Paula Deens Hot Crab Dip Food

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PAULA DEEN'S HOT CRAB DIP



Paula Deen's Hot Crab Dip image

From Nov 09 issue of Good Housekeeping, featuring Paula Deen. There are other recipes for her crab dips on here, but this one is very quick and simple, with ingredients that I typically have on hand. I used nuefchatel cheese, and fat free Miracle Whip for a low-fat alternative, and the flavor didn't suffer at all.

Provided by Lightly Toasted

Categories     Crab

Time 30m

Yield 2-3 cups, 8-10 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese
8 ounces crabmeat
1/3 cup mayonnaise (or Miracle Whip)
2 tablespoons finely chopped onions
1 tablespoon milk
1/4 teaspoon garlic salt
1 1/2 teaspoons prepared white horseradish

Steps:

  • Mix all ingredients thoroughly together in a medium oven-proof dish.
  • Bake at 350 degrees for 25 minutes, or until browned around the edges.
  • Alternatively, microwave for 3 minutes (for those of us who are less patient!).

HOT CRAB DIP (PAULA DEEN)



Hot Crab Dip (Paula Deen) image

I could almost taste this when I saw Paula Deen whip it up on the Food Network. Serve hot with crackers or toast points.

Provided by SharleneW

Categories     Crab

Time 55m

Yield 4 cups

Number Of Ingredients 11

1 lb lump crabmeat, free of shells
1 cup grated monterey jack pepper cheese
3/4 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup green onion, minced (optional)
2 garlic cloves, minced
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice or 2 tablespoons fresh lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon dry mustard
salt and pepper

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).

Nutrition Facts : Calories 443.4, Fat 26.6, SaturatedFat 8.8, Cholesterol 128.2, Sodium 1144.8, Carbohydrate 15.8, Fiber 0.1, Sugar 4.5, Protein 35.2

LINDA'S DELICIOUS HOT CRAB DIP



Linda's Delicious Hot Crab Dip image

One of my mother-in-law's friends brought this delicious dip to a party and I had to have the recipe. Please only use full fat ingredients in this and real crabmeat. If you are lucky enough to have some fresh cooked crab meat, then you may certainly use that in place of canned-just don't use the "fake crab" as a substitute as it just won't taste the same. The size of the can is the same as a regular tuna fish can-I will update the exact size next time I make this. Note:The leftover dip is also great as a sandwich spread on a lightly toasted bagel with lettuce & tomato.

Provided by HeatherFeather

Categories     Crab

Time 35m

Yield 15 serving(s)

Number Of Ingredients 4

1 -1 1/2 cup sour cream (full fat)
1 -1 1/2 cup Hellman's mayonnaise (full fat)
1/2 cup parmesan cheese, grated (green can kind is fine)
1 can real crabmeat (do NOT use fake crab)

Steps:

  • Preheat oven to 350 degrees F.
  • Drain off any crab juices and flake the crab meat in a bowl-the crab meat should be broken up into fine pieces.
  • Add sour cream,mayo, and cheese to the crab and mix together well.
  • Pour into an ovenproof round deep baking dish (approx 1 quart size), lid off, and bake until bubbly and very lightly browned on top, approximately 30 minutes.
  • Serve warm with potato chips.

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