Email to Cat      

Fiery Crab Dip

Source of Recipe


The Seattle Times






List of Ingredients



• 3 to 4 serrano chilies, seeded and minced*
  
• 2 tsp vegetable oil
  
• 1/2 medium onion, peeled and finely chopped
  
• 2 medium cloves garlic, peeled and minced
  
• 1 (8-ounce) pkg. light cream cheese, softened
  
• 3 Tbsp light mayonnaise
  
• 2 Tbsp fresh lime juice
  
• 2 Tbsp minced cilantro
  
• 1/2 tsp ground cumin
  
• 1/2 tsp paprika
  
• 1 stalk celery, minced
  
• 1/2 lb. crab meat
  
• .
  
• Tortilla chips
  






Instructions



1. In a medium skillet, heat the oil over medium heat. Add the onion and garlic; saute 5 minutes.
   
   
2. Combine the softened cream cheese, mayonnaise, lime juice, cilantro, cumin and paprika in a food processor, or work together with a wooden spoon. Add the cooked onion-garlic mixture, chilies, celery and crab meat. Process or work together until blended.
   
   
3. Transfer to a bowl, cover and refrigerate. (Use the dip within 24 hours. To quickly take the chill off of the dip, put into a microwave oven for about 30 to 60 seconds at 50% power.) Serve with tortilla chips.
   
   Makes about 3 cups.
   
   * Wear rubber gloves to prepare the chilies.