Best Lindas Delicious Hot Crab Dip Recipes
CRAB DIP
This easy Crab Dip recipe is meant to impress, made with fresh lump crab meat in a creamy dip that can be served hot or cold.
Provided by Lauren Allen
Categories Appetizer
Time 35m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 304 kcal, Carbohydrate 5 g, Protein 22 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 95 mg, Sodium 1156 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MARYLAND HOT CRAB DIP
For the best texture, use lump crab meat and each ingredient listed. No substitutions! Serve with crusty baguette, sturdy crackers, celery, or fresh pita. For more success tips and to learn which crab meat to use, see blog post above.
Provided by Sally
Categories Appetizers
Time 35m
Number Of Ingredients 10
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.
INSANELY DELICIOUS HOT CRAB DIP
Hot Crab Dip makes the perfect party appetizer. This delicious and addicting crab dip is ready in just 30 minutes and will instantly wow the entire crew!
Provided by Alyssa Rivers
Categories Appetizer
Time 25m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees. In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper. Stir together until combined and fold in lump crab meat.
- Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly. Serve with a slice baguette or tortilla chips.
Nutrition Facts : Calories 178 kcal, Carbohydrate 2 g, Protein 11 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 51 mg, Sodium 580 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LINDA'S DELICIOUS HOT CRAB DIP
One of my mother-in-law's friends brought this delicious dip to a party and I had to have the recipe. Please only use full fat ingredients in this and real crabmeat. If you are lucky enough to have some fresh cooked crab meat, then you may certainly use that in place of canned-just don't use the "fake crab" as a substitute as it just won't taste the same. The size of the can is the same as a regular tuna fish can-I will update the exact size next time I make this. Note:The leftover dip is also great as a sandwich spread on a lightly toasted bagel with lettuce & tomato.
Provided by HeatherFeather
Categories Crab
Time 35m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Drain off any crab juices and flake the crab meat in a bowl-the crab meat should be broken up into fine pieces.
- Add sour cream,mayo, and cheese to the crab and mix together well.
- Pour into an ovenproof round deep baking dish (approx 1 quart size), lid off, and bake until bubbly and very lightly browned on top, approximately 30 minutes.
- Serve warm with potato chips.
HOT CRAB DIP
I have six children and one grandchild, work full-time, and coach soccer and football. So I appreciate recipes like this one that are easy to assemble. The rich, creamy dip is a fun appetizer for holiday gatherings. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Appetizers
Time 3h10m
Yield about 5 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, combine milk and salsa. Transfer to a greased 3-qt. slow cooker. Stir in cream cheese, crab, onions and chiles. Cover and cook on low for 3-4 hours, stirring every 30 minutes. Serve with crackers.
Nutrition Facts : Calories 148 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 274mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
PAULA DEEN'S HOT CRAB DIP
From Nov 09 issue of Good Housekeeping, featuring Paula Deen. There are other recipes for her crab dips on here, but this one is very quick and simple, with ingredients that I typically have on hand. I used nuefchatel cheese, and fat free Miracle Whip for a low-fat alternative, and the flavor didn't suffer at all.
Provided by Lightly Toasted
Categories Crab
Time 30m
Yield 2-3 cups, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients thoroughly together in a medium oven-proof dish.
- Bake at 350 degrees for 25 minutes, or until browned around the edges.
- Alternatively, microwave for 3 minutes (for those of us who are less patient!).
HOT CRAB DIP
Categories Condiment/Spread Shellfish Appetizer Bake Quick & Easy Crab New York Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 1 1/3 cups
Number Of Ingredients 7
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.
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