Cheesy Crab Cracker Topper Recipes

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

CHEESY-CRAB CRACKER TOPPER

Steps:

• Mix all ingredients except crackers; cover.
• Refrigerate at least 1 hour.
• Spoon about 1 tsp. crabmeat mixture onto each cracker just before serving.

CHEESY CRAB APPETIZER

Steps:

• Mix together the first 5 ingredients.
• Slice muffins in half horizontal.
• Spread each muffin half with the cheeze/crab mixture.
• Place under broiler and brown (WATCH CAREFULLY SO IT DOESN'T BURN).
• Cut each muffin half into quarters when cool enough to handle.
• (I keep a bag of these in the freezer for when unexpected guests show up. Just broil as instructed above, place on a cookie sheet to freeze, then transfer to freezer bags. When guests arrive, place in microwave to heat up and then serve).

CRAB-EGG CRACKER SPREAD

Steps:

• In a large bowl, combine the first seven ingredients. Stir in the crab and eggs. Cover and refrigerate for at least 2 hours. Serve with crackers.

BAKED CRAB DIP WITH OLD BAY AND RITZ CRACKERS

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.

CHEESY HOT CRAB DIP

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine cream cheese, 1/2 cup Parmesan cheese, hot sauce, seafood seasoning, garlic powder, and black pepper in a bowl; stir to combine.
• Drain crab; pick out and discard any shells. Add crab to cream cheese mixture, along with bell peppers and onion; mix thoroughly. Transfer into a baking dish and sprinkle with remaining Parmesan.
• Bake in the preheated oven until bubbly, about 20 minutes. Turn on the broiler and broil until the top is a nice golden brown color, about 5 minutes.

CRAB AND CREAM CHEESE DIP

Steps:

• In a bowl, combine cream cheese and mayonnaise. Stir in the green onion, pimiento, Worcestershire sauce and horseradish; mix well. Stir in crab. Place in a 1-cup serving bowl; sprinkle with pecans. Refrigerate for at least 2 hours. Serve with crackers.

CRAB AND BLUE CHEESE STEAK TOPPER

Steps:

• Heat saute pan to med-high. Add garlic and onions and cook for approx 1 minute.
• Add crabmeat and cook for approx another minute (until heated through).
• Add the Boursin cheese and melt slowly. Once melted, add the half and half and simmer on med-low until liquid is reduced to a creamy sauce (2-4 minutes).
• Add the parmesan cheese and bleu cheese. It will thicken nicely.
• Season with pepper as you like.
• Pour over steaks and serve.
• It is also wonderful on asparagus.

CHEESY CRACKERS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Combine milk, cornstarch, and seasoning in a saucepan over medium heat. Whisk constantly and bring to a simmer. Simmer for about 1 minute, then remove from the heat.
• Add Cheddar cheese and mix until smooth. Sift flour into the mixture a bit at a time and mix until you have a dough ball you can roll out.
• Roll out the dough on a sheet of parchment paper until as thin as you can. Cut dough into strips with a pizza cutter, and then into squares. Slide crackers and parchment paper onto a cookie sheet.
• Bake in the preheated oven until crispy, 20 to 30 minutes. Remove from the oven and allow to cool before serving.