Roasted Poblano Crab Dip
The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
You know what they say, “another day, another dip! I’m back with a summer dip that is swimming with roasted poblano peppers and crawling with jumbo lump crab. You’re going to want to make this for your next shindig, so take notes.
![Roasted Poblano Crab Dip](https://www.heinens.com/content/uploads/2022/07/Roasted-Poblano-Crab-Dip-600x800-3.jpg)
Roasted poblanos are one of my most favorite roasted peppers, but luckily when you’re reading this, my all-time favorite pepper, Hatch Chiles, will be freshly stocked at Heinen’s! Hatch Chiles have a short season, usually from August to September. That leaves us only a handful of weeks with this natural wonder, so be sure to take advantage of it! My mode of attack is to get a whole case, then roast them all at once and freeze for later use.
![Roasted Poblano Crab Dip](https://www.heinens.com/content/uploads/2022/07/Roasted-Poblano-Crab-Dip-600x800-1.jpg)
One thing I love about this dip is that it can actually be served baked and unbaked. I prefer baked, because who doesn’t enjoy a nice cheesy crust!? You can opt to serve this unbaked and no one would turn their head to the deliciousness, especially on a hot day! My dipper of choice for this recipe are Heinen’s new jalapeño parmesan crisps. They bring a slight heat to each bite while not being overpowering whatsoever.
Honestly, whatever you dip in this will be upgraded, so have at it!
![Roasted Poblano Crab Dip](https://www.heinens.com/content/uploads/2022/07/Roasted-Poblano-Crab-Dip-800x550-1.jpg)
Roasted Poblano Crab Dip
- Cook time:
- 20min
- Prep time:
- 10min
- Total time:
- 30min
- Servings:
- 6
Ingredients
- 8 oz. jumbo lump crab meat
- 8 oz. cream cheese, room temperature
- 1/3 cup mayo
- 1 garlic clove, minced
- 4 roasted poblano peppers, chopped
- 1 roasted shallot, minced
- ½ tsp. Heinen's chili powder
- ½ tsp. salt
- ½ tsp. Heinen's cumin
- ½ tsp. Heinen's dried rosemary
- ½ tsp. Heinen's cayenne pepper
- ½ tsp. Heinen's garlic powder
- 1 green onion, minced
- Heinen's jalapeño parmesan crisps & Heinen's wheat crackers, for dipping
Instructions
- Start by roasting the poblanos over a gas burner, grill, oven or even in a skillet! I prefer to use a grill and roast them over fire. A hack for quickly roasting veggies is to fill a charcoal starter half way with charcoal. Light it, then throw the grill grate on top of the charcoal starter. This creates a super-hot flame that is ideal for quickly charring vegetables, like peppers. Char the peppers until nearly all the skin is black, then immediately toss them into a bowl and cover for 15 minutes. This will allow the peppers to steam and make peeling a breeze. After 15 minutes, using gloves, peel and dice the peppers.
- Preheat the oven to 375° degrees.
- Place the room temperature cream cheese and mayo in a large mixing bowl. Mix to combine.
- Add all of the remaining ingredients, except for the crab meat. Mix well, then fold in the crab meat.
- Transfer to a small baking dish or cast-iron skillet and place in the oven. Bake for 20 minutes, or until the entire top is a golden color.
- Serve immediately with Heinen’s jalapeño parmesan crisps and fresh sliced veggies