Get a taste of the beach with this south of the border crab dip

Published 12:01 am Wednesday, July 17, 2013

My family’s beach vacation is getting so close I can literally smell the salt water. This has been an interesting vacation for me to plan because for the first time ever, I’ve got grown-up children and spouses that are paying for their part of the condo, dinners out and groceries! So for all of my friends who have little children just hang in there, your time will come.

One thing we’ve decided do for our vacation is each couple is responsible for a dinner meal, and Emily was quick to be my significant other during this conversation. I’ve decided on Mexican for my night, and the menu is going to be chicken enchiladas, Mexican rice, margaritas and for appetizers I’m going to have black bean and corn salsa and Mexican crab dip. I found this dip recipe years ago when I was having a Mexican-themed supper club dinner. I’ve tweaked it once or twice since then, and I think it’s pretty perfect now.


Juarez crab dip

1 tablespoon olive oil

1/2 cup finely chopped onion

2 cloves garlic, minced

2 tablespoons seeded and chopped jalapeno pepper, I use the pickled ones

1/2 cup beer

2 cups heavy cream

12 ounces cream cheese, room temp

8 ounce Mexican Velveeta, cubed

1 pound lump crabmeat, drained and picked for shells (I have substituted shrimp, but the crab is best)

Juice of 2 large limes, you need at least 1/4 cup of juice

1/4 cup minced green onion

1/4 cup fresh cilantro leaves, minced

1 teaspoon chili powder

1 teaspoon salt

Ground black pepper

1/4 teaspoon cayenne

1/4 teaspoon ground cumin


In a large saucepan, heat your olive oil over medium heat. Add the onion, garlic and jalapeño and sauté. Stir frequently for 3 minutes. Stir in the beer and cook until the liquid is reduced by half. Stir in the cream, cream cheese and Velveeta, stirring until the mixture is smooth.

Stir in the crabmeat, lime juice, green onion, cilantro, chili powder, salt, cayenne and cumin and simmer on low for 15 minutes. Place in a serving bowl, and garnish with cilantro and chopped jalapeno. Serve warm with tortilla chips.


Christina Hall writes a weekly food column for The Democrat. She can be reached at