Hymans Charleson Crab Dip Recipes

CHARLESTON CHEESE DIP

Charleston Cheese Dip image

Provided by Trisha Yearwood

Time 25m

Yield 10 servings

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
One 8-ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped
1 dash cayenne pepper
8 butter crackers, crushed, such as Ritz
Corn chips, crackers or bagel chips, for serving
8 slices bacon, cooked and crumbled

Steps:

Preheat the oven to 350 degrees F.
In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.
Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

HYMAN'S CHARLESON CRAB DIP

Hyman's Charleson Crab Dip image

Make and share this Hyman's Charleson Crab Dip recipe from Food.com.

Provided by Punky Julster

Categories Spreads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs cream cheese
1/2 lb crabmeat, chopped or lump and cleaned
1/2 lb small shrimp, diced,cooked and cleaned
3 teaspoons horseradish
1/8 teaspoon lemon juice
1/2 cup shredded cheddar cheese
2 tablespoons cajun seasoning

Steps:

Mix all ingredients together.
Form into a ball or portion sizes that you like.
Chill until firm.
Serve with crackers or veggies for scooping.

Nutrition Facts : Calories 468.9, Fat 40.4, SaturatedFat 25.1, Cholesterol 198.2, Sodium 715.4, Carbohydrate 3.6, Fiber 0.1, Sugar 0.4, Protein 23.2

CHARLESTON CRAB CRACK

Charleston Crab Crack image

A traditional crab crack is one of my family's favorite things to make when we all get together. After the crab is boiled, you dump it out on a table covered with newspaper and everyone digs in and gets crackin'. A little drawn butter and some homemade cocktail sauce is all you need to serve with the sweet blue crabs.

Provided by Kardea Brown

Categories main-dish

Time 40m

Yield 2 dozen crabs plus 1 3/4 cups cocktail sauce

Number Of Ingredients 11

Ingredients

Two 12-ounce cans beer
One 6-ounce can seafood seasoning, plus more for serving
2 Vidalia onions, coarsely chopped
2 dozen live blue crabs
Melted butter, for serving
1 1/2 cups ketchup
2 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
1 tablespoon fresh lemon juice (about 1/2 lemon)
3 cloves garlic, minced
Kosher salt

Steps:

For the crabs: Place a large pot of water over medium-high heat outside or indoors. (I like to use a Low Country boil/turkey frying pot.) Add the beer, seafood seasoning and onion and bring to a boil. Boil 10 minutes to season and allow the flavors to develop.
For the cocktail sauce: While the water boils, stir together the ketchup, horseradish, Worcestershire sauce, lemon juice and garlic in a medium bowl. Season with salt if desired.
Add the crabs to the boiling water. Cook until the crabs are reddish-orange and cooked through, 15 to 20 minutes. Drain the crabs and spread on a table covered with newspaper or butcher paper. Sprinkle with additional seafood seasoning. Serve with melted butter and the cocktail sauce.

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