Jalapeno-Crab Dip

Recipe courtesy of Doreen Fang

Serves 4-6

Ingredients:
1 tbsp                  Vegetable Oil
1/2 cup                Minced Shallots
1/2 cup                Finely Chopped, Jalapenos
1 cup                   Finely chopped, Green Onions
1 tsp                    Minced garlic
1/4 tsp                 Young ginger – using a microplane or a ginger grater to make it like a pulp)
1/2 - 8 oz can     Water Chestnuts, minced
¾ tsp                   Kosher Salt
1/8 tsp                 Ground White Pepper
1/2 lb                   Cream Cheese (Philadelphia brand) – softened
3/4 cup                Lump Crab Meat
Juice of ¼- ½      Lemon

Tortilla chips

Instructions

Method:
In a medium saute saute, heat oil over medium high heat add shallots, jalapenos and green onions and sauté. Stir a few minutes, add garlic and ginger. Keep stirring. Add water chestnuts. Salt and white pepper to taste. Sauté till softened and cooked, about 8-10 minutes.
In a separate bowl, combine the cream cheese and crab meat. Add the sautéed vegetable mixture and thoroughly combine. Add lemon juice.  Put in a baking dish and bake at 350 for 15-20 minutes till hot and bubbly.
Serve with tortilla chips.

This can be made the day before and refrigerated.  Bring to room temperature before baking or it will take a little longer to bake if taken right out of the refrigerator. 

Recipe Notes:
Other serving suggestions: You can also make these into wontons and serve it with a sweet chili dipping sauce.