Ingredients

  • cup mayonnaise
  • cup sour cream
  • 4 scallions, chopped
  • 2 jalapeño peppers, seeded and chopped
  • 2 garlic cloves, minced
  • Grated zest and juice of 1 lime
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped chipotle pepper
  • 2 pounds cooked crab meat, picked over for shells
  • Sliced bread, if serving as sandwiches
  • ½ cup plus 3 tablespoons grated Gruyère cheese, if serving as dip
  • Crackers, if serving as dip
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      792 calories; 48 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 54 grams protein; 279 milligrams cholesterol; 2046 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 sandwiches or 8 hors d’oeuvres servings

Preparation

  1. In a large bowl, combine the mayonnaise, sour cream, scallions, jalapeño peppers, garlic, lime zest, lime juice, cilantro, chipotle and crab meat.
  2. Serve on bread for sandwiches, or make into a hot dip: Heat oven to 350 degrees. Stir 1/2 cup of the cheese into crab salad. Transfer mixture to a casserole or gratin dish and sprinkle with the remaining 3 tablespoons of cheese. Bake until the top is golden brown, about 30 minutes. Serve with crackers.

30 minutes

Dining and Cooking