Join our Newsletter

Brooks Tropicals


Yuca crab dip

Most make this dip sweet with a lot of cream cheese. But it's seafood, and a savory dip makes much more sense. Yuca delivers the desired texture and complementary great taste. Great as a party dip or sandwich spread. See below for a fried, puffed version.


1 lb. yuca
8 oz. whipped cream cheese
2 tbsp. Worcestershire sauce
2 limes
1 tbsp. dry sherry
2 tsp. Old Bay seasoning*
1 tsp. kosher salt
1 tsp. black pepper
1/8 cup fresh chives
6 oz. canned crab meat

Yield: 4 cups
Prep time: 15 minutes, plus 2 hours of refrigeration.

Cooking with yuca

* No Old Bay seasoning? Add this instead:
1/2 tsp. red pepper flakes
1/4 tsp. celery seeds
1/4 tsp. mustard
1/4 tsp. oregano


1. Over medium-high heat, bring a large saucepan with 3 cups of water to a boil.
2. Meanwhile, make a cut down the length of the yuca deep enough to go through the hard brown shell and the first white layer. Pull the shell and white layer off. Rinse. Cut into 2" pieces.
3. Add yuca pieces to the boiling water in the saucepan. Return to a boil, then reduce heat to a simmer. Simmer for 15 minutes or until the yuca can be pierced by a fork.
4. Add the cooked yuca pieces to a food processor bowl along with the whipped cream cheese, Worcestershire sauce, juice of 2 limes, dry sherry, Old Bay seasoning, salt, pepper and chives. Pulse until relatively smooth. Add the crab pieces and pulse until combined.
5. Refrigerate at least 2 hours. Serve with chips, veggies or crusty bread.

Brooks Tropicals    |    Yuca Facts    |    Tropical Nutrition