Creamy Thai Crab Meat Dip Food

WARM CRAB PARMESAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic.
• Bake uncovered in the preheated oven until bubbly and lightly browned, about 45 minutes.

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 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 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.

HOT CRABMEAT DIP

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix the cream cheese, milk, onion, horseradish, salt, pepper and crabmeat. Spread the mixture into a pie pan or shallow baking dish. Sprinkle almonds over the crabmeat mixture
• Bake in the preheated oven 45 minutes, or until bubbly and lightly browned.

THAI CRAB BITES WITH SPICY CURRY DIP

Steps:

• Mix crab meat with lemongrass, chilies, cilantro, and egg yolk, mixing well.
• Mix the half and half with cornstarch and heat, stirring, until thickened, and mix into crab meat mixture.
• Shape the crab into about 20 meatballs, squeezing to get out excess liquid and retain the best shape; place on plate and refrigerate 1/2 hour to firm up (you can do this up to 12 hours in advance).
• To make the dip, heat the sesame oil in a saucepan, add the green onion, then the curry paste; stir fry for a minute or so before adding the coconut milk.
• Bring the sauce to a boil and simmer for 20 minutes or until it reduces about 1/2 and gets fairly thick.
• Stir in the soy sauce, then set aside to cool.
• Heat deep-fryer to 350 degrees and cook crab bites in batches, about 3-4 minutes or until nicely browned, then drain on paper toweling.
• Serve warm with the curry dip.
• The crab bites can be made in advance, and reheated in the oven at 400 degrees F for 10 minutes.

CREAMY CRAB DIP

Steps:

• Preheat oven to 375 degrees.
• Lightly coat a square baking dish with non-stick spray.
• Mix all ingredients, with exception of extra chopped green onion, and chopped red bell papper, in a large bowl. Spread mixture in baking dish.
• Bake for 20 minutes, or until bubbly and lightly golden brown on top.
• Remove from oven and garnish with chopped red bell pepper and chopped green onion.
• Serve warm with crostini or bagel chips.