Garlic Chile Blue Star Crab Dip

By James Beard Award Winning Chef, Michael Schwartz


2 tablespoons butter1 tablespoon extra virgin olive oil
1 tablespoon minced garlic1 large white onion, small dice
1 teaspoon kosher salt
1 pound Blue Star Foods regular lump crab meat
1 cup sour cream 2 tablespoons buttermilk2 tablespoons sambal
¼ teaspoon Old Bay seasoning3 scallions, minced
Zest of ½ a lime Kosher salt and freshly cracked pepper to taste


In a large pan over medium heat, add the butter, olive oil, and garlic.Cook for 1 minute, and then add the onion and salt. Sauté until the onions are translucent, about 7 minutes. Remove from the heat and set aside.

In a large bowl, add the crab meat, sour cream, buttermilk, sambal, and Old Bay. Mix to combine. Add the warm onion mixture and stir until fully incorporated.

Transfer half of the mixture to a food processor and puree. Transfer the puree back to the bowl with the unprocessed half of the mixture and fold in the scallions, and lime zest until fully incorporated.

Season with salt and pepper to taste. Serve with thick cut potato chips.

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