Easy Crab Dip Recipe Recipe Card Recipe For Lasagna

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SEAFOOD LASAGNA RECIPE



Seafood Lasagna Recipe image

SEAFOOD LASAGNA was a total hit in our house. Full of flavor, beautiful, and fool-proof. Layers of noodles, cheese, crab, shrimp, and more! SO DELICIOUS! You might think seafood and cheese don't mix, but I hope you give this easy seafood recipe a try! This Seafood Lasagna Recipe is a must make for any seafood lover. It's a total winner that our entire family loves!

Provided by Becky Hardin - The Cookie Rookie

Categories     Main Course

Time 55m

Number Of Ingredients 19

2 tablespoons canola oil
2 tablespoons plus ½ cup unsalted butter (divided)
2 green onions (thinly sliced)
2 garlic cloves (minced)
½ cup chicken broth
1 8 oz bottle clam juice ((or Chicken Broth))
12 oz. bay scallops; cut in half (if desired)
1 lb. small shrimp (peeled and deveined)
1 8 oz package crabmeat, chopped
½ teaspoon freshly ground black pepper (divided)
½ cup all-purpose flour
2½ cups cup half 'n half (divided into one 1½ cup portion and one 1 cup portion)
¼ cup white wine; a semi-dry wine works well (do NOT use a sweet wine)
½ teaspoon salt
1/8 teaspoon red pepper flakes
½ cup Parmesan cheese (shredded, divided into two ¼ cup portions)
9 Oven-Ready lasagna noodles
1 cup shredded Italian cheese blend
1 cup shredded Mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F. Spray a 9x9 inch casserole dish with non-stick cooking spray.
  • In a large skillet over medium-high heat, heat the oil and 2 tablespoons butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds.
  • Add the broth and clam juice, stir and bring to a boil.
  • Add scallops, shrimp, crab and ¼ teaspoon pepper and bring mixture to a boil. Reduce heat; simmer uncovered, for 5 minutes or until shrimp is pink and scallops are firm and opaque all the way through. Stir the mixture gently while scallops are cooking. Drain, reserving the liquid. Pour seafood mixture in a medium bowl and set it aside until ready to use.
  • In the same large skillet, melt the remaining ½ cup butter; stir in flour and whisk until smooth. Combine 1½ cups half 'n half and reserved cooking liquid, then gradually and while whisking, add the liquid to the flour mixture in the skillet. Add salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil and cook, while stirring, for 2 minutes or until thickened.
  • Remove flour mixture from the heat and stir in remaining 1 cup half 'n half, wine, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce.
  • Stir ¾ cup of the white sauce into the seafood mixture.
  • !To make a 4-layer lasagna:
  • Spread ½ cup of the white sauce in the prepared dish. Cover with uncooked lasagna noodles then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian Cheese Blend, ¼ Mozzarella and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses.
  • Bake at 350F for 40-45 minutes or until golden brown. Allow the lasagna to set 10-15 minutes before cutting.
  • To serve: Garnish with chopped, fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 493 kcal, Carbohydrate 33 g, Protein 32 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 206 mg, Sodium 1057 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY COLD CRAB DIP RECIPE WITH CREAM CHEESE - 5 MINUTES



Easy Cold Crab Dip Recipe with Cream Cheese - 5 Minutes image

Learn how to make crab dip! This EASY cold crab dip recipe with cream cheese (crab meat dip) needs just 5 minutes + 6 ingredients.

Provided by Maya | Wholesome Yum

Categories     Appetizer     Snack

Time 5m

Number Of Ingredients 6

4 oz Cream cheese ((softened))
3 tbsp Sour cream
1 tsp Lemon juice
1/4 tsp Old Bay seasoning ((adjust more or less to taste))
8 oz Lump crab meat ((squeezed to remove any water/moisture))
2 tbsp Chives ((chopped))

Steps:

  • Blend together the cream cheese, sour cream, lemon juice, and seasoning in a blender or food processor, until smooth.
  • Fold in the crab meat and chives using a spatula. (Do this gently and don't over-mix. You want some lumps of crab throughout.)
  • Transfer to a bowl, cover in plastic wrap, and chill until ready to serve.

Nutrition Facts : Calories 41 kcal, Protein 3 g, Fat 2 g, Cholesterol 7 mg, Sodium 120 mg, ServingSize 1 serving

QUICK AND EASY CRAB RANGOON DIP



Quick and Easy Crab Rangoon Dip image

This quick and easy dip has all the flavor of fried Rangoon -- without the time and mess of frying. Won ton wrappers are baked crisp, then dipped in a creamy Asian-style sauce. They disappear fast at gatherings! The won ton wrappers may need to be baked in several batches.

