Crab Dill Dip Recipes

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CRAB DILL DIP



Crab Dill Dip image

Nice addition to any gathering. The dill adds a great taste to this dip. It usually vanishes quite fast!

Provided by jonesies

Categories     Crab

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb crabmeat (imitation is ok, but not as tasty)
8 ounces cream cheese, softened
1/4 cup mayonnaise
2 teaspoons lemon juice
3 tablespoons fresh dill, minced
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
parsley (to garnish)

Steps:

  • Mix together all ingredients except the crab meat until well blended.
  • Add crab meat after mixture is fairly smooth and consistent.
  • If using imitation crab meat, you will have to cut the meat into fairly small pieces before adding to mixture.
  • Serve with crackers.

Nutrition Facts : Calories 176.1, Fat 12.7, SaturatedFat 6.6, Cholesterol 56.9, Sodium 610.1, Carbohydrate 2.8, Sugar 0.6, Protein 12.6

CRAB DIP



Crab Dip image

This easy Crab Dip recipe is meant to impress, made with fresh lump crab meat in a creamy dip that can be served hot or cold.

Provided by Lauren Allen

Categories     Appetizer

Time 35m

Number Of Ingredients 16

8 ounce package cream cheese (, room temperature)
1/4 cup mayonnaise
1/4 cup sour cream
2 cloves garlic (, minced)
¼ cup chopped green onion
1 1/2 teaspoons Old Bay seasoning
1/4 teaspoon salt*
1 teaspoons Worcestershire sauce
½ of a lemon (, juiced)
1 cup freshly shredded cheddar cheese (, divided)
½ teaspoon hot sauce (, or more, to taste)
1 pound fresh jumbo lump crab meat
sourdough bread
crackers
tortilla chips
chopped cold veggies

Steps:

  • Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
  • Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
  • Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
  • Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
  • Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.

Nutrition Facts : Calories 304 kcal, Carbohydrate 5 g, Protein 22 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 95 mg, Sodium 1156 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CRAB DIP



Crab Dip image

I got this recipe from my now deceased Grandma and it is the best crab dip I've ever had and is a great appetizer for any meal! A little note, I chop the crab, celery, and green onions in an electric chopper and they are the perfect consistency!

Provided by Mandy likes to cook

Categories     Crab

Time 20m

Yield 2 1/2 Cups, 4-6 serving(s)

Number Of Ingredients 6

8 ounces imitation crabmeat
1 (8 ounce) package cream cheese (at room temp)
1/2 cup mayonnaise
1/4 cup celery, finely chopped
1/4 cup green onion
2 tablespoons lemon juice

Steps:

  • Blend cream cheese, mayo, and lemon juice.
  • Mince crab in chopper.
  • Add crab, onions and celery to creme cheese mixture.
  • Mix well and serve with crackers.

Nutrition Facts : Calories 367.3, Fat 29.6, SaturatedFat 12.5, Cholesterol 81.4, Sodium 873.4, Carbohydrate 19, Fiber 0.6, Sugar 7.7, Protein 8.1

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