Time 1h Yield 24 servings (1/4 cup each). Number Of Ingredients 18 Steps:
Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, heat 1 tablespoon butter over medium-high heat. Add corn, salt and pepper; cook and stir until corn is golden brown. Remove from pan., In same skillet, heat remaining butter over medium-high heat. Add onion and red pepper; cook and stir until onion is tender. Add green onions, fresh jalapeno and garlic; cook 1-2 minutes longer. Remove from heat., In a large bowl, combine crab, pepper jack cheese, cheddar cheese, mayonnaise, pickled jalapenos, hot sauce and Worcestershire sauce; stir in corn and onion mixture. Transfer to same skillet or a greased 8-in. square baking dish; sprinkle with Parmesan cheese., Bake, uncovered, 30-35 minutes or until edges are golden brown. Serve with chips.
Number Of Ingredients 13 Steps:
In a medium skillet heat butter over medium heat until melted. Add frozen corn, sweet pepper, and garlic; cook and stir for about 5 minutes or until tender. In a medium bowl combine sour cream, mayonnaise, jalapeño peppers, Worcestershire sauce, and, if desired, hot pepper sauce. Stir in corn mixture, crabmeat, and Monterey Jack cheese. Transfer crab mixture to a 1 1/2-quart slow cooker. Cover and cook on low-heat setting for about 1 1/2 to 2 hours or until heated through. Sprinkle with Parmesan cheese. Serve with blue corn chips.
Time 45m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain. Stir bacon, cream cheese, mayonnaise, Cheddar cheese, mozzarella cheese, green onion, and jalapeno peppers together in a bowl; spread into a 9-inch round baking dish. Mix crackers, Parmesan cheese, and butter together in a bowl; spread over the top of the cream cheese mixture. Bake in preheated oven until bubbly, 20 to 30 minutes.
Time 30m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350F degrees. Mix together all ingredients except parmesan cheese. Place in an oven proof dish and top with Parmesan cheese to cover. Bake for 25 minutes and let stand for 5 minutes.
Time 30m Yield 18 servings Number Of Ingredients 19 Steps:
For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed. For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance. Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.
Time 40m Yield 2-3 cups Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Combine crabmeat, garlic, jalapenos, Monterey Jack cheese, Worcestershire sauce, hot sauce, salt and mayonnaise in a medium mixing bowl. Toss gently to mix. Spoon the mixture into a medium size casserole. Sprinkle the Parmesan cheese evenly on the top of crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.
Time 45m Yield 4 cups. Number Of Ingredients 7 Steps:
In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in the artichokes, crab and peppers. Spread into a greased 9-in. pie plate., Bake at 350° until heated through, 25-30 minutes. Serve warm with tortilla chips.
Time 45m Yield 2-1/2 cups dip or 20 servings, 2 Tbsp. each Number Of Ingredients 7 Steps:
Combine crabmeat, peppers, corn and cilantro in medium bowl. Mix mayo and lime juice. Add to crab mixture; mix lightly. Refrigerate at least 30 min. before serving.
