Best Hot Crab Dip In Rye Boat Recipe 45 Recipes

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 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.

HOT CRAB DIP IN RYE BOAT RECIPE - (4/5)

Steps:

• Preheat the oven to 350 degrees. Combine the cream cheese, milk, mayonnaise, horseradish, crab meat, and celery salt. Mix until creamy. Spread mixture into an 8 x 12 inch baking dish and bake for 35-40 minutes. Meanwhile, cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Remove the mixture from the oven and spoon into hollowed bread. Cover the op with the shredded cheese and more seasoning. Place the bread bowl on a baking sheet and bake until the cheese is melted. Serve hot with the bread pieces on the side.

BAKED CRAB DIP

Steps:

• In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. , Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.

RYE BREAD BOAT DIP

Steps:

• Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours.
• Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread "boat" with dip. Place bread "boat" on a serving tray and arrange the bread pieces around it.

HOT CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
• Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

RYE BOAT

Steps:

• 1. Cut the chopped, smoked and pressed beef into approximately 3/4 inch pieces.
• 2. Mix all ingredients together. Best to mix a day ahead of time.
• 3. Cut out center of (unsliced) round loaf of rye (or other favorite bread), saving the cut out. Cut extra bread and cut out into large bite size pieces.
• 4. Place dip mixture into "rye boat".
• 5. Place cut or pulled pieces of breads and place around the boat.
• 6. Scoop up the dip with the bread pieces and enjoy!

BALTIMORE'S BEST HOT CRAB DIP RECIPE - (4.4/5)

Steps:

• With electric mixer mix the cream cheese,Worcestershire,Old Bay, sour cream and mayonnaise until creamy. By hand fold in cheddar cheese and gently fold in crabmeat. Put mixture in oven safe dish and bake at 350 for 45 minutes. While dip is baking hollow out bread round. Cube bread removed from center. When finished baking spoon dip into bread round. Sprinkle with extra cheddar cheese or Old Bay. Serve warm.

BEST HOT CRAB DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
• In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
• Bake in preheated oven until top is crusty, about 15 to 20 minutes.
• Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

HOT CRAB DIP

Steps:

• Preheat the oven to 350°F.
• Place all the ingredients except the crab in a medium bowl and blend together with a spatula. Stir in the crab. Turn the dip into a 1-quart casserole and bake, uncovered, for 30 minutes, or until heated through.