Incredible Edibles Famous Hot Crab Dip Recipes

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HOT CRAB DIP



Hot Crab Dip image

This delicious, addictive crab dip will have your family begging for more. Serve as an appetizer with onion or garlic crackers.

Provided by PONYGIRL64

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 40m

Yield 40

Number Of Ingredients 8

2 (8 ounce) packages cream cheese, softened
4 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 (6 ounce) cans crabmeat
1 ½ tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
paprika, for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
  • Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 0.6 g, Cholesterol 26.3 mg, Fat 7 g, Protein 4 g, SaturatedFat 3.8 g, Sodium 118.5 mg, Sugar 0.2 g

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

INSANELY DELICIOUS HOT CRAB DIP



Insanely Delicious Hot Crab Dip image

Hot Crab Dip makes the perfect party appetizer. This delicious and addicting crab dip is ready in just 30 minutes and will instantly wow the entire crew!

Provided by Alyssa Rivers

Categories     Appetizer

Time 25m

Number Of Ingredients 11

8 ounce cream cheese (softened)
1/4 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (grated)
1 teaspoon garlic powder
1/2 teaspoon paprika
1 Tablespoon Worcestershire Sauce
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lump crab meat (canned)

Steps:

  • Preheat your oven to 350 degrees. In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper. Stir together until combined and fold in lump crab meat.
  • Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly. Serve with a slice baguette or tortilla chips.

Nutrition Facts : Calories 178 kcal, Carbohydrate 2 g, Protein 11 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 51 mg, Sodium 580 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

INCREDIBLE EDIBLE'S FAMOUS HOT CRAB DIP



Incredible Edible's Famous Hot Crab Dip image

Our catering company's signature appetizer. We served more crab dip than any other item. Absolutely delicious, and you will keep coming back for more.

Provided by beach bum in the Ph

Categories     Crab

Time 45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

1/2 lb lump crabmeat, shells picked
4 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1 cup imitation crabmeat, shredded
1/2 cup dry white wine
1 1/4 teaspoons onion juice
1/2 teaspoon mustard powder
2 tablespoons whole milk
1/4 cup cheddar cheese, grated
1 pinch garlic
1 pinch salt
1 pinch ground pepper, to taste
1 pinch paprika

Steps:

  • drain the crabmeat and remove any leftover shell fragments if necessary.
  • In a heated CROCPOT, mix cream cheese, sour cream, white wine, onion juice, mustard powder, and garlic salt (and pepper) until smooth.
  • Stir in 2 tablespoons of grated cheddar cheese and then fold into the sauce with the crabmeat and imitation crabmeat.
  • Heat the mixture for 20 to 30 minutes until the mixture starts to bubble and is steaming on top.
  • Transfer the mixture into a small chaffing dish with Sterno for heat on the bottom.
  • Serve with crackers, or crudities.
  • CHEF'S NOTE: Please note that there is no mayonnaise in this recipe, therefor it can be chilled, even frozen, and upon reheating, the mixture will return to its former consistency.
  • The "secret" to this recipe is that it is cooked in a CROCK POT and not cooked on top of the stove with direct heat. You can use a double boiler but the crock pot is simpler and fool proof. The mixture will not burn.
  • Enjoy.

Nutrition Facts : Calories 688.5, Fat 59.5, SaturatedFat 37, Cholesterol 216.5, Sodium 976.6, Carbohydrate 10, Fiber 0.1, Sugar 0.8, Protein 26.4

HOT CRAB DIP



Hot Crab Dip image

I have six children and one grandchild, work full-time, and coach soccer and football. So I appreciate recipes like this one that are easy to assemble. The rich, creamy dip is a fun appetizer for holiday gatherings. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 3h10m

Yield about 5 cups.

Number Of Ingredients 7

1/2 cup whole milk
1/3 cup salsa
3 packages (8 ounces each) cream cheese, cubed
2 packages (8 ounces each) imitation crabmeat, flaked
1 cup thinly sliced green onions
1 can (4 ounces) chopped green chiles
Assorted crackers or fresh vegetables

Steps:

  • In a small bowl, combine milk and salsa. Transfer to a greased 3-qt. slow cooker. Stir in cream cheese, crab, onions and chiles. Cover and cook on low for 3-4 hours, stirring every 30 minutes. Serve with crackers.