Provided by Cindy Weinstein

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 20m

Yield 24

Number Of Ingredients 9

2 (8 ounce) packages cream cheese, softened
2 tablespoons soy sauce
1 teaspoon minced fresh ginger root
1 clove garlic, peeled and crushed
½ teaspoon dried parsley
1 pound cooked crabmeat
1 (14 ounce) package wonton wrappers
1 teaspoon paprika
1 (7 ounce) jar duck sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
  • In a medium bowl, mix cream cheese, soy sauce, fresh ginger root, garlic, parsley and crabmeat.
  • Cut wonton wrappers diagonally into triangles. Arrange triangles on the prepared baking sheet in a single layer. Sprinkle with paprika, increasing the amount as desired.
  • Bake wrappers in the preheated oven until crisp and lightly browned, about 5 minutes.
  • Pour approximately 1/2 the duck sauce over cream cheese mixture. Serve the rest with the toasted won ton wrapper triangles for dipping.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 13.7 g, Cholesterol 36.4 mg, Fat 7 g, Fiber 0.3 g, Protein 7.4 g, SaturatedFat 4.2 g, Sodium 323.8 mg, Sugar 3.4 g

CRAB AND CREAM CHEESE DIP



Crab and Cream Cheese Dip image

Provided by Sandra Lee

Categories     appetizer

Time 10m

Yield 3 cups

Number Of Ingredients 22

One 12-ounce container whipped cream cheese, at room temperature
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1/2 lemon, juiced
2 teaspoons dry sherry
1/4 teaspoon crab boil seasoning (recommended: Old Bay)
1/4 teaspoon kosher salt
Freshly ground pepper
One 6-ounce can crabmeat
2 tablespoons minced fresh chives, plus more for garnish
Red and green bell peppers, squared bottoms
Purple cabbage, ruffled leaves and hollowed out
Radicchio, ruffled leaves and hollowed out
Green cabbage, ruffled leaves and hollowed out
Mini carrots
Icicle radishes
Treviso leaves
Cucumber spears
Cherry tomatoes and green cocktail olives each on sticks
Focaccia strips
Bread sticks (bakery)
Bagel chips, for salmon dip

Steps:

  • In a medium bowl, mix together the cream cheese, mayonnaise, Worcestershire, lemon juice, sherry, crab boil seasoning, salt, and pepper. Fold in the crabmeat and chives. Top with additional chives.

VERY EASY CRAB DIP



Very Easy Crab Dip image

Everyone will enjoy this quick dip. Rich, flavorful imitation crab is delicious when combined with cocktail sauce and cream cheese. Dip your favorite crackers or bread, and enjoy!

Provided by Shannon

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 3h20m

Yield 28

Number Of Ingredients 3

1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar cocktail sauce
¾ pound imitation crabmeat

Steps:

  • In a medium bowl, blend the cream cheese and cocktail sauce. Cut the imitation crabmeat into small pieces and combine it with the mixture. Refrigerate 3 hours before serving.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.6 g, Cholesterol 11.2 mg, Fat 2.9 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 222.9 mg, Sugar 1.9 g

EASY CRAB DIP



Easy Crab Dip image

This is very easy to make. I never have any left over. The family asks for it all the time.

Provided by qweenbee53

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 2h5m

Yield 6

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 small onion, minced
1 tablespoon Worcestershire sauce
1 ½ tablespoons prepared horseradish
1 (6 ounce) can crab meat, drained
1 teaspoon hot pepper sauce
1 (12 ounce) jar cocktail sauce

Steps:

  • In a medium size mixing bowl, combine cream cheese, onion, Worcestershire sauce, horseradish, crab meat and hot sauce. Mix well. Spread the mixture into an 8 inch glass pie pan. Cover the cream cheese mixture with cocktail sauce. Refrigerate until you are ready to serve.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 14.7 g, Cholesterol 66 mg, Fat 13.8 g, Fiber 1.3 g, Protein 9.7 g, SaturatedFat 8.3 g, Sodium 927.8 mg, Sugar 9.1 g

LASAGNA DIP



Lasagna Dip image

With bubbly cheese, zesty sausage and ground beef, creamy ricotta, and crunchy pasta chips, you'll never wonder what to do with leftover pasta sauce again. It's everything you love about lasagna, served in a really fun way!

Provided by Kardea Brown

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 24

2 tablespoons olive oil
1/2 medium onion, finely diced
1 small green bell pepper, finely diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 pound Italian sausage, casings removed
1/2 pound ground chuck
2 cups leftover pasta sauce
One 6-ounce can tomato paste
Pinch sugar
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/3 cup freshly grated Parmesan
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
One 15-ounce carton whole milk ricotta
2 cups shredded Italian blend cheese
2 tablespoons chopped fresh parsley
Vegetable oil, for frying
One 16-ounce box lasagna, cooked according to package directions and patted dry
1 tablespoon garlic powder
1 tablespoon kosher salt

Steps:

  • For the Italian gravy: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, bell pepper, garlic and a pinch of salt and cook until softened, about 5 minutes. Add the sausage and ground beef and cook until the meat crumbles and is no longer pink. Add the pasta sauce, tomato paste, sugar, 1/3 to 1/2 cup water and salt and pepper to taste. Reduce the heat to low and simmer until the sauce begins to thicken, 5 to 10 minutes.
  • Preheat the oven to 375 degrees F.
  • While the gravy cooks, make the Parmesan bechamel: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook until the mixture bubbles and begins to smell nutty, about 2 minutes. Gradually whisk in the milk and cook, whisking constantly, until the mixture is thickened, about 5 minutes. Whisk in the Parmesan, garlic powder and Italian seasoning and season to taste with salt and pepper.
  • To finish: Spoon the bechamel on top of the gravy. Add dollops of ricotta to the top and sprinkle with the cheese. Sprinkle with the chopped parsley. Bake until golden brown and bubbly, about 30 minutes.
  • Meanwhile, make the pasta chips. Pour oil halfway up the sides of a very large cast-iron skillet and heat to 375 degrees F. Cut the cooked lasagna noodles into 2-inch rectangles. Fry the noodles in batches until golden brown, about 4 minutes. Remove to a paper towel-lined wire rack and sprinkle with the garlic powder and salt while still hot.
  • Remove the dip from the oven, and serve with the pasta chips.

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