yum yum crab dip?

Question

any one have a quick reciepe for crab dip i have tons of crab sour cream mayo a small amount of cream cheese cheeses and some other things my kitchen is somewhat empty right now and i don't want to go to the store unless i have too so the easier the better thankes in advance

Answer 1

1/2 cup mayonnaise
1/2 cup sour cream
1 cup cooked crab meat
2 Tbsp minced shallots (or green onions or red onions)
1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
1/2 teaspoon of Worcestershire sauce
Salt and pepper

Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight.

Answer 2

Hot Crab Dip
8 tablespoons cream cheese
1/2 cup mayonnaise (Kraft Miracle Whip is preferred)
7 1/2 ounces canned crabmeat, drained or use fresh crabmeat
4 tablespoons minced onions
1 tablespoon fresh lemon juice
1/8 teaspoon Tabasco sauce or red hot sauce
Preheat oven to 350 F degrees.
In a mixing bowl using an electric mixer, beat cream cheese and mayonnaise until smooth.
Stir in crabmeat, minced onion, lemon juice and Tabasco sauce.
Spoon mixture into a small oven-proof dish that has been sprayed with a good vegetable oil.
Bake in preheated 350 F oven for 20 minutes or until sauce is bubbly.
Serve with crackers of your choice, potato chips, tortilla or taco chips.
http://www.recipezaar.com/16957

Answer 3

Trying to use what you have...Do you have Catalina French or Russian salad dressing? If you do, this one will work:

INGREDIENTS
1 cup fat free sour cream
1 cup lowfat cream cheese
2 teaspoons lemon pepper
1 1/2 teaspoons ground white pepper
4 drops hot pepper sauce
2 (6 ounce) cans crab meat, drained
1 cup Catalina French or Russian salad dressing

In a medium sized bowl mix the sour cream, cream cheese, lemon pepper, white pepper (optional), hot sauce, and two cans flaked, undrained crabmeat.
Add to taste (approximately 1 cup) your choice of nonfat salad dressing (Catalina, French or Russian) to make the dip a pinkish color. Mix well. Let the dip chill for 4 to 8 hours. This dip is especially tasty the next day!

Answer 4

This is the BEST crab dip- Its from Gwynn's Island Specialties cook book. This is a little island in the Chesapeak Bay.

8 oz Cream Cheese
1 TBSP Milk
1/2 tsp Horseradish
2 TBSP minced onion
1/2 lb. Crab meat
1/4 tsp Salt

Blend well- spread in shallow oven dish. Bake for 20-30 min @375

Options: You may top with chopped almonds or Cheddar cheese. I prefer the cheddar cheese but it great without too!

Answer 5

this crab dip is super easy to make and it is so yummy you gotta try it

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar cocktail sauce
3/4 pound imitation crabmeat
DIRECTIONS
In a medium bowl, blend the cream cheese and cocktail sauce. Cut the imitation crabmeat into small pieces and combine it with the mixture. Refrigerate 3 hours before serving.

Answer 6

Creamy Mexican Crab Dip:

1 (8-ounce) package Neufchâtel cheese
1 (8-ounce) block nonfat cream cheese
1 (6-ounce) can lump crabmeat, undrained
1/2 cup salsa

Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened, stirring with a wire whisk until smooth. Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid, crabmeat, and salsa to cheese; stir well. Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.

Yield: 2 1/2 cups (serving size: 1 tablespoon)

Answer 7

Crab Dip

INGREDIENTS
1 1/2 cups sour cream
1 cup mayonnaise
1 tablespoon dry vegetable soup mix
1 cup imitation crabmeat, diced
DIRECTIONS
In a medium-size mixing bowl, mix together sour cream, mayonnaise, vegetable soup mix, and crab. Cover and refrigerate at least one hour. Delicious!