This might be a top 5 appetizer for me! Make it for your next get together or family dinner and see for yourself!
Creamy poblano and crab dip
Prep time: 10 minutes
Cook time: 40 minutes
Servings: 6
Ingredients:
8 oz fully cooked lump crab meat
1 poblano
1 cup heavy cream
1 but handful of spinach
2 cloves of garlic finely chopped
1 1/4 cups finely grated Parmesan
1/2 cup Colby jack cheese
2-3 tsp Tony Chachere’s original seasoning
1 cup panko bread crumbs
4 tbs butter
Instructions:
Preheat skillet to medium heat. Deseed and slice the poblano. Add 1 tbs of butter and sauté until soft.
Add minced garlic, crab meat, Tony Chachere’s original seasoning, and 1 tbs of butter. Continue to cook for a couple minutes.
Add in heavy cream and spinach. Bring to a simmer and reduce heat. Continue to simmer until spinach is wilted, stir occasionally.
Remove from heat and melt in cheeses.
Melt 2 tbs of butter and add it to panko in a bowl. Stir to combine. Top dip with panko.
Broil until toasted on top. Enjoy!
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