Crab Dip Recipe Paula Deen Recipe Fo Recipe Cards Recipe For Stuffed

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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.

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

CRAB CAKES



Crab Cakes image

[DRAFT]

Provided by Food Network

Time 45m

Yield 10 servings

Number Of Ingredients 11

1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper
1 dash Worcestershire sauce
1 red bell pepper, finely chopped
2 green onions (scallions), white and green parts, finely chopped
2 large egg yolks
2 pounds jumbo lump crabmeat
6 cups fresh breadcrumbs
Vegetable oil, for frying

Steps:

  • Mix together the mayonnaise, mustard, seafood seasoning, cayenne, Worcestershire sauce, bell peppers, green onions and egg yolks. Gently stir in the crabmeat. Put the breadcrumbs on a cookie sheet. Mold the crab cake with one hand and pat the cake with bread crumbs using the other hand. Form into 10 crab cakes, 3 inches wide and 1/2-inch thick. Each cake will need 3/4 cup bread crumbs. Heat 4 cups of oil in a 12-inch skillet over medium-high heat. Add a single layer of crab cakes and fry in the oil, turning 3 of 4 times until crispy on outside, about 5 minutes on each side. Drain on paper towels. Repeat with the remaining crab cakes. Serve hot.

CRAB AND CREAM CHEESE DIP



Crab and Cream Cheese Dip image

Provided by Food Network

Categories     appetizer

Time 5m

Yield 3 cups

Number Of Ingredients 8

1 pound crabmeat, any kind, picked free of shell
8 ounces cream cheese, in large dice
1 teaspoon hot sauce, or to taste
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish, or to taste
2 tablespoons Creole mustard or other coarse mustard
1 bunch green onions, thinly sliced
Kosher salt and freshly ground pepper, to taste

Steps:

  • Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper. Puree, running the processor for about 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds. Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated. Adjust seasoning. Fold in the remaining onions and crabmeat and serve as a dip. Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.

THE LADY AND SON'S CRAB-STUFFED SHRIMP (PAULA DEEN)



The Lady and Son's Crab-Stuffed Shrimp (Paula Deen) image

I am a Paula Deen Fanatic. She is probably the only chef on Food Network I would fall down and worship at her feet. I got the Christmas mag., "Celebrates" and Savannah Country Cooking (this one is SIGNED BY PAULA AND MICHAEL!) for Christmas. I'm posting the recipes here that are in these cookbooks that are not already posted (the ones I want to try, anyway) because if I were to get something on these cookbooks or they got messed up in anyway, I'd have to commit suicide. So...enjoy right along with me!

Provided by Redneck Epicurean

Categories     Crab

Time 1h

Yield 5 serving(s)

Number Of Ingredients 23

1 tablespoon butter
3 green onions, finely chopped
1/2 cup green bell pepper, finely chopped
1/4 teaspoon garlic powder
1/4 cup whipping cream
1 tablespoon Dijon mustard
1 dash cayenne pepper
1/2 cup saltine crumbs
1/4 cup mayonnaise
1 egg
2 tablespoons fresh parsley, minced
1/2 lemon, juice of
1 lb crabmeat, picked for shells
20 large shrimp, peeled but leave the tails on (extra large or jumbo shrimp)
12 slices bacon, halved crosswise
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon minced garlic
3 tablespoons minced yellow onions
1/4 cup white wine
2 cups whipping cream
1 chicken bouillon cubes, crushed or 1 teaspoon chicken bouillon granule
3 tablespoons basil pesto (homemade or store-bought)

Steps:

  • FOR THE SHRIMP:.
  • Preheat the oven to 350°F.
  • Melt the butter in a large skillet over medium heat and sauté the green onions, green pepper, and garlic powder until the pepper is limp. Place in a mixing bowl and add the cream, mustard, and cayenne pepper. Mix well.
  • Add the cracker crumbs, mayonnaise, egg, parsley, and lemon juice. Mix well. Gently fold in the crabmeat.
  • Split the shrimp down the bottom center to the tail, being careful not to cut through the back. Stuff each shrimp with a small mound of the crabmeat mixture. Wrap the shrimp in bacon and secure with a toothpick. Place the shrimp on a baking sheet and cook in the top third of the oven for 15-20 minutes, until the bacon is cooked through. Turn the oven to broil and broil for 4 minutes to crisp the bacon.
  • WHILE THE SHRIMP COOKS: BASIL CREAM SAUCE.
  • Heat the butter and olive oil in a skillet over medium heat. Add the garlic and onion and cook until light brown, about 3 minutes. Add the wine and reduce the sauce by half. Add the cream and bouillon and reduce by half again. Add the pesto, bring to a simmer, and heat until slightly thickened, about 2-3 minutes.
  • To serve, arrange 4 shrimp on a plate and drizzle with Basil Sauce.

Nutrition Facts : Calories 924.2, Fat 80.6, SaturatedFat 38.8, Cholesterol 328.5, Sodium 1709.7, Carbohydrate 16.3, Fiber 2.1, Sugar 2.4, Protein 32.9

BEST HOT CRAB DIP



Best Hot Crab Dip image

Very easy to make and absolutely wonderful! I am from Maryland and this is truly the best crab dip around. I have been making it for years.

Provided by JOELLEFLYNN

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 40m

Yield 18

Number Of Ingredients 15

2 cups crabmeat
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 cup buttermilk
1 cup mayonnaise
1 cup shredded Monterey Jack cheese
1 cup white Cheddar cheese
½ cup capers, drained
2 (8 ounce) cans artichoke hearts, drained and chopped
2 tablespoons minced garlic
½ teaspoon ground black pepper, or to taste
½ teaspoon dried dill, or to taste
¼ cup grated Parmesan cheese
½ teaspoon Old Bay Seasoning TM, or to taste
1 (8 ounce) round loaf sourdough bread

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
  • In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
  • Bake in preheated oven until top is crusty, about 15 to 20 minutes.
  • Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 12.4 g, Cholesterol 51 mg, Fat 21.6 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 640.5 mg, Sugar 1.2 g

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