Creamy Crabmeat Corn Dip Sierra Madre
I invented this for my young cousin's wedding reception. His outdoor-gear company's name is "Sierra Madre Research" so I thought something with a south-of-the-border flair might be tasty. IT IS! This would also work well with chopped shrimp or shredded cooked chicken, in which case you could kick the "heat" up a notch (I kept the spices on the milder side so as not to overpower the delicate crab flavor).
INGREDIENTS
Nutrition- 1⁄2cup vidalia onion, finely chopped
- 1⁄2
- 1
- 1(4 ounce) can diced green chilies
- 1⁄4cup butter
- 1teaspoon cumin
- 1⁄2teaspoon cayenne pepper
- 2teaspoons oregano
- salt and black pepper
- 1lb frozen white creamed corn, thawed
- 2tablespoons sherry wine
- 4
- 8ounces jalapeno pepper cheese, shredded
- 1⁄4
- 1tablespoon fresh lime juice
- 1
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DIRECTIONS
- Melt butter in large skillet. Add vegetables and cook until soft. Stir in corn and sherry, cook another two minutes. Turn off heat, add cheeses, and stir until melted. Stir in lime juice and cilantro. Add crabmeat last, folding in gently so as not to break up the lumps too much. Serve hot or at room temperature, or even cold!
- Serve with scoop-type chips or buttery crackers.
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