Gluten-Free Hot Crab Dip with Jalapeños and Scallions
Recipe GLPRab39dab2ef2aa3
A creamy, warming crab dip loaded with tender lump crabmeat, fresh jalapeños, and bright scallions. Sautéed aromatics are folded into a rich base of mayonnaise and crème fraîche, then topped with crispy tortilla chips and broiled until golden. Naturally gluten-free when served with certified gluten-free chips for dipping.
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Ingredients
1 tablespoon olive oil
4 scallions, thinly sliced
2 jalapeños, ribs and seeds removed, minced
2 garlic cloves, minced
1/2 teaspoon smoked paprika
1 pound lump crabmeat, picked over
1/3 cup mayonnaise
1/3 cup crème fraîche or sour cream
2 tablespoons fresh lemon juice
1/4 teaspoon salt
Dash cayenne pepper
1/4 cup finely ground gluten-free tortilla chips
Directions
Heat the olive oil in a medium non-stick skillet over medium heat.
Add the sliced scallions, minced jalapeños, minced garlic, and smoked paprika to the skillet. Sauté for about 2 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Transfer the sautéed vegetable mixture to a mixing bowl.
Add the picked crabmeat, mayonnaise, crème fraîche, fresh lemon juice, salt, and cayenne pepper to the bowl with the vegetables. Gently fold all ingredients together until just combined, being careful not to break apart the crabmeat too much.
Transfer the crab dip mixture to a medium baking dish (approximately 8x8 inches or comparable size). Preheat your broiler to high.
Sprinkle the finely ground tortilla chips evenly over the top of the dip.
Place the dish under the broiler for 2 to 3 minutes, until the top is golden brown and the dip is heated through. Watch carefully to prevent burning.
Remove from the broiler and serve immediately while hot with additional gluten-free tortilla chips on the side for dipping.
