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Caribbean crab dip
Serve this delicious and fresh crab dip on fries and add gravy (poutine-style), or put it in a wrap, or add it to grilled cheese.
SERVES
4
Ingredients
Garlic Confit
- 3 heads garlic, peeled
- 1 1/2 cups (or more) grapeseed oil
Garlic Paste
- 1/2 cup Garlic Confit
Jerk Marinade
- 1 tablespoon dried chives
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground clove
- 1 teaspoon ground nutmeg
- 1 tablespoon cayenne
- 1 tablespoon crushed red pepper flakes
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon salt
- 3 scallions, chopped
- 3 scotch bonnet peppers
- 1/2 cup Garlic Paste
- 2 cups chopped onions
- 2 tablespoons cane sugar
- 2 tablespoons dark rum
- 1/4 cup fresh lime juice
- 1/2 cup puréed fresh ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon mushroom soy sauce
- 3 tablespoons canola oil
Crab Dip
- 2 cups cream cheese
- 2 cups fresh or canned lump crab meat
- 2 cups shredded cheddar
- 1 cup mayonnaise
- 2 scallions, chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Jerk Marinade
- Crostini or tortilla chips, for serving
Directions
Garlic Confit
- Preheat the oven to 250°F
- Place the garlic and oil in a small baking dish (add more oil if the cloves aren’t fully submerged). Cover with aluminum foil and bake until the cloves are golden and tender about two hours.
- Remove from the oven and let cool. Transfer to an airtight container and chill. Store in an airtight container (with the garlic wholly covered in oil) for up to two weeks.
Garlic Paste
- Place the garlic confit in a blender or food processor. Purée until the paste is smooth and lump-free. Transfer to a sterilized jar, seal, and refrigerate for up to two weeks.
Jerk Marinade
- Combine chives, onion powder, garlic powder, thyme, oregano, brown sugar, cumin, paprika, allspice, cloves, nutmeg, cayenne, red pepper flakes, black pepper, salt, scallions, scotch bonnet peppers, garlic paste, onions, cane sugar, dark rum, lime juice, ginger, cinnamon, mushroom soy sauce, and canola oil in a blender and pulse until smooth and emulsified. Store in an airtight container in the fridge for up to seven days.
Crab Dip
- In a bowl, combine the cream cheese, the crab meat, half of the cheddar, and the mayonnaise, scallions, garlic, lemon juice, and jerk marinade. Mix well.
- Transfer to an eight-ounce ramekin or a greased cast-iron skillet, and top with the remaining cheddar. Broil in the oven on high for five minutes. Serve with crostini or tortilla chips. Enjoy!
