Butter Crab Dip Food

CRAB LEGS WITH GARLIC BUTTER SAUCE

Steps:

• Cut a slit, length-wise, into the shell of each piece of crab.
• Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

DRAWN BUTTER FOR STEAMED LOBSTER, CRABS, OR CLAMS

Steps:

• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.

THE BEST SHRIMP DIP

Steps:

• In a mixing bowl, add softened cream cheese, sour cream, mayonnaise, butter and mix well.
• Add the worcestershire sauce, lemon juice, half the lemon zest and garlic and mix again until combined.
• Spread cream cheese mixture evenly into a large serving platter or a wide bowl.
• Spread cocktail sauce over cream cheese.
• Then evenly sprinkle with a layer of crab meat. Then evenly sprinkle on the tiny shrimp on top of the crab meat.
• Next, evenly sprinkle the mozzarella cheese, green onions and green pepper on top of the shrimp layer. Sprinkle the remaining lemon zest on top.
• Refrigerate until serving. Serve with your choice of crackers or toast.

CHESAPEAKE CRAB BUTTER SAUCE

Steps:

• over medium heat saute garllic and shallots in 2 tbsp of butter until garlic and shallots have softened. then add in heavy cream and reduce by half
• Turn heat to low and then begin whisking in butter 2 tbsp at a time until the sauce is smooth. finally gently fold in the crabmeat, avaid breaking up the lumps as much as possible. finish off the sauce with the parsley. Sauce is complete as soon as the crabmeat is warmed. Do not raise heat or butter will seperate from the sauce

BAKED CRAB DIP WITH OLD BAY AND RITZ CRACKERS

Steps:

• Heat the oven to 375 degrees and grease a shallow, 2-cup capacity baking dish or ovenproof skillet with butter.
• In a medium mixing bowl, combine the crab meat, cream cheese, 1/4 cup Parmesan, mayonnaise, lemon zest and juice, scallion, Old Bay and salt; mix with a fork until thoroughly combined. Scrape the mixture into the prepared baking dish and smooth into an even layer.
• In a small bowl, combine the remaining 1/4 cup Parmesan and the crushed Ritz crackers; sprinkle the mixture evenly over the dip.
• Bake for about 25 minutes, or until bubbling and golden brown on top. Dust lightly with Old Bay, sprinkle with a few minced scallions, and serve hot with sliced cucumbers and crackers.

CLASSIC HOT CRAB DIP FOR A CROWD RECIPE BY TASTY

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!

CRAB MEAT BUTTER DIP

Steps:

• Melt butter and cream cheese in top of double boiler.
• Fold in crabmeat.
• Serve in chafing dish.

COLD CRAB DIP

Steps:

• Add all ingredients into a bowl and mix to combine.
• Taste for salt and adjust as needed.
• Crab dip can be enjoyed right away, but the flavor is best if allowed to meld in the refrigerator overnight.

CRAB DIP

Steps:

• Preheat oven to 375 degrees F.
• Add cream cheese to a mixing bowl and beat with a handheld mixer on medium-high speed for one minute. Add sour cream, mayonnaise, Worcestershire, lemon juice and all seasonings and beat until combined.
• Stir in green onions, 1/2 cup cheddar, 1/2 cup mozzarella, then fold in crab meat. Spoon into a 2-qt. baking dish or 10" skillet and spread into an even layer. Evenly top with remaining cheeses; set aside.
• Prepare panko topping by melting butter in a medium skillet over medium heat. Stir in panko and continue to stir constantly until panko is golden. Evenly sprinkle over cheeses.
• Cover with foil and bake at 375° F for 25-30 min. OR until the dip is bubbling around the edges and the dip is hot throughout (baking time will vary depending on depth of dish - don't shortcut the baking, it is what helps make it creamy).
• Serve warm with baguette slices, crackers, chips or vegetables.

HOT CRAB DIP WITH CREAM CHEESE

Steps:

• Preheat the oven to 375° and have ready a greased, 4-cup capacity, oven-safe dish.
• In a medium-sized saucepan over medium heat, melt the butter. Do not allow butter to burn. Add the green onions and sauté 1 minute. Add the garlic and sauté about 1 minute more.
• Add the cream cheese and cream, and stir until combined and smooth. Stir in the lemon juice, Worcestershire, salt, and cayenne, followed by 1 cup of grated Cheddar cheese. Add the crab and stir once more.
• Transfer to the serving dish and top with the remaining 1/2 cup of Cheddar and the Parmesan (if using). Bake for 16-18 minutes, until hot and bubbly. Garnish with green onion tops, serve, and enjoy.

WARM CRAB DIP

Steps:

• Position an oven rack 4 inches below the broiler element and heat the broiler. Butter a medium gratin dish.
• Combine the cream cheese, mayonnaise, mustard and cayenne pepper in a bowl. Season with salt and pepper. Add the tarragon and wine and stir until smooth. Using a large spatula, fold in the crabmeat, taking care not to break the lumps. Taste and adjust the seasoning with salt and pepper.
• Transfer to the prepared dish and top with the breadcrumbs. Broil until golden brown, about 5 minutes, depending on the strength of your broiler.
• Serve warm on crackers topped with both chopped and sliced jalapenos and hot sauce on the side.

TARRAGON GARLIC BUTTER (TO DIP YOUR CRAB LEG MEAT!!)

Steps:

• Put butter and garlic in a small saucepan over medium heat to melt.
• Once melted, add the rest of the ingredients and simmer for a few minutes or until your crab legs are steamed and ready to devour!
• Enjoy!

HOW TO MAKE DRAWN BUTTER (EASY & DELICIOUS WITH SEAFOOD!)

Steps:

• In a medium saucepan, melt butter on medium-low heat.
• Once melted, you should notice a foamy white layer on top of the butter mixture. This is the butter's milk solids. Use a heat-proof spoon to skim off and discard the foam.
• When most of the foam has been removed, turn off the heat and remove the saucepan away from hot burner. At this point, the butter left over in the pan should look golden and not foamy - this is the butterfat.
• Line a wire mesh strainer with cheesecloth, or a large coffee filter. Place the strainer over a large bowl. Carefully pour the butterfat through the strainer. You might discover more milk solids as you get to the bottom of the butter mixture. Leave the milk solids in the pan and don't pour it through the strainer.
• Pour the drawn butter (aka clarified butter) into an air-tight jar to use for later, or pour into a dipping bowl if serving immediately. Just before serving, squeeze some lemon juice and pair with freshly steamed seafood (especially crabs and lobster tail!)

SPICY CRAB DIP

Steps:

• Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.
• In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and 1/3 cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.
• Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.
• Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.