Creamy Crab Dip Food

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!

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

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.

CREAMY THAI CRAB MEAT DIP

Steps:

• Mix the Trident Coconut Cream, spring onion and Trident Red Curry Paste in a small saucepan and boil until well reduced and thick.
• Add the crabmeat and Trident Stir-Fry Fish Sauce and stir. Cook for 30 seconds.
• Stir in 1 beaten egg and cook gently for 20 seconds. Then set aside to cool.
• Spoon into a bowl and serve with Trident Rice Crackers.

CREAMY ARTICHOKE SPINACH & CRAB DIP

Steps:

• Preheat oven to 375 degrees.
• Heat the olive oil in a large skillet over medium heat. Add the onions and cook until they begin to soften. Add the garlic and cook 1 minute longer. Stir in the spinach and artichoke hearts. Add the cream cheese, sour cream and mayonnaise, cooking and stirring until blended well.
• Turn the heat down to low. Add the shredded cheese and stir until just melted. Stir in the hot sauce, Worcestershire sauce and lemon juice. Gently stir in the crab. Taste the dip and season with salt and pepper, to taste.
• Pour the mixture into an 8 x 8 baking dish. Sprinkle Parmesan cheese over all. Bake for 25 to 30 minutes, or until the top begins to brown.
• Allow the dip to cool for 5 minutes. Top with tomato, if desired.
• Enjoy!

CREAMY CRAB DIP

Steps:

• In a large heavy saucepan over low heat, combine the first nine ingredients. Cook and stir until cream cheese is melted and mixture is heated through. Stir in crab and 2 tablespoons parsley; heat through. , Transfer to a serving bowl; sprinkle with almonds, paprika and remaining parsley. Serve warm with crackers. Refrigerate leftovers.

HOT CREAMY CRAB DIP

Steps:

• Preheat oven to 350 F degrees.
• In a mixing bowl using an electric mixer, beat cream cheese and mayonnaise until smooth.
• Stir in crabmeat, minced onion, lemon juice and Tabasco sauce.
• Spoon mixture into a small oven-proof dish that has been sprayed with a good vegetable oil.
• Bake in preheated 350 F oven for 20 minutes or until sauce is bubbly.
• Serve with crackers of your choice, potato chips, tortilla or taco chips.
• NOTE: For those who prefer a spicier dip, add addtional Tabasco sauce, also 2 teaspoons of Worcestershire sauce.
• You may consider adding about 4 Gherkin pickles chopped small.

CREAMY CHEESY CRAB DIP

Steps:

• Preheat the oven to 350 degrees.
• Mix all the ingredients together and add to a baking dish, cooking for 45-55 minutes.

CREAMY SPINACH AND CRAB MEAT DIP

Steps:

• Mix powdered soup mix with sour cream and mayonnaise and refrigerate until soup mix softens (this can be done overnight if you like).
• Stir in well the rest of the ingredients.
• Take a large round unsliced bread loaf and cut a big circle from the top. Hollow the cavity out by pressing down on the bread. Make little cuts around the edges of the loaf near the rim of the circle.
• Fill the loaf with the dip. The cuts allow people to tear bread off easily to dip. I usually chop up the bread 'lid' as well as it always gets dipped in and eaten.

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.

CREAMY SUMMER CRAB DIP

Steps:

• Beat together the cream cheese, mayonnaise, sour cream, and lemon juice in a large bowl until smooth. Stir in the green onions and crabmeat. Chill for 30 minutes before serving.

CREAMY CLAM AND CRAB DIP

Steps:

• In a saucepan over low heat combine all ingredients. Stir occasionally for about 30 min until warmed thoroughly. Serve with sliced veggies for an interesting dip.

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.

CREAMY CRAB DIP

Steps:

• Preheat oven to 350° F. In a medium bowl mix cream cheese mayo OLD BAY and ground mustard until well blended. Add crabmeat and toss gently.Spread in a 9-inch pie plate. Sprinkle with cheddar cheese and additional OLD BAY.Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.