Mary-Mex Crab Dip

limeMexican cremashellfish

Mary-Mex Crab Dip

Mary-Mex Crab Dip

Dip de Cangrejo Mary-Mex

Recipe Yield

6 Servings

Cooking time

40 minutes

Rate this recipe

4.75 from 4 votes

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

18comments inMary-Mex Crab Dip

  1. 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.

    1. 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!

  2. 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.

    1. Pati Jinich

      May 10

      My pleasure Bill, so glad to read everyone loves this dip, yay!

  3. Anonymous

    Feb 01

    Wow! Sounds wonderful I can’t wait to eat it.

    1. Pati Jinich

      Feb 04

      Enjoy!

  4. cynthia warth

    Dec 30

    I love your show. im going to try your crab dip it looked so good

    1. Pati Jinich

      Dec 31

      Enjoy the dip, Cynthia!

  5. 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

    1. Pati Jinich

      Dec 19

      I’m sorry, Robert, but I don’t track the nutritional information.

  6. Meg

    Nov 29

    Is there any sub for the mayo in this? Could I just leave it out? Maybe Greek yogurt?

    1. Pati Jinich

      Dec 12

      I suggest using Mexican cream or heavy cream instead, Meg.

  7. 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.

    1. Pati Jinich

      Mar 25

      I completely agree, Maria! It is magical when families come together over food.💕

  8. Ria Lisa

    Feb 01

    Have you ever substituted chicken for the crab?

    1. Pati

      Feb 02

      Oh go for it, Ria!

  9. Gloria Reich

    Sep 06

    Recipe calls for Chiles tornados. Are these availble in cans. Should they be yellow Chiles or Anaheim chiles?

    1. 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.

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