Clarences Crab Dip Recipes

CRAB DIP WITH GARLIC SALTINES AND ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor add the cream cheese, mayonnaise, and Dijon and blend until smooth. Then add the lemon juice and olive oil, if desired, and season with salt and freshly ground black pepper. Process until well combined, scraping down the sides with a rubber spatula as you go. Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in the refrigerator.
• For the crackers:
• Meanwhile, prepare the saltines. Make a garlic butter by combining the minced garlic with parsley and melted butter. Lay out a flat layer of saltines on a lined baking tray and use a pastry brush to baste the saltines with garlic butter. Bake in the oven for about 5 to 7 minutes until golden.
• Split each tomato lengthwise and toss in a mixing bowl with balsamic vinegar. Toss the cherry tomatoes on a second baking tray and drizzle a little olive oil, if desired, over the top. Season with salt and pepper and bake in oven for 7 to 8 minutes.
• To serve, arrange the 3 components so they can be assembled by each individual. Spoon the crab mixture into a bowl, stack the saltines in a pile next to it and serve the roasted tomatoes in a coffee cup. Take a saltine, spoon a little crab dip on top and garnish with a piece of tomato.

FANTASTIC CRAB DIP

Steps:

• In a medium bowl, mix cream cheese until soft and smooth. Blend in lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic, onions, and crab meat. Store, covered, in refrigerator until ready to use.
• To serve warm, heat in microwave for 3 to 4 minutes.

STEAMED ARTICHOKE CRAB DIP

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.

CRAB RANGOON DIP

Steps:

• Combine all ingredients, reserving half the crab meat and some sauce. Spoon onto Original or Sesame Pretzel Crisps® and garnish with more sauce and crab.

CRAB DIP

Steps:

• Mix all ingredients together.
• Refrigerate for several hours.
• Serve with crackers.

CLASSIC HOT CRAB DIP FOR A CROWD RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Melt the butter in a medium pan over medium-low heat. Add the onion, garlic, and salt. Cook for 12-15 minutes, until the onions are caramelized. Remove from heat and transfer to a small bowl to cool completely.
• Using a fine-mesh strainer, drain crab meat over a bowl.
• In a medium bowl, combine the cream cheese, sour cream, mayonnaise, Worcestershire, hot sauce, Old Bay, and lemon juice. Using an electric mixer, beat together until well combined. With a flexible spatula, fold in the onion mixture, ¾ cup (75 grams) cheddar cheese, and the crab meat.
• Transfer the dip to a 1-quart baking dish. Top evenly with the remaining cheddar cheese.
• Bake for 20-25 minutes, until the mixture is just beginning to bubble around the edges and the cheese is melted.
• Heat the broiler to low. Broil dip for 3 minutes, until the whole surface is bubbling and browned. Remove the dip from the oven. Let cool for at least 15 minutes, until set.
• Garnish the dip with Old Bay and chives. Serve with carrot sticks, celery sticks, crackers, and crostini.
• Enjoy!

CLARENCE'S CRAB DIP

Steps:

• Chop onions in blender or processor.
• Be careful of adding liquid to the dip and making it runny.
• Chop crab into small (but identifiable) pieces.
• Combine the cream cheese and sour cream in blender/processor.
• Add the spices and blend well.
• Add onions and crab and mix well. (Mix by hand to avoid chopping the crab into smaller pieces).
• Store in refrigerator for several hours.
• If dip is too runny, add some dehydrated onions to absorb the excess liquid.
• Serve on crackers, chips or vegetables.