Curried Crab Asparagus Cheesy Tofu Dip Food

CURRIED CRAB DIP

Steps:

• In a bowl, combine the crabmeat, mayonnaise, curry powder, Worcestershire sauce, lemon juice, salt and 2 tbsp scallions. Stir gently to combine.
• Transfer dip to a bowl and arrange on a platter surrounded by apple slices, crackers and tomatoes. Top with 1 tbsp scallions. Serve immediately or chill, covered, until read to serve.

CURRY CRAB

Steps:

• To prep the crabs, check out our Scallion Ginger Cantonese Crab recipe for very detailed instructions. They should be as fresh as possible! After the crabs are prepared, pat them dry and dredge them with flour. Set aside.
• In most restaurants, crabs are almost always deep fried first, so they are cooked quickly and the juices get sealed in. But since we're doing this at home, we don't have to get out the deep fryer. The way to do it is to sear the crabs on all sides to get the same effect. Heat the wok over high heat and add 3 tablespoons of oil. Sear the crabs, paying special attention to the open dredged areas in order to seal in the juices. Turn the heat to medium and fry until they've turned red-orange. This process should take about 5 minutes and the crab should be about 80% done. Set them aside.
• There should be a tablespoon or more oil left in the wok and if not, add more until you have at least 1 ½ tablespoons. Add the ginger. Caramelize for 1-2 minutes on low heat, and then add the garlic, shallots, and the white portions of the scallion. Cook until softened.
• Turn heat to medium high and add the curry, turmeric, salt, sugar, water and wine, and stir until mixed well. Toss in the crab until coated and cover the wok. Cook for about 1 minute and stir and toss the crab until the liquid is reduced. Garnish with the green portion of the scallions and serve!

CURRIED CRAB

Steps:

• In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
• In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
• Yield: about 1 cup

HOT CURRIED CRAB DIP

Steps:

• Combine all ingredients in a small saucepan.
• Heat over medium low heat, stirring, until hot and bubbling.
• Transfer to a small serving bowl.
• Serve with a variety of dippers.

CURRIED YOGURT DIP

Steps:

• GARNISH: finely chopped almonds or walnuts, optional.
• In a bowl, combine ingredients, stirring well.
• Spoon into serving bowl.
• If possible allow to set for 30 minutes at room temperature before serving.
• Garnish.
• Serve with fresh vegetables or pita crisps.

CRACKARONI (MACARONI AND CHEESE)

Steps:

• Cook and drain macaroni slightly al dente. Place in greased 2 qt casserole dish.
• Melt butter over medium heat. Add flour for a light roux.
• Stirring constantly, gradually add the milk, cooking until thickened.
• Add pepper, salt and sugar, mixing thoroughly.
• Add Velveeta cubes and stir until melted.
• Add sour cream and cottage cheese, stirring until well combined.
• Pour over macaroni and mix well. It will look "cheesy" but will soak into the macaroni during cooking.
• Spread cheddar cheese over the top.
• Sprinkle with paprika.
• Bake at 350 for 45-50 minutes.

MARTINI CRAB

Steps:

• Mix the mayonnaises, curry powder, cayenne powder, ginger powder, lemon juice and water until completely blended and smooth.
• Mix the carrots, green onions, tomato and crab until well blended.
• Mix the dressing with the crab mixture until well combined.
• Spoon into martini glasses and chill for 20 minutes.

AWESOME CHEESY HOT CRAB DIP

Steps:

• Blend cream cheese and mayo until creamy.
• Add lemon juice, Tabasco, and scallions; mix.
• Add old bay, salt, pepper and crab meat; mix.
• Put in baking dish and top with parmesan cheese.
• Bake at 350 degrees for 30 to 40 minutes, until cheese starts to brown.
• Can be refrigerated up to 24 hours before cooking.

ASPARAGUS CRAB DIP

Steps:

• Combine sour cream, cream cheese and asparagus. Add Parmesan cheese, onions, horseradish, mustard and crabmeat.
• Spread in ungreased 1 quart baking dish.
• Bake 375° 20-25 mins till thoroughly heated
• Serve warm with crackers and cut up fresh vegetables.

CAN'T STOP EATING DIP

Steps:

• Combine all ingredients and heat on stove or in microwave until cheese is melted and ingredients are well blended.
• Serve with corn chips.

BEST EVER NACHO CHEESE DIP

Steps:

• In a microwave safe bowl mix sour cream and chili together,.
• then cut up and add both cheeses to the mixture.
• Place in Microwave on high for about 15 min.
• ,stirring every 5 minute until all cheese is completely melted.
• This is best servered warm with white corn tortilla chips.

AVOCADO AND TOFU DIP

Steps:

• Process the avocado and tofu in a blender or food processor.
• Add the apple cider vinegar, yoghurt, garlic and kelp to the avocado and tofu mixture.
• Blend until well combined.
• Transfer the mixture to a medium-sized bowl and fold in the sliced spring onions and finely chopped tomato.
• Place the mixture in a serving bowl.
• If not serving immediately, drizzle 1 teaspoon of extra-virgin olive oil over the dip to prevent discolouring, unless of course you are using a variety of avocado (such as Shepard in Australia) that does not discolour.
• Add the avocado slices for garnish, if using, and serve.

CRAB ARTICHOKE DIP

Steps:

• Directions:.
• Preheat oven to 350*.
• Melt butter. Stir in onion, garlic and parsley.
• Cook till onion is tender.
• Add cream cheese and keep on low heat until creamy.
• Add other ingredients, except crab, and mix well.
• Pour into large oven proof serving dish and fold in crab meat.
• Bake until bubbly and hot.

CURRIED CRAB SOUP FROM SAVANNAH

Steps:

• Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
• When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
• Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.

CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB

Steps:

• Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
• When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
• Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
• Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
• Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
• Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
• Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.

CURRIED CRAB ASPARAGUS CHEESY TOFU DIP

Steps:

• Saute onion and diced garlic.
• When colored, add 1/8 tsp curry powder.
• Saute to incorporate.
• Add asparagus, crab meat, and 1/8 tsp more curry.
• Saute to mix.
• Dump into a mixing bowl and let cool a bit.
• Meanwhile, preheat oven to 350*F.
• Blend tofu and 1/4 tsp curry until creamy and mixed.
• Add to veggie mixture and mix.
• Add mozzarella cheese and mix.
• Spread evenly in a small baking dish.
• Sprinkle with cayenne, parm (if using), and breadcrumbs (if using).
• Bake, uncovered, for 20 minutes.
• Serve with pita chips, veggies, or as a bread spread.