WARM CRAB PARMESAN DIP
This dip is a huge hit with everyone who tries it. It's even better with fresh crabmeat, but canned works fine. I took it to a party and every person wanted the recipe. Serve it with blue corn chips. This one will really wow them.
Provided by NOELLE
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 55m
Yield 40
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic.
- Bake uncovered in the preheated oven until bubbly and lightly browned, about 45 minutes.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 0.8 g, Cholesterol 16.3 mg, Fat 8.4 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 107.4 mg, Sugar 0.1 g
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 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
WARM CRAB DIP
Maryland's Chesapeake Bay is known for crabs, and they're a big favorite of ours. When fresh crabmeat is available, we'll use it in this dip, but canned works just as well. This appetizer is nice for any holiday or gathering.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, heat the cream cheese, mayonnaise, lemon juice, Worcestershire sauce and sherry if desired over low heat, stirring often. Stir in crab and onion; heat through. Serve warm with crackers.
Nutrition Facts : Calories 197 calories, Fat 19g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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
WARM CRAB & SPINACH DIP
In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I've made my own dip that rekindles memories of that trip. -Kristina Wenner, Jamison, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4-1/2 cups
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 minutes. Stir in cream cheese and Boursin until melted. Add milk, cream and wine, stirring constantly., Add seafood seasoning, Worcestershire, hot sauce and red pepper flakes. Stir in crab, spinach and cheddar cheese until cheese melts and mixture is bubbly. Serve warm with blue tortilla chips.
Nutrition Facts : Calories 170 calories, Fat 14g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 421mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
HOT CRAB DIP
A longtime party favorite, this dip contains a number of assertive seasonings that balance the richness of the cheeses and the crab. The recipe comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
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.
BEST HOT CRAB DIP
Very easy to make and absolutely wonderful! I am from Maryland and this is truly the best crab dip around. I have been making it for years.
Provided by JOELLEFLYNN
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 40m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
- In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
- Bake in preheated oven until top is crusty, about 15 to 20 minutes.
- Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 12.4 g, Cholesterol 51 mg, Fat 21.6 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 640.5 mg, Sugar 1.2 g
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