2 (8 oz.) packages cream cheese, softened
2 poblano chiles, roasted, peeled, seeded and chopped
1 cup seeded and chopped tomato
1 small clove garlic, minced
1/4 to 1/2 cup whipping cream
2 Tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. Liquid Summer Habanero Hot Sauce
1/4 tsp. ground red pepper
1/4 tsp. salt
1/4 tsp. pepper
1 pound fresh jumbo lump crabmeat, drained
1/2 cup grated parmesan cheese
Garnish: chopped fresh parsley
Combine the first 11 ingredients in a large nonstick skillet and place over low heat.
Cook, stirring constantly, until the mixture is smooth and bubbly.
Gently fold in the crabmeat, then spoon the mixture into individual serving bowls.
Sprinkle a little parmesan cheese on top and place under a broiler for a minute or so.
Garnish, if desired, with the parsley sprigs and serve with French bread slices toasted with Butter and extra Liquid Summer Habanero Hot Sauce.