Crab Dip With Sourdough Wedges Food

WARM SKILLET CRAB DIP IN A SOURDOUGH BREAD BOWL

Steps:

• Preheat oven to 425F.
• In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, mix together the cream cheese, sour cream, mayonnaise, lemon juice, horseradish, Worcestershire, dry mustard and Old Bay seasoning and some salt and pepper, until well combined. Add the shredded cheese, green onion and crab, mixing on low (or with a spoon), just until combined. Set aside or spoon into a bowl, cover and refrigerate if making ahead.
• With a serrated knife, cut a round out of the top of your Sourdough bread round, leaving 1 - 1/2 inches around the outside of the round and about 1 1/2 inches deep. Gently pull the slice out of the top of the bread and set aside. Cut slices around the outside of the bread round, slicing down in about 1 inch intervals, slicing about 2/3 of the way down the side. Place bread round into your skillet. *Cut the round that you removed from the top into cubes and toast or serve plain with your finished bowl.
• Spoon your dip into the hollowed out center (it may sit above the top of the bread at this point but that's ok). Once filled, gently pull the slices around the outside outwards a bit. This will allow them to toast, but will also make your hollow a little bigger, so your dip should drop down into the bowl some more.
• Loosely cover top of bread bowl with a piece of aluminum foil and place into preheated oven. Bake for 15 minutes (or more if your dip was cold from the fridge). Remove from oven. Remove and discard aluminum foil. Sprinkle top of dip (and onto the tops of the bread as well), with the additional shredded cheese for topping. Return to the oven and bake a further 10 minutes, or until dip is warm and cheese is golden. *If toasting additional bread cubes, scatter on a baking sheet and place on the rack under the bread bowl for the last few minutes of baking (after the cheese has been added).
• Garnish with additional diced green onion and serve warm in the skillet. **Wrap the hot skillet handle if sering hot from the oven, just so no one is tempted to grab a hold of it!

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 STICK CRACKERS WITH CRAB DIP

Steps:

• For the crab stick crackers: Unroll and pull each crab stick into 1/2- to 1-inch-wide strips. Lay the strips out in a single layer, spacing them apart, between paper towels and firmly press down to remove excess moisture. Set aside.
• For the crab dip: Meanwhile, preheat the oven to 375 degrees F. Spray a 2-quart baking dish with nonstick cooking spray.
• Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Chop crosswise into 1-inch lengths and set aside.
• Combine the cream cheese with the mayonnaise and sour cream in a large bowl and stir until smooth. Stir in the Cheddar, Worcestershire, garlic powder, smoked paprika, sugar, pepper and juice of half a lemon. Set aside 2 tablespoons of the sliced scallion greens for serving, then stir in the remaining scallions and the chopped crab sticks until thoroughly combined. Spread evenly in the prepared baking dish and bake until golden on top and bubbling, about 30 minutes.
• Meanwhile, heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it reaches 350 degrees F.
• Working in three batches, gently toss a third of the crab stick strips with 1 tablespoon of the potato starch in a large bowl until lightly dusted. Drop each strip into the hot oil and fry undisturbed for 1 minute so the starch can firm up. Gently separate the strips from each other using tongs with a slotted spoon or spider. Fry until golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined plate or baking sheet. Let cool completely.
• Garnish the hot crab dip with the reserved scallion greens and let cool for 10 minutes. Cut the remaining lemon half into wedges. Serve the crab stick crackers with the dip and lemon wedges and enjoy.

CRAB DIP WITH SOURDOUGH WEDGES

Steps:

• In a sauce pan bring whipping cream to a simmer Add cream cheese cut into small cubes, finely minced green onions, ground black pepper to the simmering cream, stirring every 2 minutes until the cream cheese cubes are fully melted and incorporated. Add crab meat, bay shrimp and 1 cup of shredded Asiago cheese. Simmer for 5 minutes. Take off heat and set aside. Preheat oven to Broil (High). On a baking pan, fill an oven safe bowl, cast iron or ceramic dish with the crab dip mix. Top crab dip with the remaining shredded Asiago cheese and finely minced green onions. Place the crab dip in a baking pan and place in the top rack of the oven. Bake until cheese is melted and starts to brown. Check on it every other minute so it doesn't burn. While the crab dip is getting ready inside the oven, toast Sourdough Loaf slices (regularly sliced.) Cut the toasted Sourdough Loaf slices into triangles, creating toasted Sourdough Wedges. Carefully take the crab dip out of the oven. Place on a plate and add the toasted Sourdough Wedges. Add a slice of lemon & serve hot.

JOE'S CRAB SHACK CRAB DIP

Steps:

• Mix cream cheese, mayo, sour cream, and butter until smooth.
• Blend in salt and paprika.
• Stir in onion, green pepper, cheese, and crab meat.
• Bake at 350F for 10-15 minutes, until bubbly.

HOT CRAB DIP IN A ROUND LOAF

Steps:

• Mix together and set aside.
• Take round loaf of bread (sour dough) and cut small circle out of top of bread (do not throw it away).
• Cut away the center of the bread to make a hollow space inside (keep insides as well).
• Place crab meat mixture inside bread.
• Put the lid you sliced off back on.
• Bake at 350° for 1 hour and serve hot with remaining bread or extra baguette.
• If extra filling, place in casserole dish and bake beside bread.