Warm Crab and Pepperjack Dip


4 Tbl. Unsalted Butter                                                          
1 cup Diced Yellow Onion                                                   
1/2 cup Diced Green Bell Pepper                                           
1/2 cup Diced Yellow Bell Pepper                                          
1/2 cup Diced Red Bell Pepper                                                           
3/4 cup White Wine                                                                
2 Tbl Lemon Juice                                                               
1 tsp. Liquid Crab Boil                                                         
1 and 1/2 cups Milk                                                                            
2 cups Heavy Cream                                                             
1 lb. Cubed Velveeta Pepper jack Cheese                         
1 cup Shredded Monterey Jack Cheese                              
1 cup Shredded Sharp Cheddar                                           
1 lb. Crab Claw Meat                                                         
Spices (see procedure)


  • Saute onions and bell peppers in butter over medium high heat for about 5 minutes or until softened.
  • Add white wine, lemon juice and crab boil to veggies and reduce until almost all liquid is gone.
  • Next add milk and heavy cream and turn temp down to medium or medium low.  You want it at a nice simmer but not to hot while you're adding the cheese so it doesn't burn.  Also at this point you could pour the remaining ingredients (except the crab meat) into the crock pot and turn on low for an hour or so and it's done.
  • If you're not using the crock pot start adding the cheese a little at a time stirring often to prevent sticking.  Once all the cheese is in give it a taste so you know how you'd like to finish seasoning it.
  • In cookbooks I always list seasonings as suggestions or guidelines but I know as well as you do, every Cajun man is going to add his own little special touch to make it just right.  I add 3 tablespoons of a Salt free Blackening spice that I make, about a tablespoon of Garlic Powder and a little Black Pepper.
  • About fifteen minutes before you serve it you'll add your crab meat.  Make sure (especially with claw meat) you pick through it well to remove any shells left behind by the crab cleaners, nothing is worse than serving something fantastic and then someone chips a tooth!!
  • I normally serve this with Garlic toast points or baked pita chips, it also goes great over pasta or a nice grilled piece of tuna.  I've also used more milk and added roasted corn for an awesome soup.