Hot Crab Dip I Food

HOT CRAB DIP I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, milk, mayonnaise, horseradish, crab meat and Old Bay Seasoning ™. Mix until creamy. Spread mixture into an 8x12 inch baking dish, and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
• Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping.
• Remove mixture from oven and spoon into hollowed bread. Cover the top with the shredded cheese and more seasoning. Place the bread bowl on a medium baking sheet, and bake in the preheated oven 45 minutes, or until the cheese is melted. Serve hot with bread pieces on the side.

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

INSANELY DELICIOUS HOT CRAB DIP

Steps:

• Preheat your oven to 350 degrees. In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper. Stir together until combined and fold in lump crab meat.
• Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly. Serve with a slice baguette or tortilla chips.

HOT CRAB DIP

Steps:

• Combine milk and salsa.
• Transfer to a slow cooker/crock pot coated with nonstick cooking spray.
• Stir in cream cheese, crab, onions, and chilies.
• Cover and cook on low for 3 to 4 hours, stirring every 30 minutes.
• Serve with assorted breads, crackers, etc.
• Keep warm while serving.

HOT CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
• Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

HOT CRAB DIP

Steps:

• Mix together sour cream, lemon juice, onion, Worcestershire, dry mustard, garlic powder, and cream cheese.
• I use a hand mixer to get it blended really well.
• Fold in cheddar cheese and crabmeat.
• Spoon mixture into casserole dish and sprinkle with paprika or Old Bay Seasoning.
• Bake at 325°F for 30 minutes, or until heated through.
• Serve with tortilla chips, crackers, toast points, or my Maryland family's favorite-- Bugles!

HOT CRAB DIP IN BREAD BOWL

Steps:

• Heat oven to 350 degrees F.
• Mix until creamy: cream cheese, milk, mayonnaise, horseradish, crab meat and Old Bay. Bake in an 8X12 pan at 350 for 35-40 minutes.
• Cut out top of bread loaf. Scoop inside of loaf and tear to make dipping pieces.
• Fill hollowed loaf with cooked mixture and top with shredded cheese, then sprinkle additional desired amount of Old Bay over cheese. Bake filled bread bowl for 45 minutes or until cheese is melted.
• Serve hot with bread pieces.

HOT CRAB DIP

Steps:

• Preheat the oven to 350°F.
• Place all the ingredients except the crab in a medium bowl and blend together with a spatula. Stir in the crab. Turn the dip into a 1-quart casserole and bake, uncovered, for 30 minutes, or until heated through.

HOT CRAB DIP

Steps:

• Preheat the oven to 400°F. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in the flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in the milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in the cayenne and mustard. Gradually whisk in the cheese until melted.
• Remove from heat. Stir in the lemon juice, zest, and Worcestershire. Stir in the crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.
• Melt the remaining 2 tablespoons butter; stir into the bread pieces. Season with salt and pepper. Arrange the bread mixture over the crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.

LEE'S HOT CRAB DIP

Steps:

• Remove cartilage from crab meat.
• In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, and garlic salt until smooth.
• Add enough milk to make mixture creamy.
• Stir in 2 tablespoons of the grated cheese.
• Fold crab meat into cream cheese mixture.
• Pour into greased 1-quart casserole.
• Top with remaining cheese and paprika.
• Bake at 325 degrees Fahrenheit until mixture is bubbly and browned on top, about 30 minutes.

HOT CRAB DIP APPETIZER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until the sauce is bubbly. Serve with crackers, potato chips or tortilla chips. You can also use fresh crabmeat in place of the canned crabmeat.

CHEESY HOT CRAB DIP

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine cream cheese, 1/2 cup Parmesan cheese, hot sauce, seafood seasoning, garlic powder, and black pepper in a bowl; stir to combine.
• Drain crab; pick out and discard any shells. Add crab to cream cheese mixture, along with bell peppers and onion; mix thoroughly. Transfer into a baking dish and sprinkle with remaining Parmesan.
• Bake in the preheated oven until bubbly, about 20 minutes. Turn on the broiler and broil until the top is a nice golden brown color, about 5 minutes.

BEST HOT CRAB DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
• In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
• Bake in preheated oven until top is crusty, about 15 to 20 minutes.
• Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

TANGY HOT CRAB DIP

Steps:

• Preheat oven to 375°F. Combine all ingredients.
• Spoon into 9-inch pie plate lightly sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly. Serve with assorted crackers and cut-up fresh vegetables.

HOT CRAB DIP IN A ROUND LOAF

Steps:

• Mix together and set aside.
• Take round loaf of bread (sour dough) and cut small circle out of top of bread (do not throw it away).
• Cut away the center of the bread to make a hollow space inside (keep insides as well).
• Place crab meat mixture inside bread.
• Put the lid you sliced off back on.
• Bake at 350° for 1 hour and serve hot with remaining bread or extra baguette.
• If extra filling, place in casserole dish and bake beside bread.