Louisiana Hot Crab Dip Recipe 45

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LOUISIANA HOT CRAB DIP RECIPE - (4/5)



Louisiana Hot Crab Dip Recipe - (4/5) image

Provided by ukiahgal67

Number Of Ingredients 11

1/2 pound jumbo lump crabmeat, free of shells
1 (8-ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions (white and green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper, to taste

Steps:

  • Preheat oven to 325°F Combine crabmeat, cream cheese, mayonnaise, parmesan, onions, garlic, Worcestershire, lemon juice, hot sauce, Old Bay, salt and pepper in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot, with hot sauce on the side for those who like it spicy.

LOUISIANA CRAB DIP



Louisiana Crab Dip image

When friends visit from other parts of the country, I treat them to a Cajun-style Christmas. This flavor-packed seafood dip gives them a delicious taste of the Bayou State.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 3 cups.

Number Of Ingredients 9

2 packages (8 ounces each) cream cheese, softened
2 tablespoons prepared horseradish, drained
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 medium onion, chopped
1 tablespoon dry bread crumbs
1/8 teaspoon paprika
Assorted crackers

Steps:

  • In a bowl, combine the cream cheese, horseradish, Worcestershire and hot pepper sauce; mix well. Stir in crab and onion. Spoon into a greased 1-qt. baking dish. Toss bread crumbs with paprika; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly. Serve warm with crackers.

Nutrition Facts :

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