Cooper Cheese Spicy Maryland Crab Dip

Shred Shred SHRED 8-10 8-10 SERVES: 8-10
If you’re sitting on the dock of the (Chesapeake) Bay, watching the tide roll away … you know, just sitting on the dock of the Bay, wasting time … there’s a good chance you’re also snacking on something made with crab. Because that’s the neck of the woods where delicious crabby concoctions have been passed down in local cookbooks and family kitchens for generations. Kind of like Cooper Cheese, which is itself a whole lot of generation-spanning deliciousness. That’s what makes this Cooper Cheese Spicy Maryland Crab Dip truly special. Trust us … it’s anything but wasting time.

INGREDIENTS

1 tablespoon canola oil
1 tablespoon minced shallot (about 1 small shallot)
2 teaspoons minced garlic (about 2 medium cloves)
1/4 cup pickled jalapeños, chopped
2 8-ounce packages cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon Sriracha sauce
1 tablespoon lime juice
1 teaspoon soy sauce
1/4 teaspoon sugar
1 18-ounce can crab meat
2 green onions, chopped
1/4 cup fresh cilantro, chopped and divided
1/2 pound Cooper Sharp Cheese slices, chopped (or shredded)
salt and freshly ground black pepper

DIRECTIONS

Preheat oven to 375°F.

In a small skillet over medium heat, warm up the canola oil.

Add the shallots, garlic, and jalapeño peppers. Cook until the shallots soften and the garlic just begins to brown, or 2 to 4 minutes. Remove from heat and transfer to a mixing bowl.

Add the following to the mixing bowl: cream cheese, mayonnaise, Sriracha sauce, lime juice, soy sauce, sugar, crab meat, Cooper Cheese, green onions, and half of the cilantro. Combine.

Transfer mix into a small oven-proof baking dish. Place the dish in the oven on middle shelf and bake for 20 minutes, or until slightly brown.

Remove the crab dip from the oven, then sprinkle the remaining cilantro over the top.

Serve with water crackers, a nice baguette, pretzel bread or whatever you prefer.

Where to buy