Creamy Poblano Crab Dip

Prep Time

10 minutes

Cook Time

40 minutes

Servings

4-6 people

Indulge in a rich and flavorful creamy poblano crab dip by @firehousegrub. Blending Tony’s and poblano peppers with the delicate taste of crab, perfect for dipping with warm bread or crunchy chips.

Creamy Poblano Crab Dip

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Ingredients

  • 8 oz fully cooked lump crab meat

  • 1 poblano pepper

  • 1 cup heavy cream

  • 1 big handful of spinach

  • 2 cloves of garlic finely chopped

  • 1 1/4 cups finely grated Parmesan

  • 1/2 cup Colby jack cheese

  • 2-3 tsp Tony Chachere’s Original Seasoning

  • 1 cup panko bread crumbs

  • 4 tbsp butter

  • Clear

Directions

  1. Preheat the skillet to medium heat. Deseed and slice the poblano. Add 1 tbsp of butter and sauté until soft.
  2. Add minced garlic, crab meat, Tony Chachere’s original seasoning, and 1 tbsp of butter. Continue to cook for a couple of minutes.
  3. Add in heavy cream and spinach. Bring to a simmer and reduce heat. Continue to simmer until spinach is wilted, stir occasionally.
  4. Remove from heat and melt in cheeses.
  5. Melt 2 tbs of butter and add it to panko in a bowl. Stir to combine. Top dip with panko.
  6. Broil until toasted on top. Enjoy!

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