Louisiana Crab And Corn Maque Choux Dip Recipe
Are you looking for a delicious and easy-to-make dip recipe for your next party or gathering? Look no further than this Louisiana Crab And Corn Maque Choux Dip Recipe! This flavorful dip is packed with fresh ingredients that will leave your guests coming back for more. Here's how to make it:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 2 cups fresh or frozen corn
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 1/4 cup chicken broth
- 1 lb crab meat, fresh or canned
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes, until softened.
2. Add the red and green bell peppers, garlic, and jalapeño pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Add the corn, smoked paprika, cumin, dried thyme, Worcestershire sauce, chicken broth, and crab meat to the skillet. Cook for 5-7 minutes, stirring occasionally, until the corn is tender and the crab meat is heated through.
4. In a mixing bowl, whisk together the mayonnaise, sour cream, and Parmesan cheese. Stir in the crab and corn mixture. Season with salt and pepper to taste.
5. Transfer the dip to a serving dish and serve with tortilla chips.
Tips:
- This dip can be made ahead of time and refrigerated until ready to serve.
- For a spicier dip, leave the seeds in the jalapeño pepper or use a hotter pepper.
- If using canned crab meat, make sure to drain it well before adding it to the skillet.
Enjoy this delicious Louisiana Crab And Corn Maque Choux Dip Recipe with your friends and family at your next party or gathering!
