"Crabmeat’s delicate flavor can get buried if you mix in too many strong flavors. The creamy sauce in this dip has just a little bite from a fresh jalapeno, letting the finished dish highlight the sweet seafood instead. While fresh crabmeat is always delicious, this recipe works well with frozen or canned crabmeat. With a glass of white wine and a green salad, this rich dip can become a light main course."
1 8-ounce package cream cheese, softened
1 cup mayonnaise
1/4 cup buttermilk
Juice of 1 lemon
1/2 teaspoon salt
1 jalapeño, finely minced
1 pound lump crabmeat, picked over, any shells discarded
1 tablespoon onion powder
1 tablespoon hot sauce
1/4 cup grated Parmesan
Preheat the oven to 350°F and grease a 1-quart baking dish. In a mixing bowl, blend the cream cheese and mayonnaise with an electric mixer on medium speed. Blend in the buttermilk, lime juice and salt until the mixture is smooth. Using a wooden spoon or rubber spatula, gently fold in the crabmeat. Turn the mixture into the prepared baking dish, and sprinkle with the Parmesan. Bake for 30 minutes, until the mixture is golden and bubbling. Serve with salted white corn chips or rounds of sliced baguette.