Tastycrabdip Recipes
CLASSIC HOT CRAB DIP FOR A CROWD RECIPE BY TASTY
Here's what you need: unsalted butter, yellow onion, garlic, kosher salt, jumbo lump crabmeat, cream cheese, sour cream, mayonnaise, worcestershire sauce, hot sauce, old bay seasoning, lemon juice, shredded cheddar cheese, fresh chives, carrot stick, celery stick, cracker, crostini
Provided by Betsy Carter
Categories Appetizers
Yield 6 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 386 calories, Carbohydrate 6 grams, Fat 27 grams, Fiber 0 grams, Protein 26 grams, Sugar 3 grams
TASTY CRAB DIP
This recipe was passed down to me from my grandmother. I really like the taste and that it is so easy to make. I think it tastes best served with Ruffles style potato chips.
Provided by Leilani
Categories Crab
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Thoroughly mix all ingredients together.
- Serve with potato chips.
Nutrition Facts : Calories 135.8, Fat 9.1, SaturatedFat 3.2, Cholesterol 21.2, Sodium 487.8, Carbohydrate 9.5, Fiber 0.2, Sugar 2.6, Protein 4.7
IMITATION CRAB DIP
Make and share this Imitation Crab Dip recipe from Food.com.
Provided by Paula
Categories Crab
Time 12h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Soften cream cheese in microwave.
- Stir remaining ingredients into and mix.
- Make the night before and refrigerate to allow flavors to blend.
- Note that cook time is refrigeration time.
- Serve with your favorite crackers.
Nutrition Facts : Calories 116, Fat 9.8, SaturatedFat 5.5, Cholesterol 35, Sodium 249.9, Carbohydrate 4.2, Fiber 0.1, Sugar 2.2, Protein 3.1
CRAB DIP
I got this recipe from my now deceased Grandma and it is the best crab dip I've ever had and is a great appetizer for any meal! A little note, I chop the crab, celery, and green onions in an electric chopper and they are the perfect consistency!
Provided by Mandy likes to cook
Categories Crab
Time 20m
Yield 2 1/2 Cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Blend cream cheese, mayo, and lemon juice.
- Mince crab in chopper.
- Add crab, onions and celery to creme cheese mixture.
- Mix well and serve with crackers.
Nutrition Facts : Calories 367.3, Fat 29.6, SaturatedFat 12.5, Cholesterol 81.4, Sodium 873.4, Carbohydrate 19, Fiber 0.6, Sugar 7.7, Protein 8.1
CRAB DIP
Blend canned crabmeat, red pepper, lemon juice and parsley with cream cheese & Thousand Island dressing for a tasty Crab Dip. Bring Crab Dip to any party!
Provided by My Food and Family
Categories Meal Recipes
Time 1h15m
Yield 16 servings, 2 Tbsp. dip and 16 pieces
Number Of Ingredients 8
Steps:
- Beat cream cheese, dressing and milk in small bowl with electric mixer on low speed until well blended.
- Stir in crabmeat, red pepper, lemon juice and parsley; cover. Refrigerate at least 1 hour to blend flavors. Serve as a dip with crackers.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 370 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 4 g, Protein 5 g
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