Crab And Asparagus Dip Recipes

WARM ASPARAGUS-CRAB SPREAD

Steps:

• In a large skillet, saute the red pepper, onions and jalapenos in oil until tender. Add the asparagus, crab, mayonnaise and cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with cashews. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.

BAKED ASPARAGUS DIP

Steps:

• In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.

CRAB & ASPARAGUS PAPPARDELLE

Steps:

• Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
• Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.

EASY CREAMY CRAB AND ASPARAGUS SOUP

Steps:

• Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
• Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
• Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.

ASPARAGUS WITH GARLIC DIP

Steps:

• Trim 3 bunches asparagus; peel the bottoms. Boil until tender, 4 to 5 minutes; drain and cool. Peel the cloves from 4 heads garlic and cook in 1/2 cup olive oil over low heat until soft, 30 minutes. Drain, reserving the oil. Puree the garlic with 2 tablespoons lemon juice, 1 teaspoon mayonnaise, 1 1/2 teaspoons sugar, 1 teaspoon dijon mustard and 1/4 cup water. Blend in 1/4 cup of the garlic oil. Season with salt, pepper and chopped chives; serve with the asparagus.

CAJUN CRAB AND ASPARAGUS PIE

Steps:

• 1. Place a pizza stone (if using) in a cold oven and preheat the oven to 500 degrees F.
• 2. Bring 1 quart of salted water to a boil in a medium saucepan and fill a large bowl with water and ice. Add the asparagus to the boiling water and cook for 1 to 2 minutes, then immediately drain the asparagus and drop them into the ice water to stop the cooking. Drain again when cool.
• 3. When all the ingredients are ready, roll the dough into a 10.5-inch round. Build the pizza in this order: sauce, crab, mozzarella, asparagus, roasted pepper. Add some freshly cracked pepper.
• 4. Bake the pizza for 12 to 15 minutes, until golden brown.
• 5. Shave the Parmesan onto the pizza, slice it, and serve with a squeeze of fresh lemon and green onion, and half of the lemon zest.
• 1. In a medium skillet over medium-high heat, heat the olive oil. Add the flour and stir constantly for 2 minutes to create a roux. Lower the heat to medium, add the garlic, cayenne, ancho chile, nutmeg, cracked pepper, and paprika and stir for 1 minute. Gradually stir in the cream, whisking constantly until the mixture is thickened, about 10 minutes. Stir in the Parmesan and remove from the heat. Season with salt and pepper to taste.

CRAB SALAD WITH ASPARAGUS, LEMON AND PARMESAN

Steps:

• Bring a large skillet of salted water to a boil. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes. Drain, and rinse under very cold water until cool. Dry on tea towels. Cut in 3-inch lengths.
• In a large serving bowl, combine the asparagus and crab meat. Sprinkle the lemon zest into the bowl. Season with salt and sprinkle with olive oil. Toss very gently to mix. Cover, and chill for a few hours, stirring once or twice. Taste, and adjust salt.
• Meanwhile, juice 1 lemon and reserve. Just before serving, add the juice and toss once more. Spread the cheese shavings over salad, and serve.

ASPARAGUS & CRAB SALAD

Steps:

• Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
• For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.

CRAB AND ASPARAGUS TART

Steps:

• Heat oven to 400 degrees. Whisk flour, 1/2 teaspoon salt and cayenne in a bowl or blend in a food processor. Add 6 tablespoons of butter and cut in or pulse until size of peas. Beat 1 egg with 2 tablespoons ice water, scatter on flour mixture and mix with a fork or pulse until a dough can be gathered together. Add a little more water if needed. Form into a disk and roll on a lightly floured surface, then lay it into a 9-inch straight-sided tart pan.
• Trim edges, line with foil and weight with pastry weights or dry beans. Bake 10 minutes, until it starts to look dry. Remove foil and weights and bake 10 to 15 minutes more, until lightly browned. Remove from oven. Reduce heat to 350 degrees.
• Melt remaining butter in a skillet over medium heat, add shallot and cook 1 minute. Add asparagus and cook about 2 minutes, until they start to soften. Remove from heat. Fold in crab meat, lemon juice and chervil. Season with salt. Spread in pastry.
• Whisk half-and-half and cheese until smooth. Beat in remaining eggs until well blended. Pour over crab and asparagus, place in oven and bake about 40 minutes, until set and lightly browned. Let cool 15 minutes, remove sides of pan and serve at once or cooled to room temperature.

CRAB AND ASPARAGUS DIP

Steps:

• Heat oven to 375. In medium bowl, mix sour cream, cream cheese and asparagus. Add cheese, onions, horseradish, mustard and crabmeat; mix well.
• Spread evenly into an ungreased 1 quart baking dish. Sprinkle with almonds.
• Bake 20 - 25 minutes, or until thoroughly heated. Serve warm with crackers or veg.

CRAB AND ASPARAGUS DIP

Steps:

• Heat oven to 375. In a bowl, combined first 3 ingredients. Then add next 5. Spread evenly in a greased 1 quart baking dish. Sprinkle with almonds. Bake at 375 for 20-25 mins. or until thoroughly heated up. Serve warm with assorted crackers and cut up vegetables. Makes 2 3/4 cups.