1lblump crab meat, drained *fresh or pasteurized works
3/4cuproasted hatch green chiles, diced fine*I use mild ones. You can use canned or fresh. If you're using fresh, make sure to peel the skin off first
1/4cupshallot, dicedabout 1 large shallot
1cupmayo*I use homemade mayo, but I also love the Chosen Foods brand Avocado Mayo
1/2tspcayenne pepper*Optional. if your hatch chiles are spicy, I wouldn't add this. But if they are mild and you like a little kick to your food, the cayenne is a nice touch.
1tbspextra virgin olive oil
Preheat oven to 375 degrees F.
In a bowl, add the crab meat, hatch chiles, mayo, garlic, shallot, salt, pepper, cumin, garlic powder, oregano, chili powder and cayenne. Stir to combine.
Place dip in an oven-safe baking dish and spread into an even layer. Drizzle the top of the crab dip with the oil and transfer to the oven and cook until the dip is hot and bubbly, with a golden brown top, about 15 minutes.
Remove from the oven and serve with crackers (I love Simple Mills brand grain-free crackers) or sliced carrots + celery to keep the dip Whole30!