Chesapeake Crab Dip Recipe 485 Food

CHESAPEAKE BAY CRAB DIP - BAKED, CHEESY AND DELICIOUS! - HUNGRY SIX

Steps:

• Preheat the oven to 350° and grease a small casserole dish.
• In a mixing bowl, combine the cream cheese, mayo, sour cream, cheddar, horseradish, Old Bay, lemon juice and Worcestershire. Mix together until well combined. Fold in the crab meat and mix gently. Spread this mixture in the casserole dish and bake in the preheated oven for 30 minutes.
• Remove from the oven and allow to cool for 10 minutes before topping with the green onion and serving with crackers.

CHESAPEAKE CRAB DIP

Steps:

• 1. Heat oven to 350 degrees F.
• 2. In a medium bowl, mix all ingredients, in order, given, except milk, crab and cheese.
• 3. Thin mixture with milk (if desired).
• 4. Scoop mixture into a lightly greased casserole dish (9 X 13 inches)
• 5. Fold in crab meat
• 6. Top with cheese
• 7. Bake at 45 minutes.
• 8. Serve with snack crackers of choice.

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.

CHESAPEAKE CRAB DIP RECIPE - (4.8/5)

Steps:

• In a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt. Fold in crab. Transfer to a greased 9-in. pie plate. Sprinkle with cheese and paprika. Bake at 325°F for 20 to 25 minutes or until bubbly. Serve warm with crackers. Refrigerate leftovers. Yield: 2 1/4 cups.