Baked Jalapeño Crab Dip

By KennyB07

The creamy sauce in this dip has just a little bite from a fresh
jalapeño. Crabmeat’s delicate flavor can get buried if you mix in too many strong flavors. The creamy sauce in this dip has just a little bite from a fresh jalapeño, letting the finished dish highlight the sweet seafood instead. While fresh crabmeat is always delicious, this recipe works equally well with frozen and even canned crabmeat. Serve with salted white corn chips for guests on the run or with rounds of sliced baguette. With a glass of white wine and a green salad, this rich dip can become a light main course. —David Bowers

Ingredients

• 1 8-ounce package cream cheese, softened
• 1 cup mayonnaise
• 1/4 cup buttermilk
• Juice of 1 lemon
• 1/2 teaspoon salt
• 1 jalapeño, finely minced
• 1 pound lump crabmeat, picked over, any shells discarded
• 1 tablespoon onion powder
• 1 tablespoon hot sauce
• 1/4 cup grated Parmesan

Details

Adapted from scout.com

Preparation

Step 1

Preheat the oven to 350°F, and grease a 1-quart baking dish.
In a mixing bowl, blend the cream cheese and mayonnaise with an electric mixer on medium speed. Blend in the buttermilk, lime juice and salt until the mixture is smooth.
Using a wooden spoon or rubber spatula, gently fold in the crabmeat. Turn the mixture into the prepared baking dish, and sprinkle with the Parmesan. Bake for 30 minutes, until the mixture is golden and bubbling.