Source: H-E-B

Red Jalapeno Crab Dip
Preparation Time: 5 minutes
Chilling Time: 20 Minutes

Ingredients

• 1 package Colossal Crab Meat
• ½ Cup of Chef Dean Fearing’s Red Jalapeno Dressing.
• 2 Tablespoons Adam’s Reserve House All Purpose Rub
• 1 tub H-E-B Ready, Fresh, Go! Pico de Gallo ( Mild or Mango )

Directions

1. In a large mixing bowl, season the Colossal Crab meat with Adam’s Reserve House All Purpose Rub.
2. Gently mix in with a rubber spatula H-E-B Ready Fresh Go Pico De Gallo and Chef Dean Fearing’s Red Jalapeno Dressing.
3. Refrigerate for minimum of 20 minutes.
4. Serve with crackers or tortilla chips.

Other Serving Suggestions:

• Use as a topping over baked Seafood or Chicken.
• For tortilla roll-ups, drain pico de gallo before using in recipe. Spread dip over top-sides of flour tortillas; sprinkle with chopped cilantro or parsley, if desired, and roll each tortilla up tightly. Wrap with plastic wrap and chill. Cut crosswise into ½-inch thin slices, arrange on a platter and serve.
• For an easy appetizer or light dinner spoon dip into avocado halves. Serve on a bed of lettuce on a platter or individual appetizer plates.

Truffled Popcorn
Preparation Time: 5 minutes
Cook Time: 5 minutes

Ingredients

• 1 Bag Unsalted Microwave Popcorn
• 4 Tbsp Unsalted Butter
• 1 tsp Adams Reserve Truffle Salt
• ¼ cup Shredded Parmesan Cheese(optional)

Directions

1. In a saucepan over medium heat melt butter and add Truffle Salt.
2. While butter is melting pop popcorn in microwave according to instructions.
3. Drizzles melted Truffle Butter over popcorn and sprinkle with Parmesan cheese is desired.