San Cristobal Crab and Artichoke Dip

Much of our year is spent in the mountains of Mexico in a
warm and friendly colonial village that is dear to our hearts.
Seafood comes up from both the Caribbean and Pacific and 
we love to use the lump crab meat in this very special way.

  1 pound of crab meat
  1 half stick of butter
  1 can of artichoke hearts, drained well and chopped
  1/2 can of black beans, well drained
  1/4 cup sour cream
  1 cup shredded mozzarella cheese
  1 cup shredded Monterey Jack cheese
  Sea salt and freshly ground black pepper to taste
  1 tablespoon minced garlic
  1 teaspoon of oregano
  1 teaspoon of cumin
  1 teaspoon of red pepper sauce
  2 tablespoons Worcestershire sauce
  2 green onions, sliced

In a heavy sauce pan, saute the crab meat in butter for about
four minutes.  Add artichoke hearts, beans, cream, cheeses,
salt, pepper, garlic, Worcestershire, pepper sauce, spices,
and green onions.
Simmer until the cheeses are melted and the mixture is smooth.
Serve warm with crisp tortilla chips.

 

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