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Kwame's Chips & Crab Dip
1 lb Jumbo Lump Crabmeat, picked through
and shells removed
8 oz Cream Cheese, softened
3/4 cup Extra Fancy Mayonnaise
1/2 cup Parmigiano Reggiano, grated and divided
1/4 cup Green Onion, finely sliced, white and light green divided from dark green
1/2 tbsp Garlic, minced
2 tsp Worcestershire Sauce
1 tbsp Lemon Juice, freshly squeezed
1 tbsp Creole Seasoning
1 tbsp Louisiana-Style Hot Sauce, such as Crystal
2 tsp Creole Mustard
1/4 cup Butter Crackers, crushed
Tortilla Chips, as needed, to serve
Preheat oven to 350°F.
In a small bowl, combine crushed crackers and 3 tbsp of parmigiano reggiano. Set aside for later.
In a mixing bowl, stir together cream cheese and mayonnaise until thoroughly combined then add remaining ingredients except for the sliced dark green scallion.
Transfer to a 1.5 qt greased baking dish, and top with parmigiano reggiano butter crackers and bake in oven for 30 minutes until golden and bubbling. Once golden, carefully broil the crab dip for 1-2 minutes to a deep golden brown. Remove from oven and let stand for 10-15 minutes.
Garnish with reserved sliced scallion and serve with tortilla chips.