Charred Poblano-Blue Crab Dip with Sumac-Buttered Naan

Ingredients

Charred Poblanos and Green Onions

• Poblano Peppers 2–3
• Green Onions 4

Blue Crab Dip

• Cream Cheese 1 cup, room temperature
• Sour Cream 1/2 cup
• Aged White Cheddar 1/2 cup, coarsely grated
• Asiago 1/4 cup, coarsely grated
• Charred Poblanos (see here) 1/2 cup, finely chopped
• Charred Green Onions (see here) 1/4 cup, finely chopped
• Old Bay Seasoning 2 tsp
• Ground Mustard 1/2 tsp
• Lemon Juice 2 Tbs
• Cooked Blue Crab Claw Meat, such as Phillips brand, 1 cup
• Breadcrumbs 1 cup (optional)
• Chili Crisp 2 Tbs (optional)

Naan

• Lukewarm Milk 1/4 cup + 2 Tbs
• Dry Active Yeast 1 tsp
• Full-Fat Plain Yogurt 1/2 cup
• Melted Butter 2 Tbs
• Salt 1/2 tsp
• All-Purpose Flour 2 cups, plus extra for dusting
• Sumac 1 Tbs
• Vegetable Oil for greasing

To Serve

• Butter 1/2 cup (1 stick), melted
• Sumac 1 Tbs
• Salt 1 Tbs

Cook it

Charred Poblanos and Green Onions

1. Preheat an open grill or a stovetop griddle over high heat. Add poblanos and green onions and grill on all sides, rotating, for 8–10 minutes, until charred. Transfer peppers and onions to a heatproof bowl, cover with plastic wrap and allow to steam for 10 minutes, until cooled. Peel the skins off the peppers, remove seeds and finely chop. (It should yield about 1/2 cup.) Finely chop onions as well. (Alternatively, use a food processor for a finer texture.)

Blue Crab Dip

1. In a separate bowl, combine cream cheese and sour cream. Using a hand mixer or whisk, beat until smooth and creamy. Add cheddar and Asiago and stir to combine. Fold in charred poblanos and green onions, Old Bay seasoning, mustard and lemon juice.
2. Gently fold in crab meat, taking care to preserve large lumps. The crab is the star of the dish, so handle it delicately to maintain its texture.
3. Transfer to an ovenproof dish and cover. Refrigerate for at least 1 hour to allow flavours to meld.
4. Preheat oven to 350°F. Top crab dip with breadcrumbs and/ or chili crisp, if using.
5. Bake crab dip for 20–25 minutes, until the surface is golden and bubbly.

Naan

1. In a small bowl, combine milk and yeast and gently stir to dissolve. Set aside for 5–10 minutes, until frothy.
2. In a large mixing bowl, combine yogurt, butter and salt. Add the yeast mixture and gently stir, until fully combined. Gradually add flour, one cup at a time, and stir to form a shaggy dough. Stir in sumac and mix well to evenly distribute.
3. Transfer the dough to a lightly floured surface. Knead for 8–10 minutes, until dough is smooth, elastic and slightly tacky. If the dough is too sticky, add a little more flour incrementally. Shape dough into a ball and place it in a lightly greased bowl, turning dough until evenly coated. Cover the bowl with a damp cloth or plastic wrap, then set aside in a warm, draft-free area for 1 hour, until dough has doubled in size.
4.  Once dough has risen, gently punch it down to release any trapped air. Turn the dough out onto a lightly floured surface and divide it into 6–8 equal portions. Roll each portion into a ball, then use a rolling pin to flatten each one into a round disc approximately 1/4 inch thick.
5. Heat a large non-stick skillet or griddle over medium-high heat until hot. Working in batches if necessary to avoid over-crowding, add naan and fry for 2–3 minutes on each side, until golden-brown spots form and the bread puffs slightly. Transfer to a paper towel–lined plate and keep warm.
6. To Serve: Brush naan with melted butter. Sprinkle with sumac and salt for an indulgent finish. Serve immediately with the hot blue crab dip.

Excerpted from Niagara Wine + Food: Signature Recipes from Ontario’s Iconic Terroir by Magdalena Kaiser. Photography by Rick O’Brien and Stephen Dominick. Copyright © 2026, Magdalena Kaiser. Republished with the permission of Figure 1 Publishing.  Niagara Wine + Food Cookbook is available at wineries, bookstores and online. Check IG @niagarawineandfood for details.