Low Country Boil Crab Dip Recipes

CRAB DIP

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.

LOW COUNTRY CRAB BOIL

Steps:

• Make sure your crab is thawed. If you buy large amounts of crab from the grocer, it will usually come frozen. Thaw by running cool water over it for about 15 minutes.
• Quarter your onions and slice or mince your garlic (I sliced mine using my very favorite garlic press). If your potatoes are very large, you can quarter them as well.
• Place pot with strainer in it over the heat source (we used a propane burner). Add water (enough to cover potatoes), butter, onion, garlic, and Old Bay Seasoning. We used about 4 tablespoons of seasoning per gallon of water and it was a great mild flavor.
• Cover and bring to a rolling boil (we had a 64 quart pot and about 5 gallons of water, this took 45 minutes to come up to a rolling boil).
• Add potatoes and sausage, then on top of that (above the water) add corn. Cover and simmer/steam about ten minutes until potatoes are nearly cooked through.
• Add shrimp, then crab. Cover and steam an additional 5 - 10 minutes until shrimp is cooked and everything is heated through.
• Strain and dish onto a newspaper lined table. If you have more crab to do, let the water come back up to a simmer and dunk it for another 5 - 7 minutes, being mindful that the crab on the bottom will be submerged in the water now that you've removed the potatoes. (It will still be delicious, don't worry!)
• Serve with clarified butter, lemon wedges, and extra Old Bay. ENJOY!!!

DAVE'S LOW COUNTRY BOIL

Steps:

• Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
• Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

LOW COUNTRY BOIL

Steps:

• Heat a large pot of water over medium-high heat indoors or outside. Add the seafood seasoning to taste and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until cooked, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.

LOW-COUNTRY BOIL

Steps:

• Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
• Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

LOW COUNTRY BOIL

Steps:

• In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the stockpot; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.