Crab Stick Dippers Food

HOT CRAB DIP

Steps:

• Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately.
• Nutritional analysis per 1/4 cup serving (does not include crackers): Calories 125; Total Fat 8g (Sat Fat 4g, Mono Fat 2g, Poly Fat 0.5g); Protein 11g; Carb 2g; Fiber 0g; Cholesterol 58mg; Sodium 349mg

FRIED CRAB STICKS

Steps:

• Heat vegetable oil to 350 degrees.
• Unwrap crabsticks and line them on foil or a plate.
• Whisk together eggs and milk to create egg wash.
• Dredge crab stick in flour; one at a time. (Coat evevly).
• Then dredge the crabstick in egg wash. (coat evenly).
• Now roll the crabstick in the panko breadcrumbs until completely covered.
• Repeat steps 4 thru 6 for about two or three more crabsticks.
• Deep fry at 350 degrees for about 2 minutes, turning over once. (Do not overcook, as the crab meat will begin to separate into strips.).
• While these are cooking, prepare the remaining crabsticks.
• NOTE: Do not overcrowd or cook all at once. Fry in batches for best results.

CRAB AND CREAM CHEESE DIP

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise, Worcestershire, lemon juice, sherry, crab boil seasoning, salt, and pepper. Fold in the crabmeat and chives. Top with additional chives.

16 BEST WAYS TO USE IMITATION CRAB

Steps:

• Select your favorite side dishes.
• Organize all the required ingredients.
• Prep a delicious seafood feast to remember!

NORMAN'S "STICK & STAY" CRAB DIP

Steps:

• Put the crab meat in a medium bowl, add the mayonnaise and sour cream and mix together. Fold the tomatoes, artichoke hearts and scallions into the mixture. Add salt and pepper.
• For a cold dip: Refrigerate the mixture until chilled, about 30 minutes. Serve with your choice of bread or crackers.
• For a warm dip (our favorite): Preheat the oven to 325 degrees F. Transfer the mixture to a baking dish and top with the Parmesan. Bake until the cheese is melted, 10 to 15 minutes. Serve with your choice of bread or crackers.

CRAB, LIME & CHILLI TOASTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
• Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

CRAB STOCK

Steps:

• 1. Place the crab bodies, shells, and tomalley (and optional shrimp shells or lobster carcasses) in a 6- to 8-quart stockpot and cover with the water. Bring to a boil, skimming the white foam from the surface of the stock. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.) Reduce the heat so the stock cooks at a fast, steady simmer.
• 2. Add the onion, celery, tomatoes, garlic, bay leaves, peppercorns, and thyme, and let the stock simmer and cook down for about 1 hour. The liquid should just cover the crab shells as the stock cooks; if it doesn't, just add a little water.
• 3. Season the stock lightly with salt. Taste for a rich flavor; if it seems light, simmer for about 20 minutes longer.
• 4. Strain the stock through a fine-mesh strainer. If you are not going to be using it within the hour, chill it as quickly as possible. Cover the broth after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.