Hot Crabmeat Or Shrimp Dip Recipes

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.

Steps:

• Preheat oven to 400 degrees F.
• Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown.
• To make the toasted bread slices, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.

Steps:

• Blend together the cream cheese and mayonnaise. Add the green onion, crab and shrimp. Place in a covered container and chill overnight.

Steps:

• Saute onion in oil. Add cheeses and stir until smooth. Add seafood and seasonings, stir. Serve in a heated chafing dish with chips.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix the cream cheese, milk, onion, horseradish, salt, pepper and crabmeat. Spread the mixture into a pie pan or shallow baking dish. Sprinkle almonds over the crabmeat mixture
• Bake in the preheated oven 45 minutes, or until bubbly and lightly browned.

Steps:

• Place first 4 ingredients in microwavable-safe dish and heat until cream cheese and butter melt, about 5 minutes.
• Sift through crabmeat with fingertips and remove any remaining cartilage. Add crabmeat or shrimp, cayenne and paprika, stirring to combine.
• Microwave, stirring occassionally, until heated through, about 5 minutes.

Steps:

• In a small skillet, melt 1 tablespoon butter over medium heat; add in mushrooms and stir until tender,.
• about 5 minutes; remove pan from the heat.
• In a medium saucepan, melt the remaining 7 tablespoons butter over medium heat; add in the flour and.
• whisk constantly until the mixture is thickened and smooth.
• Add the paprika, pepper, and salt; whisk until well blended.
• Remove pan from the heat; add the sherry, Worcestershire, and cayenne; stir well.
• Fold in the crabmeat, shrimp, mushrooms, mixing gently but well.
• Add the parsley , stir to blend; heat gently over low heat.
• Transfer the dip to a small chafing dish and serve hot with Melba toast rounds.