- 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
If you’re sittin’ on the dock of the bay, watchin’ the tide roll away, chances are good that you’re snacking on a crab dish. This crab dip is a variation of recipes passed down in local cookbooks and family kitchens for generations – now with delicious Cooper® (also beloved by generations). Trust us, making this dish is anything but sittin’ on the dock of the bay, wasting time.
Ingredients
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Directions
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Preheat oven to 375°F.
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In a small skillet over medium heat, warm up the canola oil.
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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.
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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.
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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.
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Remove the crab dip from the oven, then sprinkle the remaining cilantro over the top.
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Serve with water crackers, a nice baguette, pretzel bread, or whatever you prefer.