Crab Dip Food

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 DIP

Steps:

• Make the dip: Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Gently fold in the crabmeat. Salt and pepper to taste.
• Chill for 2 hours or overnight.
• Serve with crackers or carrots and celery.

EASY COLD CRAB DIP RECIPE WITH CREAM CHEESE - 5 MINUTES

Steps:

• Blend together the cream cheese, sour cream, lemon juice, and seasoning in a blender or food processor, until smooth.
• Fold in the crab meat and chives using a spatula. (Do this gently and don't over-mix. You want some lumps of crab throughout.)
• Transfer to a bowl, cover in plastic wrap, and chill until ready to serve.

CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.
• Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
• Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

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.

CRAB DIP

Steps:

• In small mixer bowl beat sour cream and cream cheese with an electric mixer on low speed until creamy.
• Stir in celery, onion, and lemon juice, if desired.
• Fold in crabmeat.
• Garnish with parsley, if desired.
• Serve with crackers or cut up veggies.

CHEESY HOT CRAB DIP

Steps:

• Preheat oven to 350 degrees F.
• Place cream cheese, mayonnaise, and sour cream in a medium mixing bowl and stir until creamy. Add remaining ingredients and stir again until well combined. Transfer to a small baking dish and transfer to oven.
• Bake for 25 to 30 minutes until browned and bubbly.
• Serve with crackers, baguette slices, or tortilla chips.
• Add the ingredients to a small (3- to 4-quart) slow cooker, stir to combine, and set it on LOW for 2 hours. It needs to cook until the cream cheese melts completely. Stir the dip and then let it cook for an additional 15 to 20 minutes.
• It should keep well for up to an hour on the KEEP WARM or LOW setting. Be sure to stir it occasionally to prevent it from burning or separating.

CHILLED CRAB DIP

Steps:

• Empty the can of crabmeat into a fine mesh strainer, gently run cold water over it to rinse, and set it aside to drain.
• Mix the cream cheese, mayonnaise, Worcestershire sauce, sugar, and pepper together in a medium bowl until smooth.
• Add the rinsed and drained crabmeat, along with the onion, parsley, and celery seed.
• Gently fold the mixture together until blended, then transfer it to a serving bowl, smooth the top of the dip flat, and top with cocktail sauce.
• Serve with buttery crackers.

MARYLAND HOT CRAB DIP RECIPE

Steps:

• In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, and garlic salt until smooth.
• Stir in 2 tbsp of shredded cheddar cheese.
• Fold crab meat into the mixture.
• Pour mixture into a 1 quart casserole dish.
• Top with remaining cheese, or more. But not too much because you don't want the cheese to overtake the taste of the crab.
• Sprinkle Old Bay Seasoning on top of the crab dip sparingly.
• Bake at 325 degrees Fahrenheit for approximately 30 minutes or until the top is browned.
• Serve with crackers, toasted bread, celery sticks, or parmesan crisps. And of course keep the Old Bay Seasoning handy for extra shakes!

CRAB DIP

Steps:

• In a medium bowl, combine cream cheese, greek yogurt, and lemon juice. Mix until smooth.
• Add crab and seasonings mix until everything is evenly incorporated and serve with crackers or your favorite veggies!

OLD BAY® CRAB DIP RECIPE

Steps:

• Preheat oven to 350°F. Mix cream cheese, mayonnaise, Old Bay Seasoning and ground mustard in medium bowl until well blended. Add crabmeat; toss gently.
• Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay Seasoning, if desired.
• Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.

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!

CRAB DIP

Steps:

• Mix all ingredients together.
• Refrigerate for several hours.
• Serve with crackers.

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.

CREAMY CRAB DIP WITH CREAM CHEESE

Steps:

• Gather the ingredients.
• In a small bowl, combine the cream cheese, mayonnaise, milk, salt, garlic powder, and cayenne pepper or Tabasco sauce, to taste. Blend well.
• Gently fold in the chopped crabmeat.
• Cover and refrigerate the crab dip until it is thoroughly chilled.
• If desired, sprinkle with Old Bay seasoning. Serve chilled.

INSANELY DELICIOUS HOT CRAB DIP

Steps:

• Preheat your oven to 350 degrees. In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper. Stir together until combined and fold in lump crab meat.
• Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly. Serve with a slice baguette or tortilla chips.

CHILI CRAB DIP WITH SHRIMP CHIPS

Steps:

• Pulse or blend shallots, lemongrass, ginger, chile, garlic, tomato paste, sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup water in a food processor or blender until a coarse purée forms.
• Heat oil in a medium skillet over medium-high. Scrape purée into pan and cook, stirring often, until mixture darkens and thickens to the consistency of tomato paste, 12-15 minutes. If it begins to stick and brown, stir in a little water (about 1 Tbsp.), scraping up any browned bits with a wooden spoon. (You should have about ⅔ cup.)
• Transfer mixture to a small bowl and vigorously mix in cream cheese and mayonnaise. Stir in crabmeat, half of the scallions, and half of the cilantro. Taste dip and season with more salt if needed.
• Transfer dip to a serving bowl. Top with remaining scallions and cilantro, then with fried shallots (if using). Serve with shrimp chips.