Hot Creole Crab Dip Food

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

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.

HOT CREOLE CRAB DIP

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

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.

HOT CRAB AND CORN DIP

Steps:

• Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.
• Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.
• Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.
• Serve with butter crackers or sliced baguette.

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:

• 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.

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.

HOT CREOLE SHRIMP DIP

Steps:

• In a Dutch oven, melt butter over medium heat. Add green onions and green pepper; cook and stir until tender, 3-4 minutes. Add shrimp, pimientos, garlic and Creole seasoning. Cook and stir until heated through. , Stir in cream cheese until melted; sprinkle with parsley. Serve with baguette slices or crackers.

WARM CRAB DIP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mash the cream cheese with a fork. Blend in the mayonnaise, Worcestershire sauce, lemon juice and green onion.
• Rinse the crab meat and remove any pieces of shell. Flake the crab meat and mix it into the cream cheese mixture.
• Bake 15 to 20 minutes in the preheated oven. Serve warm.

HOT CREAMY CRAB DIP

Steps:

• Preheat oven to 350 F degrees.
• In a mixing bowl using an electric mixer, beat cream cheese and mayonnaise until smooth.
• Stir in crabmeat, minced onion, lemon juice and Tabasco sauce.
• Spoon mixture into a small oven-proof dish that has been sprayed with a good vegetable oil.
• Bake in preheated 350 F oven for 20 minutes or until sauce is bubbly.
• Serve with crackers of your choice, potato chips, tortilla or taco chips.
• NOTE: For those who prefer a spicier dip, add addtional Tabasco sauce, also 2 teaspoons of Worcestershire sauce.
• You may consider adding about 4 Gherkin pickles chopped small.

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.