Mary-Mex Crab Dip
Dip de Cangrejo Mary-Mex
Recipe Yield
6 Servings
Cooking time
40 minutes
Rate this recipe
Ingredients
- 1/4 cup Mexican crema
- 1/4 cup mayonnaise
- 1/2 cup crumbled Cotija cheese divided
- 1/2 cup shredded Muenster cheese
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cayenne pepper
- 3 tablespoons chiles toreados chopped and drained
- 1 pound jumbo lump crab meat picked through to remove any shells
- 4 scallions, thinly sliced
- Crackers, crostini, or chips for serving
To Prepare
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, stir together the crema, mayonnaise, ¼ cup of Cotija cheese, Muenster cheese, lime juice, Worcestershire and cayenne until combined.
- Fold in the chiles, crab meat, and the white and light green parts of the scallions (reserve the rest for garnish), being careful not to break the crab up too much.
- Transfer the mixture to an oven safe dish. Sprinkle remaining Cotija cheese on the top. Bake for 30 to 35 minutes, or until it is bubbly and golden brown. Sprinkle on the reserved scallions. Serve with crostini, crackers or chips.
Comments
26comments inMary-Mex Crab Dip
lexie
Jan 16
This take on a Maryland classic is great! Thank you for your creativity.
Pati Jinich
Jan 16
So happy you liked it Lexie!
Mario gomez
Nov 10
This is the best crab dip I have ever tasted. My friends loved it. Ill need to make a larger batch next time. I’m a big fan of your show . All your recipes are so easy to prepare and delicious. I enjoy your trips to Mexico and it’s culinary history. Thank you
Pati Jinich
Nov 25
Thanks to you for following Mario, gracias!
DONNA S.
Aug 31
Delicioso! Everyone loved your recipe. I did one pan with the milder chili flavor and the other using your suggestion to roll the jalapeño before charring for more heat. Both were a hit. I also made your avocado cremma as a topper.
Pati Jinich
Sep 18
Gracias Donna, so glad everyone enjoy the dip, yay!
Bill Mosca
May 05
This crab dip looks outrageous and I’m dying to try it, but what is (are) chiles toreados? I even did a search on your website to no avail.
Pati Jinich
May 10
Thanks Bill for reaching out, I should have been more specific, to make “chiles toreados” char jalapeños on a preheated comal or skillet over medium-low heat for about 10 minutes, flipping often, until completely charred, wrinkled and softened. You can also do this under the broiler. Once nicely softened and charred, slice or chop the jalapeños and there you go! If you want to make them a tad spicier roll the chiles couple of times between the counter and your hand before starting to char. Enjoy!
Jeri
Jul 19
La Costeña is a brand of canned ones I can buy at my local grocery store. Homemade might be better but canned is good in a pinch.
Pati Jinich
Jul 27
Agree Jeri!
Bill Mosca
May 03
This is a killer show-stopper at parties. Everyone loves it. Better than the tired spinach dip we all see. Thank you so much for sharing.
Pati Jinich
May 10
My pleasure Bill, so glad to read everyone loves this dip, yay!
Anonymous
Feb 01
Wow! Sounds wonderful I can’t wait to eat it.
Pati Jinich
Feb 04
Enjoy!
cynthia warth
Dec 30
I love your show. im going to try your crab dip it looked so good
Pati Jinich
Dec 31
Enjoy the dip, Cynthia!
Robert Aquino
Dec 19
I am a Diabetic I keep track of the nutritional facts . I notice yours do not have any nutritional facts can your help me
Pati Jinich
Dec 19
I’m sorry, Robert, but I don’t track the nutritional information.
Meg
Nov 29
Is there any sub for the mayo in this? Could I just leave it out? Maybe Greek yogurt?
Pati Jinich
Dec 12
I suggest using Mexican cream or heavy cream instead, Meg.
Maria Solorio
Mar 23
Hola Pati,
I made this yesterday and my family loved it! It’s always nice when my suegros tell me “que me saque un 10!” My sister in law asked why I didn’t make more.
Thank you for sharing your yummy recipes with the world. There is something magical when families come together to enjoy great food. You are amazingly talented and you not only share delicious food, you share your stories which many of us can relate to. I love how you give us the history of our food. Thank you again.
Pati Jinich
Mar 25
I completely agree, Maria! It is magical when families come together over food.💕
Ria Lisa
Feb 01
Have you ever substituted chicken for the crab?
Pati
Feb 02
Oh go for it, Ria!
Gloria Reich
Sep 06
Recipe calls for Chiles tornados. Are these availble in cans. Should they be yellow Chiles or Anaheim chiles?
Pati
Sep 12
Oh yes! You can find them in a can from brands like La Costeña at your grocery story or Latin market or online. If you can’t find them, chiles toreados are serranos or jalapeños that are charred and then marinated in a mix of soy sauce and lime juice.