Time 25m Yield 8 servings Number Of Ingredients 11 Steps:
Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately. Nutritional analysis per 1/4 cup serving (does not include crackers): Calories 125; Total Fat 8g (Sat Fat 4g, Mono Fat 2g, Poly Fat 0.5g); Protein 11g; Carb 2g; Fiber 0g; Cholesterol 58mg; Sodium 349mg
Time 25m Number Of Ingredients 11 Steps:
Preheat your oven to 350 degrees. In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper. Stir together until combined and fold in lump crab meat. Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly. Serve with a slice baguette or tortilla chips.
Time 50m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Blend cream cheese and mayo until creamy. Add lemon juice, Tabasco, and scallions; mix. Add old bay, salt, pepper and crab meat; mix. Put in baking dish and top with parmesan cheese. Bake at 350 degrees for 30 to 40 minutes, until cheese starts to brown. Can be refrigerated up to 24 hours before cooking.
Yield Makes 3 1/2 cups Number Of Ingredients 15 Steps:
Preheat oven to 400 degrees with a rack in the center. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add 1 tablespoon water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and dry mustard until well combined. Pour half-and-half into saucepan and bring to a simmer. Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in the cheddar cheese, a handful at a time. Stir the mixture for 2 minutes. Remove from heat. Add lemon juice and Worcestershire sauce; stir to combine. Stir in crabmeat and half of the parsley. Transfer mixture to an ovenproof baking dish and sprinkle with bread pieces. Dot top of bread pieces with remaining tablespoons butter; sprinkle with paprika. Bake until bread pieces are golden and dip is hot, 18 to 22 minutes. Garnish with remaining 1/4 cup parsley and serve with toast points.
Time 40m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a glass loaf pan with cooking spray. Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce, and seafood seasoning together in a bowl. Gently fold crabmeat into cheese mixture; pour into the prepared loaf pan and top with Cheddar cheese. Bake in the preheated oven until dip is bubbling, about 20 minutes. Toast baguette slices on oven rack during the last 5 minutes of baking the dip.
Time 55m Yield 4 cups Number Of Ingredients 11 Steps:
Gently combine all ingredients in a casserole until thoroughly mixed. Bake at 325°F for 40 minutes; serve hot. (Will set up a bit as it cools).
Time 40m Yield 40 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.
Yield Makes about 2 quarts Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, garlic, 1 teaspoon salt, and 1 teaspoon Essence. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Remove from heat and set vegetables aside. Place cream cheese, mayonnaise, parsley, scallions, lemon juice, remaining teaspoon salt, and remaining tablespoon Essence in the bowl of a food processor; process until smooth. Transfer mixture to a large bowl; fold in cooked vegetables and crabmeat. Transfer to a 2-quart baking dish. In a small bowl, mix together breadcrumbs and melted butter; stir to combine. Spread breadcrumb mixture over crabmeat mixture and bake until hot and bubbly, about 30 minutes. Serve with toast points or crackers.
Yield Makes 1 1/3 cups Number Of Ingredients 7 Steps:
Preheat the oven to 350°F. Place all the ingredients except the crab in a medium bowl and blend together with a spatula. Stir in the crab. Turn the dip into a 1-quart casserole and bake, uncovered, for 30 minutes, or until heated through.
Time 20m Yield 6-8 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the first seven ingredients. Spread in a 1-qt. baking dish. Sprinkle with almonds. Bake at 350° for 10-15 minutes or until mixture bubbles. Serve with crackers.
More about “hot crab dip recipes”
Yield 6 servings Number Of Ingredients 18 Steps:
Preheat the oven to 325˚F (160˚C). Melt the butter in a medium pan over medium-low heat. Add the onion, garlic, and salt. Cook for 12-15 minutes, until the onions are caramelized. Remove from heat and transfer to a small bowl to cool completely. Using a fine-mesh strainer, drain crab meat over a bowl. In a medium bowl, combine the cream cheese, sour cream, mayonnaise, Worcestershire, hot sauce, Old Bay, and lemon juice. Using an electric mixer, beat together until well combined. With a flexible spatula, fold in the onion mixture, ¾ cup (75 grams) cheddar cheese, and the crab meat. Transfer the dip to a 1-quart baking dish. Top evenly with the remaining cheddar cheese. Bake for 20-25 minutes, until the mixture is just beginning to bubble around the edges and the cheese is melted. Heat the broiler to low. Broil dip for 3 minutes, until the whole surface is bubbling and browned. Remove the dip from the oven. Let cool for at least 15 minutes, until set. Garnish the dip with Old Bay and chives. Serve with carrot sticks, celery sticks, crackers, and crostini. Enjoy!
