 lemon juiced
- 1/2 teaspoon Slap yo mamma seasoning or to taste
- 1/2 teaspoon Old Bay seasoning or to taste
- 1 Anaheim pepper
- 1 jalapeño pepper to taste
- 12 ounces whipped cream cheese
- 1/2 cup shredded Mexican style cheese
- 1/2 cup queso fresco
- 6 ounces artichoke hearts drained and chopped
- 2 cups cooked shelled crab
- 1/4 cup grated Parmesan cheese
- Combine mayonnaise, green onions, lemon juice, Slap Yo Mamma, and Old Bay in a skillet.
- Roast the Anaheim and jalapeño pepper. Coat in olive oil and char on the grill. Place the charred peppers in a plastic bag. Remove and dispose of the skin, stem, and seeds. Dice into small pieces.
- Mix the peppers into the skillet along with the cream cheese, shredded cheese, queso fresco, and artichokes.
- Add the crab to the mixture then fold to combine without breaking up the crab.
- Top with the Parmesan cheese.
- Preheat a closed grill to 400 degrees F (205 degrees C).
- Add the skillet with the crab dip and cook until the cheese is melted and golden brown, about 12 minutes. Let cool for 5 to 10 minutes before serving.
BBQ Grilled Appetizer