Cruisin’ Crab Dip

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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2 (8 oz.) packages cream cheese, softened
2 poblano chiles, roasted, peeled, seeded and chopped
1 cup seeded and chopped tomato
1 small clove garlic, minced
1/4 to 1/2 cup whipping cream
2 Tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1/4 tsp. ground red pepper
1/4 tsp. salt
1/4 tsp. pepper
1 pound fresh jumbo lump crabmeat, drained
1/2 cup grated parmesan cheese

Garnish: chopped fresh parsley


Combine the first 11 ingredients in a large nonstick skillet and place over low heat. Cook, stirring constantly, until the mixture is smooth and bubbly. Gently fold in the crabmeat, then spoon the mixture into individual serving bowls. Sprinkle a little parmesan cheese on top and place under a broiler for a minute or so. Garnish, if desired, with the parsley sprigs and serve with French bread slices toasted with Casino Butter or Pita points.

Yields 6 cups.

Recipe adapted from “Coastal Living Magazine” May 2002.