SPICY CRAB DIP
This style of crab dip, often referred to as Maryland crab dip because of its Chesapeake Bay origins, makes for a festive appetizer. Here, it's served hot out of the oven and is extra creamy thanks to the combination of cream cheese and a little mayonnaise. Though crabs are plentiful this time of year - and you can certainly make this with freshly steamed and picked meat if you'd like - canned lump crabmeat makes this dish simple to assemble. Just be careful to leave the clumps of meat as intact as possible when mixing. A sprinkle of cayenne pepper and a generous douse of hot sauce add heat to this flavorful dish.
Provided by Vallery Lomas
Categories snack, dips and spreads, appetizer
Time 45m
Yield 4 to 6 servings (3 cups)
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.
- In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and 1/3 cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.
- Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.
- Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.
COLOSSAL CRAB ASPARAGUS BISQUE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
- For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
STEAMED ARTICHOKE CRAB DIP
Provided by Tyler Florence
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Combine mayonnaise, sour cream, lemon, salt and pepper in a mixing bowl and stir to combine. Add chopped, cooked artichoke hearts and lump crabmeat. Stir well and season with more salt and pepper, if necessary. Pour into an oven proof dish (a large ramekin works well) and bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with Croutons and garnish with parsley sprigs and Parmesan.
- Trim artichokes down to their hearts, working quickly so they don't go too brown (you can rub with lemon juice as you go if you like). Split hearts in half lengthwise and drizzle with a little olive oil and season with some salt and pepper. Place into a microwave-steamer bag and cook for 2 to 3 minutes in your microwave (time may vary depending on your microwave). When done allow to sit in the bag for 1 minute then remove and roughly chop. Set aside to cool.
- Preheat oven to 350 degrees F. Cut baguette on a slight bias and lay out on a sheet tray. Drizzle with olive oil and season lightly with salt and pepper. Bake in the oven for 5 to 7 minutes until golden brown and crispy.
CAJUN CRAB AND ASPARAGUS PIE
This recipe is dedicated to anyone who thinks of pizza only in terms of pepperoni, sausage, and mushrooms. Open the door to the wild, wild world of pizza.
Provided by Guy Fieri
Yield 1 3/4 cup
Number Of Ingredients 23
Steps:
- 1. Place a pizza stone (if using) in a cold oven and preheat the oven to 500 degrees F.
- 2. Bring 1 quart of salted water to a boil in a medium saucepan and fill a large bowl with water and ice. Add the asparagus to the boiling water and cook for 1 to 2 minutes, then immediately drain the asparagus and drop them into the ice water to stop the cooking. Drain again when cool.
- 3. When all the ingredients are ready, roll the dough into a 10.5-inch round. Build the pizza in this order: sauce, crab, mozzarella, asparagus, roasted pepper. Add some freshly cracked pepper.
- 4. Bake the pizza for 12 to 15 minutes, until golden brown.
- 5. Shave the Parmesan onto the pizza, slice it, and serve with a squeeze of fresh lemon and green onion, and half of the lemon zest.
- 1. In a medium skillet over medium-high heat, heat the olive oil. Add the flour and stir constantly for 2 minutes to create a roux. Lower the heat to medium, add the garlic, cayenne, ancho chile, nutmeg, cracked pepper, and paprika and stir for 1 minute. Gradually stir in the cream, whisking constantly until the mixture is thickened, about 10 minutes. Stir in the Parmesan and remove from the heat. Season with salt and pepper to taste.
CRAB AND ASPARAGUS DIP
Make and share this Crab and Asparagus Dip recipe from Food.com.
Provided by Chris from Kansas
Categories Crab
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375. In medium bowl, mix sour cream, cream cheese and asparagus. Add cheese, onions, horseradish, mustard and crabmeat; mix well.
- Spread evenly in ungreased 1-quart baking dish. Sprinkle with almonds.
- Bake 20 to 25 minutes or until thoroughly heated. Serve warm with crackers.
