8 oz of cream cheese, softened
1/4 cup sour cream
1/4 cup of mayonnaise
1 cup of mozzarella cheese, shredded
1/2 lb (8 oz) jumbo lump crab meat
1/2 lb (8 oz) Mexican Chorizo, removed from casing
3-4 large yellow onions, sliced
3 tbsp of olive oil
1/2 tsp of salt
1 tsp pepper
1 tsp paprika
1 tsp garlic powder
1 tsp of lemon juice
1/4 cup of chives, finely chopped for garnish
Sliced baguette rounds, tortilla chips or crackers for serving
Caramelized onions take a good minute to make, but it’s worth the effort. Patience and a wide, flat-bottomed pan will help!
Preheat your oven to 350.
In a wide, flat-bottom pan, heat the olive oil on medium. Add the sliced onions and let them begin to brown. Turn the onions every few minutes so they brown instead of burning. As they continue to brown, you will need to scrape the bottom and turn them every minute instead of every 2-3 minutes. You may also need to lower your heat periodically, but after about 25-30 minutes, your onions will be beautifully brown and softened. (See pictures for details)
Brown the chorizo in a pan on medium- high heat until it is cooked through. It should look solid and crumbly. Strain the grease and set the chorizo aside.
Combine softened cream cheese, sour cream, mayonnaise, shredded mozzarella, salt, pepper, paprika and lemon juice.
Fold in cooked chorizo, lump crab, and caramelized onions. Folding is important, and prevents the lump crab from breaking up too much. Be CAREFUL!
Spread the mixture into a small casserole or baking dish, and bake for 25-30 minutes until it’s bubbling and slightly browned around the edges
Sprinkle with fresh chives, and serve hot with tortilla chips, crackers or sliced baguette rounds.