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Ingredients
⅔ cup mayonnaise
⅔ cup sour cream
4 scallions, chopped
2 jalapeño peppers, seeded and chopped
2 garlic cloves, minced
Grated zest and juice of 1 lime
¼ cup chopped cilantro
2 tablespoons chopped chipotle pepper
2 pounds cooked crab meat, picked over for shells
Sliced bread, if serving as sandwiches
½ cup plus 3 tablespoons grated Gruyère cheese, if serving as dip
Crackers, if serving as dip
Nutritional analysis per serving
18 grams carbs; 287 milligrams cholesterol; 739 calories; 13 grams monosaturated fat; 20 grams polyunsaturated fat; 14 grams saturated fat; 50 grams fat; 2 grams fiber; 1885 milligrams sodium; 52 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the mayonnaise, sour cream, scallions, jalapeño peppers, garlic, lime zest, lime juice, cilantro, chipotle and crab meat.
- Step 2
Serve on bread for sandwiches, or make into a hot dip: Heat oven to 350 degrees. Stir ½ cup of the cheese into crab salad. Transfer mixture to a casserole or gratin dish and sprinkle with the remaining 3 tablespoons of cheese. Bake until the top is golden brown, about 30 minutes. Serve with crackers.
Private Notes
Comments
This was a hit! I used 2%yogurt instead of sour cream and light mayo, and omitted the jalapeño butter amped up the chipotle, and followed everything else. No leftovers from my dinner party!
I made this as a sauce without crab to put on tacos etc. Very good. Great flavors.
Made as written; halved all ingredients and only used 8 oz crab (still expensive!). Was delicious, made with the gruyere and served as a dip with crackers. Highly recommend!