Saltaires Hot Crab Dip Recipes

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

Steps:

• Combine milk and salsa.
• Transfer to a slow cooker/crock pot coated with nonstick cooking spray.
• Stir in cream cheese, crab, onions, and chilies.
• Cover and cook on low for 3 to 4 hours, stirring every 30 minutes.
• Serve with assorted breads, crackers, etc.
• Keep warm while serving.

Steps:

• Preheat the oven to 425 degrees F.
• Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
• Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
• Serve hot with crackers.

Steps:

• Preheat oven to 350.
• Squeeze all juice from crab.
• Mix all ingredients except crab in mixer for approx 2 minutes.
• Add crab and mix for another minute.
• Place the dip in a ceramic dish and bake at 350 for 7 minutes or until warm in the centre.
• Serve with warm fresh bread.

Steps:

• Melt the butter in a medium saucepan over medium heat.
• Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted.
• Stir in the cream and bring to a simmer.
• Stir in the cream and bring to a simmer.
• Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick.
• Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more.
• Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast.

Steps:

• Preheat oven to 350 degrees F.
• Drain off any crab juices and flake the crab meat in a bowl-the crab meat should be broken up into fine pieces.
• Add sour cream,mayo, and cheese to the crab and mix together well.
• Pour into an ovenproof round deep baking dish (approx 1 quart size), lid off, and bake until bubbly and very lightly browned on top, approximately 30 minutes.
• Serve warm with potato chips.

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!

Steps:

• In bowl, all ingredients, gently folding in crab.
• Microwave on high 1-2 minutes or until hot and bubbly.

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:

• 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.

Steps:

• In a small bowl, combine milk and salsa. Transfer to a greased 3-qt. slow cooker. Stir in cream cheese, crab, onions and chiles. Cover and cook on low for 3-4 hours, stirring every 30 minutes. Serve with crackers.

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 350 degrees F (175 degrees C).
• Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until the sauce is bubbly. Serve with crackers, potato chips or tortilla chips. You can also use fresh crabmeat in place of the canned crabmeat.

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.

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.