Crab Dip And Crab Salad 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.

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 SALAD

Steps:

• In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
• In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
• Serve on toasted rolls or on a bed of lettuce.

DELICIOUS KRABBY SALAD DIP

Steps:

• In a large bowl, stir together the crabmeat, celery, onion, parsley, mustard, mayonnaise, pepper, and garlic powder. Season to taste with seasoned salt, fold in black olives if using. Cover, and refrigerate for at least 45 minutes. Taste before serving and adjust seasonings to taste.

CRAB DIP AND CRAB SALAD

Steps:

• Mix Cream cheese, Mayonnaise, Cream cheese (use mixer for fluffy texture).
• Add all spices and continue to blend.
• add vegetables and blend with wooden spoon. Mixing well.
• Add Cheese and Crab. Blend well.
• Cover and refrigerate over night.
• Before serving blend again to distribute any pockets of spice.
• If using for Crab Salad, spread on muli grain bread or buns.
• If using for salad topping, place 3/4 cups on bed of salad greens.
• If using for dip, serve with baguette, white corn chips or crackers.

ITALIAN CRAB SALAD, SPREAD OR DIP

Steps:

• In a large mixing bowl, combine onion, green pepper (if using), celery and crab.
• In a small bowl, mix the sour cream, mayo, and lemon juice with the oregano and salt/pepper.
• Pour the dressing over the crab mixture and toss carefully to combine.
• Cover and chill at least 2 hours before serving.