Crabby Horseradish Dip 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.

EASY CRAB AND HORSERADISH DIP

Steps:

• In a medium bowl, mix the crabmeat, cream cheese, horseradish and Worcestershire sauce.
• Microwave on high 2 to 3 minutes, until warm and bubbly. Stir well and serve.

COLD CRAB DIP RECIPE

Steps:

• Prepare and chop all ingredients.
• Using hand mixer, mix together cream cheese, sour cream, lemon juice, lemon zest, horseradish, garlic, salt and pepper until creamy and free of lumps.
• Stir in celery, bell pepper and parsley. Gently fold in crab meat.

CRABBY HORSERADISH DIP

Steps:

• In a medium microwave safe bowl, blend crabmeat, cream cheese, horseradish, Worcestershire sauce, chili sauce and lemon juice.
• Microwave the mixture on high 3 to 5 minutes, or until hot and bubbly.

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:

• Combine all ingredients and chill. Serve with crackers.

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 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.