Southwestern Seafood Dip and Chips -

Southwestern Seafood Dip and Chips


This recipe came about as a result of my daughter-in-law’s love for the tart made with this filling.  But the crust was a non-starter so I redesigned it for an easy and quick dip.  Regular tortilla chips can be used but these cumin enhanced corn tortilla chips take just a few minutes and add a lot.

The imitation crab, often referred to as surimi or sealegs is usually made of Alaskan Pollack also referred to as Walleye Pollock, Snow Cod or Whiting and comes from the Bering Sea near Alaska.  It can also be found along the coast of central California and the Sea of Japan.  Pollack has a very mild flavor which accepts the crab flavoring agents.  I found it interesting that once I made this with real crab and it just wasn’t as good, so back to surimi it was!

I use Paul Newman’s regular salsa because I like the taste and I like the fact the profits are donated to charity.

1/4 pound imitation crab or sealegs
2 ounces pepperjack cheese, cut into chunks. 
3 ounces (1/3 cup) cream cheese (this can be 1/3 less fat)
2 ounces chopped green chiles with juice
3 tablespoons medium hot thick salsa
1 teaspoon (or more depending upon taste) jarred jalapeno slices with juice

Pulse the sealegs in a food processor until finely minced.  Do not puree.
Remove to a bowl. 

Place the cheese in the food processor and process until very finely chopped.  Add the remainder of the ingredients and process until completely combined. 

Stir the cheese mixture into the sealegs.  Adjust the heat with more jalapeno juice if desired. 

3 tablespoons oil
1 teaspoon (or more) cumin
Corn tortillas

Preheat the oven to 400 degrees.

Combine the oil and cumin.  Brush on the corn tortillas.  Using a pizza cutter or a knife, cut the tortillas into 6ths.  Place on an ungreased baking sheet, oil side up, and bake for 5 to 8 minutes until crisp.  Cool.  Serve with the dip.

©Copyright Helen S. Fletcher 2011.  All Rights Reserved.


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