CRAB SPREAD
My family has fond memories of traveling to my parents' house for Christmas dinner. After a 12-hour drive, we'd be welcomed in the door with this special seafood spread. -Barbara Biddle, Harrisburg, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 cups (8 servings).
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. To serve chilled, cover and refrigerate until serving. Sprinkle with paprika., To serve warm, spoon into a greased 3-cup baking dish. Sprinkle with paprika. Bake, uncovered, at 375° for 15 minutes or until heated through. Serve with crackers or vegetables.
Nutrition Facts : Calories 146 calories, Fat 13g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI
Provided by Valerie Bertinelli
Categories appetizer
Time 1h15m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
- Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
- Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.
CRAB DIP
An easy recipe for crab dip - warm, cheesy, full of flavor, and perfect for parties.
Provided by Michelle
Categories Appetizer
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Grease a 1½-quart casserole dish; set aside.
- Heat the olive oil over medium-high heat in a large skillet. Add the red pepper and onion and cook until softened and all moisture has evaporated, about 5 minutes. Add the garlic and cook for an additional 30 seconds to 1 minute, or until fragrant. Remove the mixture to a large bowl and allow to cool.
- Add the rest of the dip ingredients to the bowl with the pepper mixture and gently stir together until combined, being careful not to smash the crab meat too much. Transfer the mixture to the prepared casserole dish.
- With a fork, toss together the bread crumbs, Parmesan and melted butter and sprinkle evenly over the top of the dip.
- Bake for 20 minutes, or until golden brown and bubbly. Allow to rest for 10 minutes before serving. Serve with baguette slices or your favorite tortilla or pita chips. Refrigerate any leftovers in an airtight container for up to 2 days.
Nutrition Facts : Calories 469 kcal, Carbohydrate 8 g, Protein 18 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 89 mg, Sodium 984 mg, Sugar 3 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.
CRAB SPREAD
Make and share this Crab Spread recipe from Food.com.
Provided by BelindaGA
Categories Spreads
Time 20m
Yield 1 platter
Number Of Ingredients 8
Steps:
- Whip cream cheese with mixer.
- Add Worcestershire sauce, lemon juice, mayonnaise and onion; mix well.
- Spread evenly on a serving platter.
- Spread 1/2 bottle chili sauce over the cream cheese mixture.
- Flake drained crabmeat over the top.
- Sprinkle with dried parley flakes.
- Serve with Frito scoops or with crackers as a spread.
OUTBACK STEAKHOUSE'S CORAL REEF CRAB DIP
Posted in response to a request by Michelle S. on the boards, located online. I've not tried this myself so prep times and servings are all wild guess-timates.
Provided by Impera_Magna
Categories Crab
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, mix together all ingredients except for shredded cheeses, crab, corn and peppers.
- Fold in shredded cheeses then gently fold in crab meat, corn and peppers.
- May be refrigerated or frozen for later use at this point.
- To serve, heat in microwave or regular oven, stir when warm, top with additional shredded cheese and heat a short while more for a crusty top.
- Best served with garlic Pita or bagel chips or thin Italian toast pieces.
- NOTE: Michelle reported that the Outback menu says "smoked gouda" so you may wish to try this.
Nutrition Facts : Calories 245.6, Fat 16.4, SaturatedFat 8.5, Cholesterol 69, Sodium 840, Carbohydrate 9.6, Fiber 0.9, Sugar 3.1, Protein 15.9
CORNMEAL-CRUSTED SOFT-SHELL CRABS
When you buy soft-shell crabs, have them cleaned at the fish market. Here, they are served on a bed of arugula with a Lemon-Red Pepper Confit.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Combine cornmeal, salt, and pepper in a shallow bowl or plate.
- Whisk egg whites in a small bowl until just frothy. Dip crabs into egg whites to coat. Dredge them in the seasoned cornmeal, shake off excess, and set aside.
- Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat; arrange 4 crabs on their bellies in the pan. Cook until golden and crisp, about 5 minutes. Transfer crabs to a plate and add 1 1/2 tablespoons olive oil to pan. Return crabs to pan, on their backs, and cook until crisp, about 5 minutes more. Remove crabs from skillet and keep warm on a baking sheet in a 300 degrees oven. Repeat with the remaining olive oil and crabs.
- Divide arugula among four plates. Arrange 2 crabs over each plate of arugula, spoon confit over or around crabs, and serve.
MICHELE'S CRAB SPREAD
This is my late step-daughter's recipe that our family had to have at every get-together. It's best if it sits for a day or 2......if you can wait that long. lol. Serve with party bread, crackers, or chips.
Provided by Vicki Butts (lazyme)
Categories Spreads
Time 25m
Number Of Ingredients 7
Steps:
- 1. Dissolve gelatin in 3 tablespoons cold water. Add to boiling, cream of celery soup. Stir well to dissolve gelatin. Take mix off burner. Cool completely.
- 2. Cream and mash cream cheese. Add mayonnaise and mix well. Add cooled mix; chopped celery, onion, crab.
- 3. Mix well.
- 4. Put in mold and refrigerate til set.
MICHELE'S CRAB SPREAD
This was a recipe that I got from my late step-daughter. It's a must-have for our holidays.
Provided by Vicki Butts (lazyme)
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- 1. Dissolve gelatin in 3 tablespoons cold water. Add to boiling, cream of celery soup. Stir well to dissolve gelatin. Take mix off burner. Cool completely.
- 2. Cream and mash cream cheese. Add mayonnaise and mix well. Add cooled mix, chopped celery, onion, and crab.
- 3. Mix well.
- 4. Put in mold or bowl and refrigerate until set.
- 5. Serve with party bread, crackers, or chips.
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