CRAB DIP
Hot crab dip served in a bread bowl. Perfect for parties!
Provided by Laurie O'Grady
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.
- Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
- Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.
Nutrition Facts : Calories 198.5 calories, Carbohydrate 15.3 g, Cholesterol 41.8 mg, Fat 11.5 g, Fiber 0.8 g, Protein 8.4 g, SaturatedFat 5.1 g, Sodium 318 mg, Sugar 0.5 g
CRAB AU GRATIN SPREAD
For a warm and winning appetizer, Suzanne Zick of Maiden, North Carolina serves this special cracker spread. It's rich tasting and easy to whip up with convenient canned crab.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 2 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 185mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CRAB AND SHRIMP AU GRATIN DIP
I love this served as a dip with toasted bread rounds or as my mother's generation would say "toast points". Or, serve for lunch, brunch, or dinner with a simple green salad and hot French bread. Cheesy, warm and a bit spicy! Serve with a sparkling wine for a really good time.
Provided by Penny Stettinius
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the cream in a heavy saucepan.
- Add the herbs, salt and pepper, green onions, and parsley.
- Stir and simmer until thickened, about 8 minutes.
- Stir in the shrimp and cook until just turning pink, about 4 minutes.
- Remove from the heat and stir in half the cheese until that melts then add the crabmeat very carefully.
- Pour into an oven proof dish and top with the remaining cheese and pop under the broiler until the cheese bubbles and turns golden.
- Serve!
Nutrition Facts : Calories 606.5, Fat 34.7, SaturatedFat 21, Cholesterol 372.6, Sodium 1614.1, Carbohydrate 8.9, Fiber 1.2, Sugar 1.2, Protein 63
CRAB DIP GRATIN
This is a very rich crab dip which goes over well at cocktail parties. I like to serve it with a nice mild cracker, such as a Bremner Wafer, but it also goes well with small garlic toast rounds, or toast points if you want to go old school. I use either Noilly Prat or Dolin vermouth for the vermouth in this recipe. If you don't want to use vermouth you could just use a dry white wine instead. Do not use the "whipped" or "soft" type of cream cheese which comes in tubs. You need the real cream cheese which comes in a brick for this recipe. Also, please use best quality parmesan here, not the stuff in the green shaker can. This recipe can be doubled or even tripled.
Provided by xtine
Categories Crab
Time 50m
Yield 1 quart
Number Of Ingredients 14
Steps:
- Preheat the oven to 350º.
- Feel through the crab meat to make sure there aren't any remaining bits of shell still attached.
- Melt the butter in a 2 quart, heavy-bottomed pan. Add the shallots, cayenne and pepper and sauté over medium heat for 5 minutes. Add the garlic and sauté until fragrant - only about 30 seconds.
- Pour the dry vermouth and the lemon juice into the pan, and raise the heat to medium-high, stirring and scraping the bottom of the pan to deglaze it. Cook, uncovered, over medium-high heat for 5 minutes.
- Lower the heat to medium-low. Cut the cream cheese into large chunks (about 2 tablespoons each), and stir them into the pan, stirring well to make sure the cheese melts and is well combined with the other ingredients.
- Once all the cream cheese is melted, add the Gruyere and Parmesan cheeses. Stir well until they are melted and combined with the rest of the ingredients.
- Stir in the crab meat, half and half, and Tabasco, mixing to combine the ingredients well.
- Taste the dip - the cheeses add a fair amount of salt, so I don't usually add any more. But if you like you could add some salt at this point.
- Bake at 350º for 30 minutes. Garnish with chives and serve with crackers or toast rounds.
Nutrition Facts : Calories 3556.6, Fat 283.9, SaturatedFat 165.3, Cholesterol 1058.6, Sodium 6440.2, Carbohydrate 47.7, Fiber 0.7, Sugar 18.4, Protein 166.6
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