Minorcan Datil Pepper & Florida Blue Crab Dip

Serves: 8–10

Ingredients

• 1 lb fresh Florida blue crab meat, picked over for shells
• 8 oz cream cheese, softened
• ½ cup sour cream
• ¼ cup mayonnaise
• ½ cup grated Parmesan cheese
• ¼ cup grated white sharp cheddar (optional, for a little extra richness)
• 2 tablespoons roasted red bell pepper, finely diced
• 2 tablespoons sweet onion, minced
• 2 cloves garlic, minced
• 1–2 fresh Datil peppers, seeded and finely minced (adjust to taste)
• 1 tablespoon Datil pepper sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and freshly cracked black pepper, to taste

Topping

• 2 tablespoons grated Parmesan
• 1 tablespoon butter, melted
• 2 tablespoons panko breadcrumbs
• Chopped parsley
• Thin slices of fresh Datil pepper (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the cream cheese, sour cream, mayonnaise, Parmesan, cheddar (if
   using), Worcestershire, Dijon, Old Bay, lemon zest, lemon juice, garlic, onion, roasted red
   pepper, Datil peppers, and Datil pepper sauce.
3. Gently fold in the blue crab meat, being careful not to break up the larger pieces.
4. Spread the mixture into a lightly greased 8-inch baking dish or cast-iron skillet.
5. Mix the panko, melted butter, and Parmesan, then sprinkle evenly over the top.
6. Bake for 20–25 minutes, until hot and bubbling with a lightly golden topping.
7. Finish with fresh parsley and, if you like, a few thin slices of fresh Datil pepper for color
   and a little extra kick.