Fiery Crab Dip

2 serrano or jalapeno chilies, seeded and minced
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 tablespoons minced cilantro
1/2 medium onion, peeled and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon paprika (smoked if possible)
2 medium cloves garlic peeled and minced
1 stalk celery, minced
1/2 pound crab meat I
1 (8oz) package cream cheese, softened

1. Wear rubber gloves to prepare the chilies. In a medium skillet heat the oil
over medium heat. Add the onion and garlic; saute 5 minutes.
2. Combine the softened cream cheese, mayonnaise, lime juice, cilantro, cumin and paprika in a food processor. Add the cooked onion-garlic mixture, chilies, celery and crab meat. Process or work together until blended.
3. Transfer to a bowl, cover and refrigerate. (Use the dip within 24 hours.) Serve with tortilla chips.
Note: To quickly take the chill off of the dip, put into a microwave oven for about 30-60 seconds at 50 percent power.