Creamy Crab With Artichoke Dippers Food

CRAB AND ARTICHOKE DIP

Steps:

• Mix all ingredients together in a large bowl.
• Once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly.
• Serve with pita wedges or French bread or crudites.

CREAMED CRAB WITH ARTICHOKES

Steps:

• Melt butter, stir in flour, and cook for 5 minutes on medium heat. Add onions and parsley and cook 2 to 3 minutes. Gradually stir in cream and heat well. Add wine, salt and peppers. Blend well and simmer stirring constantly. Remove from heat. When mixture is luke warm, add lemon juice.
• Place meat in bottom of 18 X 28-inch baking dish. Spoon a third of the sauce over top. Layer artichokes over sauce, then cover with third of sauce. Add mushrooms, and top with remaining sauce. Bake in 350°F oven 30 to 40 minutes.

CREAMY CRAB & ARTICHOKE DIP

Steps:

• Pre-heat oven to 375°F.
• In a bowl, blend cream cheese & mayonnaise until smooth. Stir in remaining ingredients & place into a glass pie plate.
• Bake, uncovered for 15-18 min., until heated through & lightly browned.
• Serve with "Keebler Town House" crackers.

OH SO GOOD HOT AND CREAMY LOW FAT CRAB AND ARTICHOKE DIET DIP

Steps:

• Preheat oven to 350' degrees F.
• Coat baking tray with cooking spray.
• Cut top from bread, set top aside.
• Carefully cut out inside loaf in one piece leaving a 1" shell.
• Cut the removed bread into cubes, put on prepared tray and bake at 350' degrees F for 10 minutes until browned.
• Cream together the cream cheese, skim milk, lemon juice, wine, Worcestershire sauce, cayenne pepper, garlic salt and tabasco sauce until smooth.
• Stir in crab, artichokes and onion.
• Fill bread shell with mixture, replace top, wrap tightly with aluminum foil.
• Place on ungreased baking sheet, bake at 350' degrees F for 1 hour and 15 minutes or until the dip is hot.
• Serve with toasted bread cubes and choice of crackers.

ARTICHOKE & JALAPENO CRAB DIP

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in the artichokes, crab and peppers. Spread into a greased 9-in. pie plate., Bake at 350° until heated through, 25-30 minutes. Serve warm with tortilla chips.

BUTTERY CRAB AND ARTICHOKE DIP

Steps:

• Preheat oven to 400 degrees F.
• Add all ingredients in a large mixing bowl and fold carefully. Use the water from the canned artichokes along with the boiling water.
• Place in a 9 x 12 baking dish that has been sprayed with olive oil.
• Bake until bubbling and golden brown.
• Serve with baguettes or crackers.

BAKED CRAB AND ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
• Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
• Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
• Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
• Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

CREAMY CRAB AND ARTICHOKE DIP

Steps:

• Chop artichoke hearts. Set aside.
• In medium bowl stir together cream cheese and mayonnaise. Stir in artichoke hearts, Parmesan cheese and onions. Fold in imitation crabmeat.
• Spoon into 9-inch pie plate or two 2-cup casseroles**. Bake, uncovered, at 375 degrees F about 25 minutes or until heated through. Garnish as desired. Serve with crackers.

HOT ARTICHOKE AND CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs.
• Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

CRAB & ARTICHOKE DIP

Steps:

• Cream the softened cream cheese and add the mayonnaise and sour cream.
• Mix until smooth.
• Add the remaining ingredients and mix until well blended.
• May be divided into 2 casseroles or makes one big one.
• Bake in 350 oven for about 20 minutes, until bubbly and starting to turn brown on top.
• Serve with tortilla chips and enjoy.

HOT CRAB & ARTICHOKE DIP

Steps:

• In a large skillet, saute leek in oil until tender. Add the artichokes, crab, cream cheese, lemon juice, salt, pepper and cayenne; heat until cream cheese is melted. Remove from the heat; stir in 3/4 cup Gruyere cheese, sour cream and 1/3 cup Asiago cheese., Transfer to a greased 9-in. pie plate; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Serve with bread.

HOT ARTICHOKE CRAB DIP

Steps:

• Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
• (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
• Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
• Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
• Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
• Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.

SIMPLY FABULOUS ARTICHOKE AND CRAB DIP

Steps:

• Preheat oven to 375 degrees F.
• Drain the cans of artichoke hearts well. Using paper towels, squeeze as much liquid as possible out of the artichoke hearts, then coarsely chop and set aside.
• Mix together sour cream, cream cheese, and mayonnaise until smooth. Fold in artichoke hearts, 1 1/2 cups cheddar cheese, 1 1/2 cups Monterey jack cheese, all of the asiago cheese, crabmeat, 3/4 cup of the green onion, salt, and pepper.
• Spread mixture evenly into a 2 quart casserole dish or baking pan. Sprinkle remaining 1/2 cup cheddar cheese and 1/2 cup Monterey jack cheese evenly over the top. Bake in a 375 degree F oven for 30-40 minutes, or until bubbly. Remove from oven, and garnish with remaining green onion.
• Serve hot.
• (This dip is great with tortilla chips, baguette slices, crackers or raw vegetables.).