No Joke Crab Dip

Okay…okay…hold on. First of all… crab? In a dip? That already feels like it went to college. And sun-dried tomatoes? Those are tomatoes that survived something. I respect that. WHY is it spicy?? Oh…oh that’s the horseradish. That’s not pain, that’s… confidence. It’s creamy, but then it punches you, but like - politely. Like it says ‘excuse me’ first. This dip has layers. Like emotions. Or onions. Or emotions about onions. I don’t fully understand it… but I trust it.

Ingredients

1 6 oz can white crab meat
1 6 oz can lump crab meat
1/2 Dungeness crab
6 oz mascarpone cheese
2 tbs garlic paste
1/2 cup mayonnaise
1 tbs dijon mustard
1 tbs lemon zest
1/2 cup sun-dried tomatoes
1/2 cup parsley
1 tsp Worcestershire sauce
3/4 cup parmesan Cheese
1 large shallots minced
2 tbs horseradish
1 tbs capers
1 tsp thyme
3/4 cup grated horseradish cheddar cheese
1/2 tsp smoked paprika
Thunder Force chips for serving

Directions

Pre-heat oven to 400 degrees F.
In a food processor combine the sun-dried tomatoes, parsley, garlic paste, mayonnaise, Worcestershire sauce, Parmesan cheese, and capers and blend until smooth.
Place food processor contents in a mixing bowl and fold in the drained cans of white and lump crab meat, minced shallot, horseradish, 1/2 cup of the horseradish cheddar, lemon zest, and thyme.
Place the dip in an oven safe bowl or pan. Remove the legs from the Dungeness crab and remove the meat from the crab body. Top the dip with the crab meat from the body and place the crab legs in the dip. Sprinkle the top of the top of the dip with remaining horseradish cheddar and parmesan cheeses and paprika.
Bake bowl or pan of dip on a cookie sheet into the oven for 25-30 minutes or until dip is bubbling.
Remove from oven and let rest for 10 minutes.
Serve with Thunder Force Chips.