Crab And Horseradish Dip Recipe 475 Food

HORSERADISH CRAB DIP

Steps:

• In a large bowl, beat the cream cheese, picante sauce and horseradish until blended. Stir in crab. Serve with celery.

CRAB DIP

Steps:

• Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
• Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
• Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
• Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
• Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.

CRAB AND HORSERADISH DIP RECIPE - (4.7/5)

Steps:

• Mix HORSERADISH DIP with the water and let stand for 5 minutes. Mix the cream cheese and mayonnaise until well blended. Add the chili sauce and mix, scraping down the sides of the bowl with a spatula. Add the rehydrated HORSERADISH DIP and mix. Fold in the drained crab meat. The dip mixture has lemon in it but we just love a squeeze of fresh lemon juice. Place the dip in a bowl, cover with plastic wrap and refrigerate until ready to serve. Nutritional Information Servings 8; Serving Size 1/4 cup (62g); Calories 140; Calories from fat 110; Total fat 12g; Cholesterol 35mg; Sodium 270mg; Carbohydrate 4g; Dietary Fiber 0g; Sugars 3g; Protein 5g.

CRAB DIP

Steps:

• Preheat oven to 350°F.
• Mix cream cheese with horseradish,Worcestershire,Tabasco,and lemon juice.
• Gently fold in minced onion and crab.
• Bake for 30 min or until bubbly and edges start to brown.
• Serve with pita chips or crackers.

CRAB AND CREAM CHEESE DIP

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.

HORSERADISH CRAB DIP

Steps:

• In a mixing bowl, beat cream cheese, picante sauce and horseradish; mix well.
• Stir in the crab.
• Serve.

HORSERADISH CRAB DIP

Steps:

• In a mixing bowl, beat cream cheese, picante sauce and horseradish; mix well.
• Stir in the crab.
• Serve with celery.

HORSERADISH CRAB DIP

Steps:

• Combine all ingredients and chill. Serve with crackers.

OCEANSIDE SHRIMP AND CRAB DIP

Steps:

• Combine all ingredients. Refrigerate for 24 hours. serve with crackers of choice. Cooking and preparation times are approximate, depending on if fresh, frozen, or canned seafood is used.