Crabbydevildip Recipes

CRAB DIP

Crab Dip image

Provided by Kardea Brown

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup heavy cream, at room temperature
1 cup shredded Asiago cheese
1 tablespoon lemon juice
1 teaspoon hot sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon seafood seasoning, such as Old Bay
1 1/2 cups shredded white Cheddar
One 16-ounce container claw crab meat, picked through for shells
Crackers, bread or tortilla chips, for serving

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, mix together the cream cheese, mayonnaise, sour cream and heavy cream until smooth. Stir in the Asiago, lemon juice, hot sauce, salt, pepper, seafood seasoning and 1/2 cup of the Cheddar until well combined. Fold in the crab meat. Transfer to a 1-quart baking dish and sprinkle with the remaining Cheddar.
Bake until browned and bubbling, 30 to 35 minutes. Serve with crackers, bread or tortilla chips!

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

Ingredients

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

IDA'S MARYLAND CRABBY DIP

Ida's Maryland Crabby Dip image

My friend Ida shared this recipe with me... These are her comments: I served this dip in a rosemary and olive oil bread bowl. I toasted the bits of bread from the center, and served them along side. This was SO GOOD! Ida

Provided by Lindas Busy Kitchen

Categories Crab

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained, and flaked
1/8 teaspoon garlic powder
1 lemon, juice of
2 teaspoons Old Bay Seasoning
1 tablespoon Worcestershire sauce
salt and pepper, to taste
1 bread, bowl and bread, chunks for dipping or 1 cracker

Steps:

Preheat oven to 350.
In a med. bowl, combine cream cheese, onion, lemon, Worcestershire sauce, Old Bay Seasoning, mayonnaise, crabmeat, garlic powder, salt and pepper.
If cream cheese is still too hard, place all ingredients into a bowl, and use a mixer, on low speed, to combine.
Spread mixture into a 1 quart baking dish.
Bake for 20 minutes in a preheated oven.
While the dip is baking, cut a circle in the top of the bread, and scoop out the inside, to create a bread bowl.
Tear the removed bread into pieces for dipping.
Remove baked crab dip from the oven, and stir well.
Spoon the mixture into the hollowed out loaf.
Place bread bowl and chunks of bread on a med. baking sheet, and bake for an additional 10 minutes.
Serve hot.

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