ALLISON'S COLD CRAB DIP
A great appetizer that will sure to be a hit and tradition for parties to come!!
Provided by ALLISON HUNTER
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 15m
Yield 32
Number Of Ingredients 5
Steps:
- In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.
Nutrition Facts : Calories 60.7 calories, Carbohydrate 0.6 g, Cholesterol 24.9 mg, Fat 5 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 80.1 mg, Sugar 0.2 g
COLD CRAB DIP
Makes 12 to 15 servings
Number Of Ingredients 10
Steps:
- In a large bowl, stir together cream cheese and next 8 ingredients until smooth; gently fold in crab. Cover and refrigerate up to 3 days.
DEVILED CRAB
Deviled crab cakes with a white cream and basil sauce.
Provided by Samantha Caster
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Combine crabmeat, Worcestershire sauce, hot pepper sauce, and salt together in a bowl; mix thoroughly. Shape crab mixture into cakes and roll in bread crumbs to coat.
- Heat 4 tablespoons oil in a medium skillet over medium heat. Add crab cakes and saute for 5 minutes. Flip and cook until golden brown, about 5 minutes longer.
- Meanwhile, combine remaining 1 tablespoon oil, butter, and garlic in a 1.5-quart saucepan over medium heat until butter has melted and mixture is hot. Slowly whisk in flour. Cook, stirring constantly, for 5 minutes.
- Slowly add the clam juice to the flour mixture, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes; bring to a simmer. Add cream, parsley, lemon juice, and basil and continue to simmer, without boiling, until thick enough to evenly coat the back of a spoon.
- Serve the sauce over the crab cakes.
Nutrition Facts : Calories 379.6 calories, Carbohydrate 24.3 g, Cholesterol 102.9 mg, Fat 18 g, Fiber 1.1 g, Protein 26.3 g, SaturatedFat 6.3 g, Sodium 674.9 mg, Sugar 1.2 g
COLD CRAB DIP
This cold crab dip is effortless to prepare and loaded with real crab meat. This easy dip is the perfect party appetizer.
Provided by Fox Valley Foodie
Categories Appetizer
Time 5m
Number Of Ingredients 10
Steps:
- Add all ingredients into a bowl and mix to combine.
- Taste for salt and adjust as needed.
- Crab dip can be enjoyed right away, but the flavor is best if allowed to meld in the refrigerator overnight.
Nutrition Facts : Calories 136 kcal, Carbohydrate 1 g, Protein 7 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 41 mg, Sodium 390 mg, ServingSize 1 serving
SHRIMP STUFFED EGGS
A seafood twist on deviled eggs
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 7
Steps:
- Peel and de-vein shrimp. Finely chop and set aside. Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in chopped shrimp, mayonnaise, sour cream, mustard and lemon juice. Add salt and pepper to taste. Fill egg whites evenly with yolk mixture. Garnish with additionally shrimp and dill, if desired. Store covered in refrigerator.
HOT CRAB DIP (PAULA DEEN)
I could almost taste this when I saw Paula Deen whip it up on the Food Network. Serve hot with crackers or toast points.
Provided by SharleneW
Categories Crab
Time 55m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Gently combine all ingredients in a casserole until thoroughly mixed.
- Bake at 325°F for 40 minutes; serve hot.
- (Will set up a bit as it cools).
Nutrition Facts : Calories 443.4, Fat 26.6, SaturatedFat 8.8, Cholesterol 128.2, Sodium 1144.8, Carbohydrate 15.8, Fiber 0.1, Sugar 4.5, Protein 35.2
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