SPICY CRAB DIP
With cayenne pepper and hot sauce (both optional), this delicious dip doubles up on the heat. Chock-full of crabmeat, this appetizer feels special, yet it only takes minutes to prepare. -Carol Forcum, Marion, Illinois
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a food processor, combine the first 8 ingredients. Cover and process until smooth. Transfer to a large microwave-safe bowl. Stir in crab; mix well. , Cover and microwave on high until bubbly, 2-3 minutes. Serve warm with crackers or vegetables.
Nutrition Facts : Calories 82 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CRAB SALAD WITH ASPARAGUS, LEMON AND PARMESAN
Provided by Amanda Hesser
Categories salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large skillet of salted water to a boil. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes. Drain, and rinse under very cold water until cool. Dry on tea towels. Cut in 3-inch lengths.
- In a large serving bowl, combine the asparagus and crab meat. Sprinkle the lemon zest into the bowl. Season with salt and sprinkle with olive oil. Toss very gently to mix. Cover, and chill for a few hours, stirring once or twice. Taste, and adjust salt.
- Meanwhile, juice 1 lemon and reserve. Just before serving, add the juice and toss once more. Spread the cheese shavings over salad, and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams
CRAB AND ASPARAGUS DIP
Number Of Ingredients 9
Steps:
- Preheat oven 375. in medium bowl mix first 3 ingredients, add next 5 ingredients. spread into greased baking dish .Sprinkle w/almonds. Bake 20-25 mins.
ASPARAGUS CRAB QUICHE
I almost always serve this quiche when I have company for lunch because it makes such a pretty presentation, but it's not hard to make. It gets rave reviews from family and friends-almost everyone who tastes it asks for the recipe.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab. , In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche. , Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 397 calories, Fat 24g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
EASY CREAMY CRAB AND ASPARAGUS SOUP
Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.
Provided by gax000
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
- Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
- Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g
BAKED ASPARAGUS DIP
Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese-two of the foods my state produces in abundance. This cheesy asparagus dip fits the bill. -Sandra Baratka, Phillips, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.
Nutrition Facts : Calories 120 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CRAB AND ASPARAGUS TART
A savory tart, its silky custard thickly studded with crab meat to pick up the sweetness of the wines, and asparagus to tame tropical fruit and citrus flavors with vegetal, mineral notes and a hint of bitterness, will make for a lovely lunch or a predinner snack. Come summer, some diced zucchini can replace the asparagus. It also delivers a kick, not in the filling but in the pastry. There's no heat from the subdued alcohol in the bottle. The cayenne in the crust makes up for it.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Whisk flour, 1/2 teaspoon salt and cayenne in a bowl or blend in a food processor. Add 6 tablespoons of butter and cut in or pulse until size of peas. Beat 1 egg with 2 tablespoons ice water, scatter on flour mixture and mix with a fork or pulse until a dough can be gathered together. Add a little more water if needed. Form into a disk and roll on a lightly floured surface, then lay it into a 9-inch straight-sided tart pan.
- Trim edges, line with foil and weight with pastry weights or dry beans. Bake 10 minutes, until it starts to look dry. Remove foil and weights and bake 10 to 15 minutes more, until lightly browned. Remove from oven. Reduce heat to 350 degrees.
- Melt remaining butter in a skillet over medium heat, add shallot and cook 1 minute. Add asparagus and cook about 2 minutes, until they start to soften. Remove from heat. Fold in crab meat, lemon juice and chervil. Season with salt. Spread in pastry.
- Whisk half-and-half and cheese until smooth. Beat in remaining eggs until well blended. Pour over crab and asparagus, place in oven and bake about 40 minutes, until set and lightly browned. Let cool 15 minutes, remove sides of pan and serve at once or cooled to room temperature.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 11 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams
ASPARAGUS AND CRAB CASSEROLE
Steps:
- Preheat the oven to 375°F.
- Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
- Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
- Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.
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