Cheddar Crab Dip Food

CRAB DIP

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, mix together the cream cheese, mayonnaise, sour cream and heavy cream until smooth. Stir in the Asiago, lemon juice, hot sauce, salt, pepper, seafood seasoning and 1/2 cup of the Cheddar until well combined. Fold in the crab meat. Transfer to a 1-quart baking dish and sprinkle with the remaining Cheddar.
• Bake until browned and bubbling, 30 to 35 minutes. Serve with crackers, bread or tortilla chips!

HOT CRAB DIP

Steps:

• Mix together sour cream, lemon juice, onion, Worcestershire, dry mustard, garlic powder, and cream cheese.
• I use a hand mixer to get it blended really well.
• Fold in cheddar cheese and crabmeat.
• Spoon mixture into casserole dish and sprinkle with paprika or Old Bay Seasoning.
• Bake at 325°F for 30 minutes, or until heated through.
• Serve with tortilla chips, crackers, toast points, or my Maryland family's favorite-- Bugles!

AWESOME CHEESY HOT CRAB DIP

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.

HOT CRAB DIP

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.

HOT CHEDDAR-CRAB DIP

Steps:

• Preheat oven to 400 degrees. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in cayenne and mustard. Gradually whisk in cheese; whisk until melted.
• Remove from heat. Stir in lemon juice, zest, and Worcestershire. Stir in crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.
• Melt remaining 2 tablespoons butter; stir into bread pieces. Season with salt and pepper. Arrange bread mixture over crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.

HOT CRAB DIP WITH CHEDDAR

Steps:

• Preheat oven to 325°.
• In a bowl, stir together the crabmeat, Cheddar, cream cheese, mayonnaise, sour cream, chopped scallions, garlic, lemon juice, Worcestershire sauce, hot sauce, and mustard powder.
• Scrape the mixture into a wide baking dish; one that is pretty enough for serving.
• Bake until the dip is golden and bubbling, 45-55 minutes.
• Chop the dark green scallion tops and sprinkle over the dip to add a little color.
• Serve hot with a bowl of tortilla chips or crackers to use as dippers.

CHEDDAR CRAB DIP

Steps:

• Combine cheeses in saucepan with butter and wine.
• Stir over low heat until cheeses melt.
• Stir in crab & continue cooking to heat through.
• Add salt, pepper and Tabasco to taste.
• Pour into serving dish & serve with crackers or crudites.

OLD ENGLISH CHEESE AND CRAB DIP

Steps:

• Mix and heat through in microwave for several minutes, add sliced green onions.
• Serve hot from the crock pot with cubed sourdough bread for dipping.