Summer Crab Dip With Candied Jalapeños Recipe
Make Summer Crab Dip With Candied Jalapeños Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dip Base
Crab and Vegetables
Candied Jalapeños
Garnish
Method
Prepare Candied Jalapeños
- 1
Make the Syrup
In a small saucepan, combine the sugar and apple cider vinegar over medium heat. Stir until the sugar is dissolved.
- 2
Add Jalapeños
Slice the jalapeños into rings and add them to the saucepan. Simmer for about 10 minutes until they become tender and the syrup thickens.
- 3
Cool and Store
Remove from heat and let the candied jalapeños cool in the syrup. Once cooled, transfer to a jar and set aside.
Prepare the Dip
- 4
Combine Base Ingredients
In a large mixing bowl, use a hand mixer to blend the cream cheese, sour cream, mayonnaise, lemon juice, Old Bay seasoning, and garlic powder until smooth and creamy.
- 5
Add Crab and Vegetables
Gently fold in the lump crab meat, finely chopped green onions, and diced red bell pepper into the cream cheese mixture until fully incorporated.
- 6
Incorporate Candied Jalapeños
Chop the cooled candied jalapeños and fold them into the dip mixture, reserving a few pieces for garnish.
Serve
- 7
Garnish and Present
Transfer the crab dip to a serving bowl, sprinkle with fresh parsley, and top with the reserved pieces of candied jalapeños. Serve with crackers or tortilla chips.
