CRAB DIP
Provided by Kardea Brown
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, mix together the cream cheese, mayonnaise, sour cream and heavy cream until smooth. Stir in the Asiago, lemon juice, hot sauce, salt, pepper, seafood seasoning and 1/2 cup of the Cheddar until well combined. Fold in the crab meat. Transfer to a 1-quart baking dish and sprinkle with the remaining Cheddar.
- Bake until browned and bubbling, 30 to 35 minutes. Serve with crackers, bread or tortilla chips!
FRESH CRAB NACHOS
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth. Gently stir in the crabmeat, scallions, chiles, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper and set aside.
- Distribute half of the corn chips on a large (12 × 18 × 2-inch) ovenproof serving platter (or a sheet pan). Spoon half of the crab mixture over the chips in dollops and then sprinkle with half of the Cheddar, half of the Monterey Jack, and all of the pickled jalapeños. Sprinkle with the remaining chips, then distribute the remaining crab mixture and cheeses on top. Bake for 20 to 30 minutes, until the cheese is melted and bubbling.
- Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon onto the nachos, sprinkle with lime juice, and serve hot.
CRAB AND CREAM CHEESE DIP
Steps:
- Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper. Puree, running the processor for about 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds. Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated. Adjust seasoning. Fold in the remaining onions and crabmeat and serve as a dip. Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
HOT CRAB DIP
Reduced fat cream cheese and sour cream are the healthy key to this creamy dip. A bit of crab boil spice, hot sauce, lemon and herbs keep it fresh tasting.
Provided by Food Network Kitchen
Categories appetizer
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
INSANELY DELICIOUS HOT CRAB DIP
Hot Crab Dip makes the perfect party appetizer. This delicious and addicting crab dip is ready in just 30 minutes and will instantly wow the entire crew!
Provided by Alyssa Rivers
Categories Appetizer
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.
Nutrition Facts : Calories 178 kcal, Carbohydrate 2 g, Protein 11 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 51 mg, Sodium 580 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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