Philadelphia Crabmeat Spread Recipes

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

CRAB SPREAD

Steps:

• In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika., To serve warm, spoon into a greased 3-cup baking dish. Sprinkle with paprika. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables.

CRAB SPREAD I

Steps:

• Place cream cheese on large plate. Cover with crabmeat, squeeze juice of one lemon over the crabmeat. Pour cocktail sauce over top of the entire concoction.

CRAB RANGOON

Steps:

• Mix cream cheese spread and crabmeat; spoon onto won ton wrappers, adding about 1 tsp. crabmeat mixture to each.
• Moisten edges of wrappers with water; fold diagonally in half. Press edges together to seal.
• Heat oil in medium skillet or wok to 360°F. Add won tons, in batches; cook 1 to 2 min. or until golden brown on both sides, turning once. Remove from skillet with slotted spoon; drain on paper towels. Serve with sauce.

CRAB AND CREAM CHEESE DIP

Steps:

• Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper. Puree, running the processor for about 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds. Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated. Adjust seasoning. Fold in the remaining onions and crabmeat and serve as a dip. Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.

CREAMY CRAB AND RED PEPPER SPREAD

Steps:

• Reserve 2 tablespoons onions. Mix remaining onions with all remaining ingredients except crackers.
• Refrigerate 1 hour.
• Top with reserved onions. Serve with crackers.

CAJUN CRAB SPREAD (USING IMITATION CRAB)

Steps:

• In a small mixing bowl, beat cream cheese, mayonnaise, paprika, black pepper, garlic powder and ground red pepper with an electric mixer on medium speed till well combined.
• Stir in the imitation crab, chopped tomato and green onions.
• Cover and chill for 3-24 hours.

HOT-CRAB AND PIMIENTO-CHEESE SPREAD

Steps:

• Preheat oven to 375 degrees. Mash cream cheese in a bowl until very soft. Add cheddar and 1/2 cup mayonnaise and stir to combine. Stir in crab, pimiento, scallions, lemon juice, salt, and hot sauce to taste. Spoon mixture into two 14-ounce baking dishes, dividing evenly.
• Stir together torn bread and remaining 2 tablespoons mayonnaise. Top spread with bread mixture, dividing evenly. Bake on a baking sheet until golden brown and bubbling, about 25 minutes. Serve immediately with vegetables.

CREAMY CRAB AND RED PEPPER SPREAD

Steps:

• Reserve 2 Tbsp. onions. Mix remaining onions with all remaining ingredients except crackers.
• Refrigerate 1 hour.
• Top with reserved onions. Serve with crackers.

CRAB SPREAD

Steps:

• Whip cream cheese with mixer.
• Add Worcestershire sauce, lemon juice, mayonnaise and onion; mix well.
• Spread evenly on a serving platter.
• Spread 1/2 bottle chili sauce over the cream cheese mixture.
• Flake drained crabmeat over the top.
• Sprinkle with dried parley flakes.
• Serve with Frito scoops or with crackers as a spread.