Best Horseradish Crab Dip Ge 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.

MARYLAND HOT CRAB DIP

Steps:

• Preheat oven to 375°F (191°C).
• In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
• Add the mayonnaise, sour cream, 1 cup cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined. Using a spoon or rubber spatula, gently fold in the lump crab meat. If you used hot sauce, taste, then add more hot sauce if desired.
• Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining 1/4 cup of cheddar cheese.
• Bake for 25 minutes or until hot and bubbly around the edges.
• Serve warm.
• Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or in a 350°F (177°C) until warmed throughout.

CRAB AND HORSERADISH DIP RECIPE - (4.7/5)

Steps:

• Mix HORSERADISH DIP with the water and let stand for 5 minutes. Mix the cream cheese and mayonnaise until well blended. Add the chili sauce and mix, scraping down the sides of the bowl with a spatula. Add the rehydrated HORSERADISH DIP and mix. Fold in the drained crab meat. The dip mixture has lemon in it but we just love a squeeze of fresh lemon juice. Place the dip in a bowl, cover with plastic wrap and refrigerate until ready to serve. Nutritional Information Servings 8; Serving Size 1/4 cup (62g); Calories 140; Calories from fat 110; Total fat 12g; Cholesterol 35mg; Sodium 270mg; Carbohydrate 4g; Dietary Fiber 0g; Sugars 3g; Protein 5g.

HORSERADISH CRAB DIP

Steps:

• In a mixing bowl, beat cream cheese, picante sauce and horseradish; mix well.
• Stir in the crab.
• Serve.

HORSERADISH CRAB DIP

Steps:

• Combine all ingredients and chill. Serve with crackers.

CRAB DIP

Steps:

• Preheat oven to 350°F.
• Mix cream cheese with horseradish,Worcestershire,Tabasco,and lemon juice.
• Gently fold in minced onion and crab.
• Bake for 30 min or until bubbly and edges start to brown.
• Serve with pita chips or crackers.

HORSERADISH CRAB DIP

Steps:

• 1. In a shallow dish, spread cream cheese evenly on bottom.
• 2. Spread cocktail sauce on top of cream cheese.
• 3. Sprinkle crabmeat on top (careful to feel for shell as I have found it in it before)
• 4. Refridgerate 30 mins. Scrape wheat thins into it and eat!