DEVILED CRAB DIP
Because blue crabs are so plentiful in Maryland, we're always looking for new ways to enjoy them. This recipe is easy, elegant and delicious!
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 2 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the mayonnaise, celery, green pepper, onion, lemon juice, mustard, Worcestershire sauce, salt, lemon-pepper and pepper sauce. Stir in crab. Cover and refrigerate for at least 1 hour. Serve with vegetables or crackers.
Nutrition Facts : Calories 230 calories, Fat 22g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 324mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
DEVILED DIP
Steps:
- Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.
- See all 50 Game-Day Dips
DEVILED CRABS
Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells-they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.
Provided by Kardea Brown
Categories appetizer
Time 1h10m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
- Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.
CRABBY DIP
Here's a great little appetizer to put together for your next social gathering. It's from Gooseberry Patch Country Quick & Easy 2. Chill time is cook time.
Provided by mer5901
Categories Very Low Carbs
Time 4h5m
Yield 1 dip, 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend first 5 ingredients and spread onto a serving platter.
- Sprinkle with crabmeat.
- Top with cocktail sauce; cover.
- Chill for at least 4 hours.
- Serve with crackers.
- Serves 6 to 8.
Nutrition Facts : Calories 172.6, Fat 15.3, SaturatedFat 9.6, Cholesterol 56.8, Sodium 363.7, Carbohydrate 2, Sugar 0.5, Protein 7.2
NONTRADITIONAL CRAB DIP
Hot Jalapeno Crab cheese spread. Serve hot with crackers or sliced French bread. For a more Mexican taste, replace lemon juice with lime juice and serve with tortilla chips. A hit at all of my parties. Can make dip a day ahead then bake the day of. Super Easy!
Provided by KrystleHanes
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the cream cheese, imitation crab, green onion, garlic, lemon juice, jalapeno and 1 cup shredded cheese. Transfer to an oven safe serving dish, or nice pie plate. Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake for 25 to 30 minutes in the preheated oven, until the edges are boiling and cheese has melted in the center.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 3.2 g, Cholesterol 43 mg, Fat 13 g, Fiber 0.1 g, Protein 5.8 g, SaturatedFat 8.2 g, Sodium 257.6 mg, Sugar 1 g
CRABBY DEVIL DIP
Make and share this Crabby Devil Dip recipe from Food.com.
Provided by Pinay0618
Categories Crab
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, combine cream cheese, onion, Worcestershire sauce, horseradish, crab meat and hot sauce. Spread the mixture in an 8-inch glass pie pan. Cover the cream cheese mixture with cocktail sauce. Refrigerate until ready to serve.
Nutrition Facts : Calories 787.2, Fat 67.8, SaturatedFat 38.2, Cholesterol 254.1, Sodium 1737.6, Carbohydrate 14.6, Fiber 0.5, Sugar 9.9, Protein 31.8
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- Heat a large skillet over medium heat. Add 4 tablespoons of the butter and once it’s melted, stir in the onion with a pinch of salt. Cook, stirring often, until the onions soften. Stir in the flour to create a roux, stirring until the mixture is fragrant and golden.
- Whisk in the mustard, Worcestershire sauce, 1 teaspoon salt and freshly cracked black pepper. With the mixture still over medium heat, whisk in the stock about ¼ cup at a time, until it’s thickened. Be sure to keep stirring so it doesn’t get lumpy! Once it’s thickened (this takes about 3 to 5 minutes), turn off the heat.
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