Patouts Hot Crab Dip Food

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.

CRAB DIP

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, mix together the cream cheese, mayonnaise, sour cream and heavy cream until smooth. Stir in the Asiago, lemon juice, hot sauce, salt, pepper, seafood seasoning and 1/2 cup of the Cheddar until well combined. Fold in the crab meat. Transfer to a 1-quart baking dish and sprinkle with the remaining Cheddar.
• Bake until browned and bubbling, 30 to 35 minutes. Serve with crackers, bread or tortilla chips!

HOT ARTICHOKE CRAB DIP

Steps:

• Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
• (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
• Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don't cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
• Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1-2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
• Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
• Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.

PATOUT'S HOT CRAB DIP

Steps:

• Melt the butter in a medium saucepan over medium heat.
• Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted.
• Stir in the cream and bring to a simmer.
• Stir in the cream and bring to a simmer.
• Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick.
• Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more.
• Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast.

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

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 CREOLE CRAB DIP

Steps:

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

HOT CRAB DIP (PAULA DEEN)

Steps:

• Gently combine all ingredients in a casserole until thoroughly mixed.
• Bake at 325°F for 40 minutes; serve hot.
• (Will set up a bit as it cools).

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 WITH ALMONDS

Steps:

• Mix together all ingredients (except Almonds) with fork.
• Place in an uncovered casserole dish and bake at 350 until bubbly, 20 to 30 minutes.
• Sliced Almonds may be sprinkled on top before baking.
• Serve with crackers.

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!