Nutrition Facts : Calories 148 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 274mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

CLASSIC HOT CRAB DIP FOR A CROWD RECIPE BY TASTY



Classic Hot Crab Dip For A Crowd Recipe by Tasty image

Here's what you need: unsalted butter, yellow onion, garlic, kosher salt, jumbo lump crabmeat, cream cheese, sour cream, mayonnaise, worcestershire sauce, hot sauce, old bay seasoning, lemon juice, shredded cheddar cheese, fresh chives, carrot stick, celery stick, cracker, crostini

Provided by Betsy Carter

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 18

2 tablespoons unsalted butter
1 cup yellow onion, finely chopped
3 cloves garlic, minced
½ teaspoon kosher salt
1 lb jumbo lump crabmeat
6 oz cream cheese, room temperature
3 tablespoons sour cream
3 tablespoons mayonnaise
1 tablespoon worcestershire sauce
1 teaspoon hot sauce
2 teaspoons old bay seasoning, plus more for garnish
1 tablespoon lemon juice
1 cup shredded cheddar cheese, divided
2 tablespoons fresh chives, thinly sliced, for garnish
carrot stick, for serving
celery stick, for serving
cracker, for serving
crostini, for serving

Steps:

  • Preheat the oven to 325˚F (160˚C).
  • Melt the butter in a medium pan over medium-low heat. Add the onion, garlic, and salt. Cook for 12-15 minutes, until the onions are caramelized. Remove from heat and transfer to a small bowl to cool completely.
  • Using a fine-mesh strainer, drain crab meat over a bowl.
  • In a medium bowl, combine the cream cheese, sour cream, mayonnaise, Worcestershire, hot sauce, Old Bay, and lemon juice. Using an electric mixer, beat together until well combined. With a flexible spatula, fold in the onion mixture, ¾ cup (75 grams) cheddar cheese, and the crab meat.
  • Transfer the dip to a 1-quart baking dish. Top evenly with the remaining cheddar cheese.
  • Bake for 20-25 minutes, until the mixture is just beginning to bubble around the edges and the cheese is melted.
  • Heat the broiler to low. Broil dip for 3 minutes, until the whole surface is bubbling and browned. Remove the dip from the oven. Let cool for at least 15 minutes, until set.
  • Garnish the dip with Old Bay and chives. Serve with carrot sticks, celery sticks, crackers, and crostini.
  • Enjoy!

Nutrition Facts : Calories 386 calories, Carbohydrate 6 grams, Fat 27 grams, Fiber 0 grams, Protein 26 grams, Sugar 3 grams

HOT CRAB DIP



Hot Crab Dip image

Categories     Condiment/Spread     Shellfish     Appetizer     Bake     Quick & Easy     Crab     New York     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 1 1/3 cups

Number Of Ingredients 7

One 4-ounce package cream cheese, softened
1/2 cup mayonnaise
1/4 cup finely chopped onion
1 tablespoon fresh lemon juice
1/2 teaspoon hot pepper sauce
1/2 teaspoon Old Bay seasoning or other seasoned salt
6 ounces fresh or canned lump crabmeat, drained

Steps:

  • Preheat the oven to 350°F.
  • Place all the ingredients except the crab in a medium bowl and blend together with a spatula. Stir in the crab. Turn the dip into a 1-quart casserole and bake, uncovered, for 30 minutes, or until heated through.

HOT CRAB DIP



Hot Crab Dip image

Satisfy hungry holiday guests with this mouthwatering crab dip from chef Emeril Lagasse's "Emeril's Potluck" cookbook. Also try:Corn Cakes with Christmas Caviar

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 quarts

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped onions
1 cup chopped red bell peppers
1 tablespoon minced garlic
2 teaspoons coarse salt
1 tablespoon plus 1 teaspoon Emeril's Original Essence
1 pound cream cheese, at room temperature
1 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon minced scallions
1 tablespoon fresh lemon juice
1 pound lump crabmeat, picked through for shells and cartilage
1/2 cup saltine or butter cracker crumbs
2 tablespoons unsalted butter, melted
Toast points or crackers, for serving

Steps:

  • Preheat oven to 350 degrees.
  • Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, garlic, 1 teaspoon salt, and 1 teaspoon Essence. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Remove from heat and set vegetables aside.
  • Place cream cheese, mayonnaise, parsley, scallions, lemon juice, remaining teaspoon salt, and remaining tablespoon Essence in the bowl of a food processor; process until smooth. Transfer mixture to a large bowl; fold in cooked vegetables and crabmeat. Transfer to a 2-quart baking dish.
  • In a small bowl, mix together breadcrumbs and melted butter; stir to combine. Spread breadcrumb mixture over crabmeat mixture and bake until hot and bubbly, about 30 minutes.
  • Serve with toast points or crackers.

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