Creole Crab Dip Food

HOT CREOLE CRAB DIP

Hot Creole Crab Dip image

This is an original. Its best served on toasted or baked french or sourdough bread. It was a HUGE hit at our dinner party!

Provided by WonderMima

Categories Crab

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups real crab or 1 1/2 cups imitation crabmeat
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon horseradish
1 teaspoon red pepper flakes
5 green onions, chopped
1 tablespoon creole seasoning or 1 tablespoon cajun seasoning

Steps:

Combine all ingredients and bake at 350 degrees for 20 minutes.
Serve with hot Crusty Rustic bread or crackers.
Enjoy!

CRAB AND CREAM CHEESE DIP

Crab and Cream Cheese Dip image

Provided by Food Network

Categories appetizer

Time 5m

Yield 3 cups

Number Of Ingredients 8

Ingredients

1 pound crabmeat, any kind, picked free of shell
8 ounces cream cheese, in large dice
1 teaspoon hot sauce, or to taste
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish, or to taste
2 tablespoons Creole mustard or other coarse mustard
1 bunch green onions, thinly sliced
Kosher salt and freshly ground pepper, to taste

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.

CREOLE CRAB DIP

Creole Crab Dip image

Provided by Maggie Ruggiero

Categories Condiment/Spread Food Processor Shellfish Appetizer Christmas Cocktail Party Fourth of July Quick & Easy Oscars Mayonnaise Seafood Crab Shower Chive Christmas Eve Engagement Party Party Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes about 2 1/4 cups

Number Of Ingredients 8

Ingredients

2 garlic cloves
1 cup sliced bottled roasted red peppers
1 1/2 teaspoons red wine vinegar
1/4 to 1/2 teaspoon cayenne
1/2 cup mayonnaise
1 pound crabmeat, picked over
1 1/2 tablespoons finely chopped chives
Accompaniment: crackers or crudités

Steps:

With motor running, drop garlic into a food processor and chop.
Stop motor and add roasted red peppers, vinegar, cayenne to taste, and 1/2 teaspoon salt to food processor and purée until smooth. Add mayonnaise and process until combined.
Transfer roasted red pepper mixture to a heavy medium pot and heat over low heat. Gently stir in crabmeat and cook until just heated through, then stir in chives.

CRAB DIP

Crab Dip image

Make and share this Crab Dip recipe from Food.com.

Provided by bunkie68

Categories Crab

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

8 ounces cream cheese
1 can crabmeat
1 can small shrimp, deveined
1/2 cup mayonnaise
liquid smoke
tony chachere creole seasoning
lemon juice
garlic powder

Steps:

Mix all ingredients together.
Refrigerate for several hours.
Serve with crackers.

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