Warm Jalapeno-Crab Dip

For a heartier cheese dip, try adding fresh crab meat. Serve the dip as an appetizer with thick crusty bread or whole grain tortilla chips.

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Warm Jalapeno-Crab Dip

Yield: 2-1/4 cups Prep 20 mins Bake 400°F 20 mins Broil 6 mins to 8 mins Start to Finish 50 mins


  • 6 tablespoons  unsalted butter
  • 1 garlic clove, minced
  • 1/4 cup  all-purpose flour
  • 1 1/4 cups  milk
  • 1 8 ounce container fresh lump crab meat, picked over, cartilage discarded
  • 1 1/4 cups  shredded sharp white cheddar
  • 1 teaspoon  fresh lemon juice
  • 4 scallions, thinly sliced
  • 2 jalapeno chiles, seeds removed, finely chopped


1. Heat oven to 400 degrees F. In a medium saucepan, melt butter over medium-high heat and add garlic. Cook, stirring, until just fragrant, about 30 seconds. Stir in flour and slowly whisk in milk. Cook, stirring constantly, until thickened, about 3 minutes. Remove from heat. Stir in crab, 3/4 cup cheese and the juice. Reserve 2 tablespoons scallion and 1 tablespoon jalapeno; stir remaining scallion and jalapeno into crab mixture. Transfer to a 1-quart baking dish and top with remaining 1/2 cup cheese. Bake until heated through, about 20 minutes. Broil 6 inches from heat until golden and bubbly, 6 to 8 minutes. Sprinkle with reserved scallion and jalapeno. Serve warm. Makes 2-1/4 cups.

Nutrition Facts

  • cal.(kcal)95,
  • Fat, total(g)7,
  • chol.(mg)31,
  • sat. fat(g)5,
  • carb.(g)3,
  • pro.(g)5,
  • sodium(mg)99,
  • Percent Daily Values are based on a 2,000 calorie diet
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