-
Active Time
15 min
-
Total Time
15 min
Ingredients
Makes about 2 1/4 cups
Step 1
With motor running, drop garlic into a food processor and chop.
Step 2
Stop motor and add roasted red peppers, vinegar, cayenne to taste, and 1/2 teaspoon salt to food processor and purée until smooth. Add mayonnaise and process until combined.
Step 3
Transfer roasted red pepper mixture to a heavy medium pot and heat over low heat. Gently stir in crabmeat and cook until just heated through, then stir in chives.
Leave a Review
Reviews (4)
Back to TopI used Chipotle pepper mayo, seasoning & Tabasco sauce to add a kick! It is a Creole dip : ) Plus, I refrigerated it over night, so the flavors could create a wonderful melange!
hays95
San Antonio, TX.
12/30/2010
Not my favorite..wouldn't make again.
Anonymous
12/27/2010
The peppers in this dip give it a nice warm spiciness and a bright orange color. I may have used a heavier hand on the cayenne, but not so much that it overpowered the delicate taste of the crab (fresh dungeness). I found this a quite tasty dip that I would definitely make again.
kmmarkle
Vancouver, WA
1/24/2010
Somewhat disappointing. I used backfin crabmeat (Special) which may have contributed to the no so appealing appearance and the dip lacked zip even with the cayenne. Shallots might help with the flavor.
KRNMC
11/12/2009
