Description
A little summer seafood, baked until piping hot with a crunchy tortilla chip topping, is just what you need!
Ingredients
- 1 Tablespoon Olive Oil
- 4 Scallions, Thinly Sliced
- 2 Jalapenos, Ribs And Seeds Removed, Minced
- 2 cloves Garlic, Minced
- 1 dash Cayenne Pepper
- ½ teaspoons Smoked Paprika
- 1 pound Lump Crabmeat
- ⅓ cups Mayonnaise
- ⅓ cups Crème Fraîche Or Sour Cream
- 2 Tablespoons Fresh Lemon Juice
- Salt As Needed
- ¼ cups Finely Ground Tortilla Chips
Preparation
Preheat the broiler.
Heat the oil in a medium non-stick skillet. Sauté scallions, jalapeno and garlic. Add cayenne and paprika over medium heat until soft, approximately 2 minutes. Remove and place in a mixing bowl.
Add crab meat, mayonnaise, crème fraiche, lemon juice and ½ teaspoon salt to the vegetable mixture. Fold until mixed together, trying not to break the crab meat apart too much. Transfer the crab dip to a medium (8 x 8 or comparable) casserole dish.
Take tortilla chips and put them in a food processor and pulse until they are the texture of breadcrumbs. Sprinkle the tortilla chips over the top of the dip. Bake under the broiler until golden brown on top and heated through, 2 minutes.
Serve immediately with tortilla chips on the side for dipping.
