Creamy Crab Dib with Jicama Spears
We served this dip at our very first New York City New Year’s Eve party. Lauren’s handwritten note on the recipe is “monster hit.” It’s appeared at many parties since.
For the crab dip
2 (8-ounce) packages cream cheese, softened
For the jicama
1 large jicama, pared
Prepare the dip
Beat the cream cheese in a large bowl with an electric mixer until creamy. Stir in the crabmeat, then the rest of the ingredients. Microwave the dip in the bowl for about a minute, or until heated through. Stir again.
Prepare the jicama
Cut the pared jicama into square-sided spears—think of the shape of thick-cut french fries. (The best way to pare this somewhat intimidating vegetable: Cut it in half crosswise. Set one half, cut side down, on a cutting board and, starting from the top, cut down toward the cutting board, slicing fairly deeply to get through the thick skin. Work in strips around the circumference. Repeat with the other half.)
The jicama can be cut, tossed with lime juice, and kept covered and refrigerated for 1 day. Sprinkle on the cumin just before serving. The crab dip can be made 3 days ahead and kept covered and refrigerated. Bring to room temperature before serving.