Warm Mexican Crab Dip Recipes

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.

Steps:

• In a 4 quart saucepan, heat olive oil over medium heat. Add the onion, jalapeno pepper, and garlic and cook, stirring frequently, for 3 minutes. Stir in the beer and cook until the liquid is reduced by half. Stir in the cream, cream cheese, and processed cheese, whisking until melted and smooth.
• Stir in crab meat, lime juice, green onion, cilantro, and chili powder and simmer for 15 minutes. Add the salt, pepper, cayenne pepper, and cumin. Transfer the dip to a serving bowl and garnish with sliced jalapeno peppers, if desired. Serve hot with tortilla chips.

Steps:

• Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.
• Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.
• Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.
• Serve with butter crackers or sliced baguette.

Steps:

• Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper. Puree, running the processor for about 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds. Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated. Adjust seasoning. Fold in the remaining onions and crabmeat and serve as a dip. Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.

Steps:

• In a 4 quart saucepan, heat olive oil over medium heat.
• Add onion, jalapeno pepper, and garlic and cook, stirring frequently, for 3 minutes.
• Stir in the beer and cook until the liquid is reduced by half.
• Stir in the cream, cream cheese, and Velveeta, whisking until melted and smooth.
• Stir in lime juice, green onion, cilantro, and chili powder, and simmer for 15 minutes. Add salt, black pepper, cayenne, and cumin, stirring to blend well.
• Gently stir in crab meat, being careful to not break it up a great deal. Transfer to serving bowl. Serve hot with tortilla chips.

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:

• Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened (in my microwave it takes about 6 minutes so check and stir every minute or so), stirring with a wire whisk until smooth.
• Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid, crabmeat, and salsa to cheese; stir well.
• Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.

Steps:

• Gently combine all ingredients in a casserole until thoroughly mixed.
• Bake at 325°F for 40 minutes; serve hot.
• (Will set up a bit as it cools).

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.