Cold Crab Dip Recipe Paula Deen Recipes Recipes Recipe For Zucchini

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COLD CRAB DIP



Cold Crab Dip image

Makes 12 to 15 servings

Number Of Ingredients 10

2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
3 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1 tablespoon prepared horseradish
4 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound fresh lump crabmeat, picked free of shells

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.

COLD CRAB DIP



Cold Crab Dip image

This is a simple and easy dish - if you don't have access to fresh crab you can always use canned or if you would rather not use crab you substitute shrimp either way it's an awesome way to start a party..enjoy

Provided by Ravenseyes

Categories     Spreads

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

8 ounces Philadelphia Cream Cheese, softened
1/4 cup lemon juice
12 ounces crabmeat
3/4 green onion (cups finely chopped)
1/2 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon paprika (smokey variety)
1/2 teaspoon salt
1 teaspoon onion powder
1/4 teaspoon pepper (freshly ground)

Steps:

  • Combine cream cheese and lemon juice in mixer. Add mayonnaise and blend well.(when adding the mayo do so by hand).
  • Add green onion, Worcestershire sauce, pepper, salt, paprika onion powder and crab meat. Mix well.
  • Serve with crackers or chips.

Nutrition Facts : Calories 195.9, Fat 14.9, SaturatedFat 6.2, Cholesterol 52.9, Sodium 717.8, Carbohydrate 6.2, Fiber 0.2, Sugar 2.3, Protein 9.7

HOT CRAB DIP (PAULA DEEN)



Hot Crab Dip (Paula Deen) image

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

1 lb lump crabmeat, free of shells
1 cup grated monterey jack pepper cheese
3/4 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup green onion, minced (optional)
2 garlic cloves, minced
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice or 2 tablespoons fresh lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon dry mustard
salt and pepper

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

PAULA DEEN'S FAUX CRAB CAKES



Paula Deen's Faux Crab Cakes image

Make and share this Paula Deen's Faux Crab Cakes recipe from Food.com.

Provided by Cookin Kelly

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

vegetable oil, for frying
2 (6 ounce) cans tuna fish
1 egg, beaten
2 tablespoons diced green onions
1/4 cup mayonnaise
1/2 cup breadcrumbs
lemon juice (optional)

Steps:

  • Heat 1-inch of oil in a large skillet over medium heat.
  • While oil is heating, combine tuna, beaten egg, green onions, mayonnaise, 1/4 cup bread crumbs, and lemon juice, to taste, if desired.
  • Form into patties and dust with additional bread crumbs.
  • When oil is hot, fry patties until golden brown, about 2 minutes on each side. Remove from oil and drain on paper towels before serving.

PAULA DEEN'S BOILED CRABS IN GARLIC BUTTER



Paula Deen's Boiled Crabs in Garlic Butter image

I got this from FoodTV. I get my crabs, live from the Asian market. Serve with tons of napkins as this is a messy dish but totally delicious.

Provided by riffraff

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

6 live blue crabs
2 tablespoons Old Bay Seasoning
2 tablespoons salt
1 cup butter
1/2 cup chopped fresh garlic
1 cup chopped fresh parsley leaves

Steps:

  • In a large pot drop crabs into boiling water, making sure water covers the crabs.
  • Add Old Bay and salt to boiling water and crabs.
  • Cook until crabs are red, approximately 10 minutes.
  • Let crabs cool to the touch.
  • Remove the lungs (they can be found by lifting the back shell up, they look like"fingers").
  • Leave any roe in there and also leave the claws attached.
  • Crack crabs down the middle, making 2 pieces of each crab.
  • In a deep skillet, melt the butter and add garlic and parsley (I always add a little Tony Cacheres or cayenne too).
  • Place the crabs in the butter mixture, coating them and then place on a platter.
  • Pour remaining butter from skillet onto the crabs before serving.
  • Serve with bread to sop up the extra butter on the platter.

Nutrition Facts : Calories 310, Fat 31.1, SaturatedFat 19.5, Cholesterol 97.7, Sodium 2612.5, Carbohydrate 4.4, Fiber 0.6, Sugar 0.2, Protein 5.1

BOBBY DEEN'S MEXICAN CRAB DIP



Bobby Deen's Mexican Crab Dip image

Make and share this Bobby Deen's Mexican Crab Dip recipe from Food.com.

Provided by KathyP53

Categories     Crab

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
2 tablespoons seeded and chopped jalapeno peppers
1/2 cup light beer
2 cups heavy whipping cream
1 (8 ounce) package cream cheese
1 (8 ounce) package processed cheese (Velveeta)
1 lb lump crabmeat, drained and picked for shells
1/4 cup fresh lime juice
1/4 cup minced green onion
1/4 cup minced fresh cilantro leaves
1 teaspoon chili powder
1 teaspoon salt
1 pinch freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin

Steps:

  • In a 4 quart saucepan, heat olive oil over medium heat. Add the onion, jalapeno pepper, and garlic and cook, stirring frequently, for 3 minutes. Stir in the beer and cook until the liquid is reduced by half. Stir in the cream, cream cheese, and processed cheese, whisking until melted and smooth.
  • Stir in crab meat, lime juice, green onion, cilantro, and chili powder and simmer for 15 minutes. Add the salt, pepper, cayenne pepper, and cumin. Transfer the dip to a serving bowl and garnish with sliced jalapeno peppers, if desired. Serve hot with tortilla chips.

Nutrition Facts : Calories 978.2, Fat 82.9, SaturatedFat 49.4, Cholesterol 348.1, Sodium 2145.2, Carbohydrate 15.3, Fiber 0.9, Sugar 6, Protein 43.9

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