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BLUE CRAB DIP
Super Bowl XLIII at Raymond James Stadium
Ingredients
1 pound – fresh blue crab meat
12 ounces (1 can) – hearts of palm, slice ¼ inch thick
1 large - fresh ripe mango, peel and dice mango into ½ inch pieces
1 tablespoon - fresh chives, chopped into thin slices
1 tablespoon - fresh mint, lightly chopped
1 red bell pepper, remove seeds and dice
1 fresh jalapeno pepper, small dice
Mojito Dressing (recipe below)
Mojito Dressing:
6 ounces - mayonnaise
1 Tablespoon - fresh cilantro
½ Tablespoon - fresh mint
1 Tablespoon - key lime juice
2 ounces - light rum
To taste - salt
To taste - white pepper
Directions
Chef’s Notes:
Place crab meat in a large bowl. When working with crab meat, make sure to remove all residual shells. Lightly toss all ingredients until combined. Add the prepared Mojito Dressing and toss again. Chill until ready to serve.
Enjoy with your favorite crispy tortilla chips!
Mojito Dressing- Chef’s Notes:
Pour the rum into a small sauce pan over medium to high heat and carefully bring to a boil. Reduce heat and simmer until the volume is reduced by half. Then remove from heat and cool completely. In the meantime, lightly chop the cilantro and mint, using only leaves and discarding the stems. Finally, in a medium bowl combine the mayonnaise, key lime juice, cilantro and mint. After, add the cooled rum and mix well.
Season to taste with salt & pepper.
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