Baked Crab Dip Recipes

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CRAB DIP



Crab Dip image

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

11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
⅛ teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf round, crusty Italian bread
Calories198.5 calories
Carbohydrate15.3 g
Cholesterol41.8 mg
Fat11.5 g
Fiber0.8 g
Protein8.4 g
SaturatedFat5.1 g
Sodium318 mg
Sugar0.5 g

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.

BAKED CRAB DIP



Baked Crab Dip image

We enjoyed this exquisite crab dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even fill the bread bowl early in the day and chill it until serving. Just remove it from the refrigerator 30 minutes before baking. -Marie Shelley, Exeter, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 5 cups.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
2 cups sour cream
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
2 cups shredded cheddar cheese
4 green onions, thinly sliced
2 round loaves (1 pound each) unsliced sourdough or Italian bread
Additional sliced green onions, optional
Assorted fresh vegetables, crackers and/or toasted bread cubes
Calories 100 calories
Fat6g fat (4g saturated fat)
Cholesterol24mg cholesterol
Sodium140mg sodium
Carbohydrate7g carbohydrate (1g sugars
Fiber0 fiber)
Protein4g protein.

Steps:

  • In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. , Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.

BAKED CRAB DIP



Baked Crab Dip image

Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zest–panko topping, this dip will be a party favorite-easy to put together, quick to bake, and quick to disappear, too.

Provided by Diane Morgan

Categories     Cheese     Dairy     Shellfish     Bake     Cocktail Party     Super Bowl     Condiment     Mayonnaise     Cream Cheese     Seafood     Crab     Tailgating     Party

Yield Makes about 2 cups (480 ml)

Number Of Ingredients 12

6 oz/170 g fresh crabmeat, well drained
1/2 cup/75 g diced red pepper/capsicum
1/2 cup/25 g finely chopped fresh flat-leaf parsley
3 tbsp snipped fresh chives
1/2 cup/120 ml reduced-fat mayonnaise
4 oz/115 g whipped cream cheese
1 1/2 tbsp fresh lemon juice
1/2 tsp hot sauce, such as Tabasco
1/4 cup/20 g panko (Japanese bread crumbs)
1/2 tsp grated lemon zest
Skinny Dippers:
1 Crostini, Baked Pita Chips, Baked Wonton Crisps, baked potato chips

Steps:

  • 1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-qt/1-L shallow baking dish. In a small bowl, combine the panko and lemon zest.
  • 2. Position a rack in the upper third of the oven and preheat the oven to 425°F/220°C/gas 7. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.

BAKED CRAB, BRIE, AND ARTICHOKE DIP



Baked Crab, Brie, and Artichoke Dip image

Categories     Condiment/Spread     Cheese     Dairy     Herb     Shellfish     Vegetable     Bake     Cocktail Party     New Year's Eve     Brie     Crab     Artichoke     Leek     Spinach     Engagement Party     Party     Potluck     Gourmet

Yield Serves 6-8 as an hors d'oeuvre or a first course

Number Of Ingredients 16

1 medium leek
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Accompaniment: toasted thin baguette slices

Steps:

  • Preheat oven to 425° F. and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
  • Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
  • In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
  • Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15-20 minutes, or until golden.
  • Serve dip hot with toasts.

HOT SPINACH AND CRAB DIP



Hot Spinach and Crab Dip image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1 small onion, finely chopped
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
8 ounces cream cheese
1 teaspoon Worcestershire
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne
1 pound frozen chopped spinach, thawed and squeezed very dry
8 ounces lump crabmeat, picked through for bits of shell
1/2 cup shredded Monterey Jack
3 tablespoons grated Parmesan
2 tablespoons panko breadcrumbs
Crackers, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper.
  • Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes.
  • Serve hot with crackers.

BAKED CRAB DIP



Baked Crab Dip image

This crab dip is packed full of sweet lumps of crab and lots of fresh vegetables. The bread crumbs and veggies don't overpower the dish and let the crab meat shine. You can serve this at a very casual get-together or a more formal dinner. It was very good with the Ritz crackers but would make a delicious side too. It's very rich...

