The number one appetizer on Joe’s menu is called Blue Crab Dip, but you don’t need blue crab to clone it. You don’t even need to use fresh crab, I used some delicious lump crabmeat from Phillips Seafood that comes in 16-ounce cans (you’ll find it at Costco, Sam’s Club, Wal-Mart, and Von’s) and the dip came out amazing. You could also use crabmeat that comes in 6-ounce cans found at practically every supermarket—you’ll need two of them. Just be sure to get the kind that includes leg meat, and don’t forget to drain off the liquid before you toss it in.
MAKES APPROX. 2 CUPS (SERVES 4 TO 6 AS AN APPETIZER)
INGREDIENTS:
- One 8-ounce pkg. cream cheese, softened
- 2 cups crabmeat (canned is fine)
- ¼ cup diced green onion
- 1 tablespoon minced mild red chili pepper
- 1 tablespoon mild green chili pepper (Anaheim)
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- 2 tablespoons shredded Parmesan cheese
GARNISH
- Paprika
- 1 teaspoon minced fresh parsley
INSTRUCTIONS:
- Preheat oven to broil.
- Combine cream cheese with crab, green onion, chili peppers, salt, and white pepper in a medium bowl. Stir well to combine.
- Spread mixture into the bottom of an oven-safe dish. Use a wide dish for this so that the dip is only about an inch deep in the bottom.
- Sprinkle Parmesan cheese over the surface of the dip.
- Broil for 3 to 4 minutes or until the cheese on top begins to brown.
- Sprinkle paprika over the dip, followed by fresh minced parsley. Serve with tortilla chips or crackers for dipping.
