HOT CRAB PARMESAN DIP
A mixture of creamy cheeses, sweet crabmeat, pungent spices and toasted almonds, this crab dip can't be beat.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
- Spread crabmeat mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
- Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
Nutrition Facts : Fat 1, ServingSize 1 Serving
AWESOME CHEESY HOT CRAB DIP
I got this recipe from a Southern Living Magazine a couple of years ago. It was an instant favorite, and I get so many requests for the recipe that I figured I would make it easy on myself and just post it. I usually use more Old Bay, Tabasco, and scallions than it says, cause I like a little extra kick. It really is AWESOME, especially with crusty french bread.
Provided by Susan K
Categories Crab
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Blend cream cheese and mayo until creamy.
- Add lemon juice, Tabasco, and scallions; mix.
- Add old bay, salt, pepper and crab meat; mix.
- Put in baking dish and top with parmesan cheese.
- Bake at 350 degrees for 30 to 40 minutes, until cheese starts to brown.
- Can be refrigerated up to 24 hours before cooking.
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.
WARM CRAB PARMESAN DIP
I got this from a girlfriend who made it at a party. It is so good. I recently brought it to a potluck holiday party and it was the dish everyone wanted the recipe for. The best part is it is super easy and fast to make!
Provided by bulgarican
Categories Crab
Time 55m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mix all in a small baking dish Bake uncovered for 45 minutes or until bubbly and brown.
- HINT: I buy fresh frozen crab legs, wrap them in moist paper towels, and microwave them for 5 minutes- so EASY!
- And MUCH MUCH better than canned.
Nutrition Facts : Calories 75.2, Fat 6.2, SaturatedFat 2.9, Cholesterol 15.4, Sodium 154.5, Carbohydrate 2, Sugar 0.4, Protein 2.9
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
HOT CRAB DIP
Wonderful hot appetizer. We like it so much, we sometimes eat this for dinner. Leave out the crab for those anti-seafood people out there.
Provided by Queen of Everything
Categories Spreads
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients.
- Spoon into 2 onion soup crocks or 1 hollowed out loaf of bread.
- Sprinkle with more parmesean cheese and garlic salt and dot with butter.
- Bake at 350 degrees for 30 minutes or until puffy and golden.
- Serve with bread cubes, crackers and crudite.
Nutrition Facts : Calories 341.1, Fat 29.7, SaturatedFat 16.9, Cholesterol 84.8, Sodium 492.4, Carbohydrate 5.2, Fiber 0.2, Sugar 1.2, Protein 12.9
WARM CRAB DIP II
If you serve this in sliced pita bread it taste like the hot crab sandwiches served at state fairs . Good with chips, too! To prepare in the microwave, soften the cream cheese in a microwave safe dish. Follow the steps for combining the ingredients. Microwave on medium for 4 to 6 minutes.
Provided by Penny
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mash the cream cheese with a fork. Blend in the mayonnaise, Worcestershire sauce, lemon juice and green onion.
- Rinse the crab meat and remove any pieces of shell. Flake the crab meat and mix it into the cream cheese mixture.
- Bake 15 to 20 minutes in the preheated oven. Serve warm.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 1.1 g, Cholesterol 34.3 mg, Fat 9.4 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 135.6 mg, Sugar 0.3 g
WARM LOBSTER DIP (OR CRABMEAT, OR SEA LEGS, OR BABY SHRIMP)
This is a pretty tasty recipe for warm lobster dip. Again, as in title, you could substitute with crabmeat, sea legs, or tiny baby shrimp if you like. I happen to mostly use my "leftover" lobster tail or claw meat when I make this. I have a great 1 qt. chafing server with a tea light beneath it that I usually prepare this in. Serve with pita chips, crackers, baguette slices, or vegetables. You can make this thicker or thinner depending on the amount of half & half and sour cream you use - prepare as you like.
Provided by BlondieItaliana
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Chop onion & garlic and put in microwave safe bowl with the olive oil. Microwave 1 minute then remove and add to a large bowl with all the remaining ingredients.
- Stir to combine well & add to oven safe baking dish sprayed lightly with cooking spray for easy clean-up (I use Pam Olive Oil Spray).
- Bake 30 minute covered with foil. Remove foil & bake another 10-15 minute until bubbly.
- Serve immediately.
Nutrition Facts : Calories 102.1, Fat 9.1, SaturatedFat 4.9, Cholesterol 24.2, Sodium 119.9, Carbohydrate 2.1, Fiber 0.1, Sugar 0.4, Protein 3.3
HOT ARTICHOKE CRAB DIP
Andrew Zimmern's rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast points for a crowd-pleasing appetizer.
Provided by Andrew Zimmern
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
- (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
- Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
- Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
- Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
- Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.
WARM AND CREAMY CRAB DIP
Make and share this Warm and Creamy Crab Dip recipe from Food.com.
Provided by PalatablePastime
Categories Crab
Time 40m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Pick through crab to remove any stray shells.
- Mix together all ingredients and place in a small glass casserole dish.
- Bake at 325F 30-35 minutes, or until hot and bubbly.
- Serve warm, with cracker or toast.
Nutrition Facts : Calories 449.9, Fat 26.6, SaturatedFat 8.8, Cholesterol 128.2, Sodium 1146.3, Carbohydrate 17.3, Fiber 0.3, Sugar 4.7, Protein 35.5
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