Provided by Michelle Hickey

Categories     Seafood Appetizers

Time 1h5m

Number Of Ingredients 9

1 1/2 stick butter
2 c celery - chopped
2 lb lump crab meat
2 c white onion - chopped
2 c bell pepper - chopped
1 can(s) cream of mushroom soup
2 c seasoned bread crumbs
1 bunch green onions - chopped
1/4 c fresh parsely - chopped

Steps:

  • 1. Saute onions, celery, and bell pepper in butter.
  • 2. Add cream of mushroom soup.
  • 3. Then add crab meat (after making sure that there are no bits of shell in the meat).
  • 4. Add just enough bread crumbs for the thickness you prefer.
  • 5. Add green onions and parsley.
  • 6. Pour into 9x13 baking dish.
  • 7. Bake 35 minutes at 350 until the top is lightly browned.
  • 8. *Hint - I serve this with Ritz crackers. I have also served this as a rich crab dressing (side dish). It is fantastic both ways.

BAKED CRAB AND ARTICHOKE DIP



Baked Crab and Artichoke Dip image

This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h

Yield 12

Number Of Ingredients 16

2 (8 ounce) packages cream cheese, softened
1 pound lump crabmeat, drained
1 (14 ounce) can artichoke bottoms, drained and chopped
6 ounces shredded white Cheddar cheese
½ cup finely diced red bell pepper
⅓ cup chopped green onions
½ cup sour cream
¼ cup mayonnaise
3 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons chopped fresh tarragon
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or more to taste
salt and freshly ground black pepper to taste
1 round loaf sourdough bread
2 tablespoons shredded white Cheddar cheese
Calories414.5 calories
Carbohydrate27.5 g
Cholesterol92.1 mg
Fat25 g
Fiber2.3 g
Protein20.9 g
SaturatedFat13.5 g
Sodium754.4 mg
Sugar1.6 g

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  • Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
  • Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
  • Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
  • Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

BAKED CRAB DIP WITH OLD BAY AND RITZ CRACKERS



Baked Crab Dip With Old Bay and Ritz Crackers image

This crab dip is inspired by a recipe called "ritzy dip" from the "Three Rivers Cookbook," a Pittsburgh community cookbook published in 1973, in which canned crab is mixed with cream cheese, topped with Ritz crackers and baked. Fresh lump crab meat is the star in this updated version, with lemon juice, scallions and plenty of Old Bay seasoning to spice things up. This recipe doubles easily for larger groups, and the whole thing can be assembled and refrigerated up to a day in advance before being baked.

Provided by Lidey Heuck

Categories     dips and spreads, seafood, appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

Unsalted butter, for greasing the baking dish
8 ounces fresh lump or jumbo lump crab meat
4 ounces cream cheese, softened
1/2 cup grated Parmesan
3 tablespoons mayonnaise
1/2 teaspoon fresh lemon zest plus 2 tablespoons lemon juice
1 scallion, trimmed and minced, plus more for serving
3/4 teaspoon Old Bay seasoning, plus more for serving
1/2 teaspoon kosher salt
1/4 cup crushed Ritz crackers (from about 7 crackers), plus more whole crackers for serving
Sliced English cucumbers and other crackers, for serving

Steps:

  • Heat the oven to 375 degrees and grease a shallow, 2-cup capacity baking dish or ovenproof skillet with butter.
  • In a medium mixing bowl, combine the crab meat, cream cheese, 1/4 cup Parmesan, mayonnaise, lemon zest and juice, scallion, Old Bay and salt; mix with a fork until thoroughly combined. Scrape the mixture into the prepared baking dish and smooth into an even layer.
  • In a small bowl, combine the remaining 1/4 cup Parmesan and the crushed Ritz crackers; sprinkle the mixture evenly over the dip.
  • Bake for about 25 minutes, or until bubbling and golden brown on top. Dust lightly with Old Bay, sprinkle with a few minced scallions, and serve hot with sliced cucumbers and crackers.

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