Cruisin’ Crab Dip That Parks You at the Snack Table
This dip rolls in smooth and laid back then suddenly has you anchored to the snack table like you made a lifelong commitment leaving you pretending to socialize while actually guarding the bowl and planning your next perfectly timed scoop like a pro
Ingredients:
- 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. Catch a Fire’s Don’t Piss Me Off Pecker 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
Directions:
- 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 Catch a Fire’s Don’t Piss Me Off Pecker Hot Sauce.
Frequently Asked Questions
What makes this crab dip special?
It delivers bold, rich flavor with a spicy kick from Catch a Fire’s Don’t Piss Me Off Pecker Hot Sauce, giving it serious attitude.
Is this dip very spicy?
It has a medium to hot kick, but you can adjust the heat with more or less hot sauce.
Can I serve this dip hot or cold?
It works great both ways, but warm brings out the full flavor and creamy texture.
What should I serve with it?
Crackers, bread, chips, or veggies all pair perfectly—plus extra hot sauce from Peppers of Key West.
Can I make it ahead of time?
Yes, prepare it in advance and reheat or chill before serving depending on your preference.
