Hot Crab Dip Martha Stewart Food

HOT CRAB DIP

Steps:

• Preheat oven to 400 degrees with a rack in the center. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add 1 tablespoon water and simmer for 30 seconds. Stir in the cayenne, Old Bay, and dry mustard until well combined. Pour half-and-half into saucepan and bring to a simmer. Slowly whisk in the cream cheese, a few pieces at a time. When the cream cheese is fully incorporated, whisk in the cheddar cheese, a handful at a time. Stir the mixture for 2 minutes. Remove from heat. Add lemon juice and Worcestershire sauce; stir to combine. Stir in crabmeat and half of the parsley.
• Transfer mixture to an ovenproof baking dish and sprinkle with bread pieces. Dot top of bread pieces with remaining tablespoons butter; sprinkle with paprika. Bake until bread pieces are golden and dip is hot, 18 to 22 minutes. Garnish with remaining 1/4 cup parsley and serve with toast points.

HOT CRAB-AND-OYSTER DIP

Steps:

• Preheat oven to 450 degrees. Butter a 1 1/2-quart baking dish or 10-inch ovenproof skillet. In a large bowl, combine creme fraiche, cheese, horseradish, scallions, garlic, paprika, flour, and oyster liquor. Gently fold in crabmeat; season lightly with salt. Transfer to prepared dish, making 12 small divots in mixture with the back of a spoon. Press an oyster into each.
• Bake until hot, bubbling, and golden, 20 to 25 minutes. Serve hot, with crudites or crackers.

HOT CHEDDAR-CRAB DIP

Steps:

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

HOT CRAB DIP

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, garlic, 1 teaspoon salt, and 1 teaspoon Essence. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Remove from heat and set vegetables aside.
• Place cream cheese, mayonnaise, parsley, scallions, lemon juice, remaining teaspoon salt, and remaining tablespoon Essence in the bowl of a food processor; process until smooth. Transfer mixture to a large bowl; fold in cooked vegetables and crabmeat. Transfer to a 2-quart baking dish.
• In a small bowl, mix together breadcrumbs and melted butter; stir to combine. Spread breadcrumb mixture over crabmeat mixture and bake until hot and bubbly, about 30 minutes.
• Serve with toast points or crackers.

HOT CRAB & ARTICHOKE DIP

Steps:

• Combine softened cream cheese with other ingredients in an ovenproof casserole dish.
• Heat at 350°F for 15 minutes or until hot and bubbly.
• (OR heat in microwave for 2- 3 minutes)
• Remove from oven and stir.

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.