Does anyone have a good recipe for crab dip?

Answer 1

I've got one!


HOT CRAB DIP

¾ cup sour cream (can use low fat)
2 Tbsp fresh lemon juice
1 Tbsp grated fresh onion
1 tsp Worcestershire sauce
¾ tsp dry mustard
¼ tsp garlic powder
1 (8-oz) tub light cream cheese, room temp.
1 cup (4 oz) shredded sharp cheddar cheese
1 lb. lump crabmeat, drained and picked through to remove shell pieces
Cooking spray
Paprika

1. Preheat oven to 325°F.
2. Combine first 7 ingredients in a bowl; stir well with a whisk. Stir in cheddar cheese and crabmeat.
3. Spoon crabmeat mixture into a 1½-quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325° for 30 minutes or until thoroughly heated. Serve warm with crackers or breadsticks.

Yield: 3 2/3 cups

Answer 2

Spinach Crab Dip
Recipe #98200
A nice twist on the original spinach dip. Looks great presented in a round bread loaf that is hollowed out.
by Margo59 | Edit...My Notes

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6-8 servings 6 cups 20 min 20 min prep
Change to: cups US Metric
1 (4 1/4 ounce) package Knorr vegetable soup mix
1 cup light sour cream
8 ounces light cream cheese, softened
1/2 cup Miracle Whip
1/4 teaspoon garlic powder
2 tablespoons honey
1 tablespoon lemon juice
3/4 lb shredded real crabmeat or imitation crabmeat
1/2 cup chopped green onions
1 (8 ounce) can water chestnuts, chopped
2 (10 ounce) packages frozen chopped spinach
assorted crackers or bread

Not the one? See other Spinach Crab Dip Recipes
< 30 mins Dip appetizer
Seafood Dip appetizer
Brunch Dip appetizer
Mix the soup mix, sour cream, cream cheese, Miracle Whip, garlic powder, honey and lemon juice together until smooth.
Add crab meat, chopped green onion and chopped water chestnuts.
Cook frozen spinach with salt to taste and drain well.
Mix all ingredients together.
Refrigerate 3 hours before serving with bread or crackers.

Answer 3

Here's one I'm thinking of trying!

1/2 pound (8 ounces) regular crabmeat
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
2 tablespoons salad dressing or mayonnaise
1 tablespoon lemon juice
1-1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon milk
1/4 cup cheddar cheese, grated
Crab Spice for garnish

Instructions

1. Remove cartilage from crabmeat.
2. In a large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth.
3. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese.
4. Fold crabmeat into cream cheese mixture.
5. Pour into greased 1-quart casserole.
6. Top with remaining cheese.
7. Bake at 325 degrees Farenheit until mixture is bubbly and browned on top, about 30 minutes.
8. Serve with crackers. Makes about 4 cups dip.


Source: http://skipjack.net/le_shore/crab/recipes_dip.htm

Answer 4

CRAB MEAT DIP

2 7 oz. cans crab meat
1 8 oz. package cream cheese
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Old Bay seasoning
1 tablespoon Worcestershire
1/4 teaspoon Tabasco sauce
dash of cayenne pepper
salt to taste
3 cloves garlic, pressed

Soften cream cheese and combine with mayonnaise, sour cream, Tabasco, Worcestershire, cayenne, salt, garlic and Old Bay seasoning.
Stir in crab meat. Taste and adjust seasoning.

Make a few hours ahead and refrigerate.

This is my favorite, my grandma usually serves this with potatoe chips, crackers and/or tortillas :) DELICIOUS!!

Answer 5

I like the crab pizza. This is what Poet was referring to. Spread 8 ounces of cream cheese on a plate (just like buttering bread). Pour bottled cocktail sauce (I like Heinz) over the cheese. Sprinkle canned crabmeat over the sauce. Serve with crackers and a couple knives.

Answer 6

i've made this before for christmas, the kids and i gobbled it up!!
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 tablespoons KRAFT Thousand Island Dressing
2 tablespoons milk
1 (6 ounce) can crabmeat, drained and flaked
1/4 cup chopped red pepper
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1 (10 ounce) package WHEAT THINS Snack Crackers
DIRECTIONS
Beat cream cheese, dressing and milk in small bowl with electric mixer on low speed until well blended.
Stir in crabmeat, red pepper, lemon juice and parsley; cover. Refrigerate several hours or until chilled.
Serve with crackers.

Answer 7

As we say in the South, this stuff is so good, it'll make you turn around and slap yore grandma!

1 (9-oz) package frozen artichoke hearts
1 red bell pepper, finely chopped
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups half-and-half
3 scallions, thinly sliced
2 oz finely grated parmesan (1/2 cup)
1 1/2 teaspoons fresh lemon juice, or to taste
1 1/2 tablespoons minced drained pickled jalapeño chiles
1/2 teaspoon salt
1/4 teaspoon celery salt
3/4 lb jumbo lump crabmeat, picked over

Preheat oven to 375°F.

Cook artichoke hearts according to package instructions, then drain well and finely chop. Cook bell pepper in 1 tablespoon butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Stir in artichokes and transfer mixture to a bowl.

Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.

Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapeños, salt, and celery salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.

Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.

Answer 8

mix crab w/mayo and add sriracha sauce. this is excellent, other crab dips are second by a long shot. the hot crab dips youve read about are okay, but this one is the best and easy.

Answer 9

i like the one with cream cheese, topped with canned crab meat and them cocktail sauce spread over the top. doesn't really need a recipe. 1 block cheese, 1 can crab, cocktail sauce to cover. serve with crackers.

Answer 10

Yum, both of those recipes sound good. Y'all are making me hungry!