4.5 – 2 reviews • Shellfish Recipes
| Total: |
35 min |
| Prep: |
15 min |
| Cook: |
20 min |
| Yield: |
12 Servings |
Ingredients
- 18 oz. bag Mission® Tortilla Strips Chips
- 2 tbsp. Butter
- 1/2 cup Yellow onion, minced
- 1 each Jalapeno pepper, minced
- 8 oz. Cream cheese, softened
- 1/3 cup Mayonnaise
- 1/3 cup Sour cream
- 8 oz. Lump crab meat, canned, drained
- 1 tsp. Salt
- 1 tsp. Chili powder
- 1/4 tsp. Ground cumin
- 1 tsp. Mexican hot sauce
- 2 tbsp. Cilantro, chopped
- 1 cup, divided Cheddar cheese, grated
- 2 tsp. Fresh lime juice
- As needed Vegetable oil
Instructions
- 1. Pre-heat oven to 350°F. Lightly oil a shallow 1½ quart casserole dish. 2. In a medium skillet over low heat, melt the butter. Add the onion and jalapeno and saute for 5 minutes, stirring often. Remove from heat and set aside. 3. In a separate bowl, using an electric mixer, place the cream cheese, mayonnaise, and sour cream and blend together until smooth. Using a spatula, fold in the crab meat, salt, chili powder, cumin, hot sauce, cilantro, lime juice and ½ cup of cheddar cheese. Fold in the onions and jalapeno. 4. Transfer the dip to the prepared baking dish. Sprinkle with the remaining ½ cup cheddar cheese and bake uncovered for 20-25 minutes until heated through and bubbly. Top with cilantro and serve warm with tortilla chips.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
428 |
| Total Fat |
30 g |
| Saturated Fat |
10 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
10 g |
| Cholesterol |
61 mg |
| Sodium |
436 mg |
