Shelly's Recipe

SPICY CRAB DIP I

Category: Dips - Seafood Hot

1 bunch green onions, chopped
1 to 1 1/8 tsp cumin
1 (4 oz) can chopped green chilies
8-10 oz crab meat
2 (8 oz) pkg cream cheese, softened
1/4 cup grated Monterey jack cheese

Saute first 3 ingredients in a small amount of olive oil. Add the crabmeat. Cut the cream cheese into cubes and add to crab mixture, stirring constantly until cream cheese melts. Pour into a 1 quart casserole and sprinkle with cheese. Bake at 350 until lightly brown and bubbly. Serve with tortilla chips.

NOTE: Can be made ahead and frozen but leave off the cheese. Do not thaw. Bake it right out of the freezer. Once it is bubbling, sprinkle the cheese on top and bake until melted.