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Creamy Crab Dip with Jicama Spears Recipe
Jan 04, 2011 @ 2:02 PM
Posted by
Daily Value: 23%
Servings: 8
High-Fiber
Posted by
Nutrition
Cal/Serving: 463Daily Value: 23%
Servings: 8
High-Fiber
| Fat | 21g | 33% |
| Saturated | 11g | 56% |
| Trans | 0g | 0% |
| Carbs | 46g | 15% |
| Fiber | 23g | 91% |
| Sugars | 11g | 0% |
| Protein | 23g | 47% |
| Cholesterol | 131mg | 44% |
| Sodium | 512mg | 21% |
| Calcium | 210mg | 21% |
| Magnesium | 96mg | 24% |
| Potassium | 1109mg | 32% |
| Iron | 5mg | 25% |
| Zinc | 4mg | 28% |
| Vitamin A | 893IU | 18% |
| Vitamin C | 98mg | 163% |
| Thiamin (B1) | 0mg | 13% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 4mg | 18% |
| Vitamin B6 | 0mg | 18% |
| Folic Acid (B9) | 105µg | 26% |
| Vitamin B12 | 8µg | 135% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 11% |
| Vitamin K | 3µg | 4% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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Flickr/Ozmafan
We first served this dip at our very first New Year’s Eve party in New York City, and it was an instant hit. It has since become a cocktail party staple.
If you don’t want to use lump crabmeat in the recipe, we have also successfully substituted in high-quality canned crabmeat.
Perfect to serve at a risky-business themed party.
Adapted from Lauren Purcell and Anne Purcell Grissinger's "Cocktail Parties, Straight Up!"
INGREDIENTS
For the crab dip:
- Two 8-ounce packages cream cheese, softened
- 1 ¼ pounds lump crabmeat, drained and picked over to remove any shell pieces, then shredded
- 4 tablespoons grated onion
- 1 tablespoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- 2 teaspoons lemon juice
- 1 ½ teaspoons Tabasco sauce, or to taste
- 1 garlic clove, finely minced
- 1 teaspoon ground cumin
- ¼ teaspoon white pepper
For the jicama:
- 1 large jicama, skin pared*
- Juice of 1 lime
- 2-3 teaspoons ground cumin
- 1 large round loaf bread, such as a pane Toscano or Italian round
*Note: We found the easiest way to pare the jicama was to cut it in half crosswise, then set one half cut-side down on a cutting board and slice down, cutting deep to get through the thick skin. Repeat in strips, working around the outside of the vegetable.
DIRECTIONS
For the crab dip:
Beat the cream cheese in a large bowl with an electric mixer until creamy. Stir in the crabmeat, then the rest of the ingredients. Microwave the dip in the bowl for about a minute, or until heated through. Stir again.
For the jicama:
Cut the pared jicama into square-sided spears about ½-inch wide. In a bowl, toss them with enough lime juice to liberally coat. Drain on paper towels or use a paper towel to blot off excess juice, and then sprinkle liberally with cumin.
Put the jicama on a serving plate and serve the dip alongside. You can also serve the dip in the optional hollowed-out round of bread. Cut a round top out of the bread and hollow out the inside. Cut the removed bread into chunks, and drizzle with olive oil and sprinkle with salt. Toss the chunks to coat, and then bake in a 350 degree oven until toasted. Serve the toasted cubes alongside the jicama for serving (just remember to include a knife or spoon, as the cubes don’t dip as nicely as the jicama).
Recipe Details
Makes about 3 cups of dip.
The jicama can be cut, tossed with lime juice and kept covered in the refrigerator for up to 1 day. Sprinkle on the cumin just before serving. The dip can be made up to 3 days in advance and kept covered and refrigerated. Bring the dip to room temperature before serving.
Servings: 8
