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