CRAB DIP
This easy Crab Dip recipe is meant to impress, made with fresh lump crab meat in a creamy dip that can be served hot or cold.
Provided by Lauren Allen
Categories Appetizer
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
- Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
- Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
- Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
- Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.
Nutrition Facts : Calories 304 kcal, Carbohydrate 5 g, Protein 22 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 95 mg, Sodium 1156 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
CRAB PUFFS
If you're looking for a scrumptious way to get a party started, bring out a tray of these cheesy crab puffs. They bake up golden brown and taste wonderful right out of the oven. Try serving them with soup instead of bread or crackers.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the water, butter, mustard, salt, cumin and hot pepper sauce to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes., Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Stir in the cheese and crab., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 23-26 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 162 calories, Fat 11g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
SPINACH-AND-CHEESE PUFF
Like creamed spinach but cheesier, this baked side is a great accompaniment to any meal.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.
- In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.
CHEDDAR CHEESE PUFFS
"These cheesy appetizers are so easy to make and so quick to bake," comments Tonya Farmer of Iowa City, Iowa. "A warm batch makes a savory snack or an appealing addition to a soup lunch."
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- In a bowl, combine all ingredients; mix well. Roll into 1-in. balls. Place at least 1 in. apart on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 130 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 143mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
CHEDDAR-TOPPED SHEPHERD'S PIE
Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
- Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
- Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
- Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 33 g, Fiber 4 g, Protein 29 g
HOT CHEDDAR-CRAB DIP
Topped with buttery, toasted breadcrumbs, our hot crab dip has a bechamel base-smoother than the standard cream cheese. The result will be the hit of the party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in cayenne and mustard. Gradually whisk in cheese; whisk until melted.
- Remove from heat. Stir in lemon juice, zest, and Worcestershire. Stir in crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.
- Melt remaining 2 tablespoons butter; stir into bread pieces. Season with salt and pepper. Arrange bread mixture over crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.
STEPH'S CHEDDAR CHEESE PUFFS (FOR CRAB DIP APPETIZER)
Steps:
- In a 2 quart pan, bring water, butter and nutmeg to a full boil over medium-high heat, stirring until butter is melted. Add flour all at once and stir briskly until mixture leaves sides of pan and forms a ball (about 2 minutes). Remove from heat and transfer to a bowl; let stand for about 5 minutes. Add eggs, one at a time, beating after each addition until mixture is well blended. Stir in cheese. Scoop out spoonfuls of dough about 1 1/2 inches in diameter; drop at least 1 inch apart on non-stick foil. Bake in a 400 degree oven until puffs are golden brown (20-25 minutes). Turn off oven. Remove puffs from oven and pierce each in several places with a fork. Return to baking sheets in turned off oven for 10 minutes to crisp. When cool, stuff with filling, such as crab dip or smoked trout mousse.
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CHEESY CRAB DIP - JO COOKS
From jocooks.com
4.3/5 (19)Total Time 30 minsCategory AppetizerCalories 368 per serving
- Beat cream cheese: Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, lemon juice, hot sauce, and old bay seasoning to a large mixing bowl. Beat until well combined and smooth.
- Stir in crab and cheese: Add 1 cup of the cheddar cheese and the drained crab meat to the bowl. Stir to combine evenly.
- Bake: Spread the dip into a small baking dish, about 8" x 8". I used an 8" skillet. Top with the remaining 1/2 cup of cheddar cheese. Transfer to the oven and bake for 20-25 minutes, or until bubbly and slightly browned.
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