Best Sissys Crab Dip Recipes

CRAB DIP

Crab Dip image

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

Time 35m

Number Of Ingredients 16

Ingredients

8 ounce package cream cheese (, room temperature)
1/4 cup mayonnaise
1/4 cup sour cream
2 cloves garlic (, minced)
¼ cup chopped green onion
1 1/2 teaspoons Old Bay seasoning
1/4 teaspoon salt*
1 teaspoons Worcestershire sauce
½ of a lemon (, juiced)
1 cup freshly shredded cheddar cheese (, divided)
½ teaspoon hot sauce (, or more, to taste)
1 pound fresh jumbo lump crab meat
sourdough bread
crackers
tortilla chips
chopped cold veggies

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

Maryland Hot Crab Dip image

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

Ingredients

8 ounces (224g) block cream cheese, room temperature*
1/4 cup (60g) mayonnaise
1/2 cup (120g) sour cream
1 and 1/4 cups (155g) shredded cheddar cheese, divided
1/2 teaspoon ground mustard
1 teaspoon lemon juice
1 and 3/4 teaspoons Old Bay seasoning*
2 teaspoons worcestershire sauce
1 pound fresh lump crab meat*
optional: 2 dashes of hot sauce (or to taste)

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.

SISSY'S CRAB DIP

Sissy's Crab Dip image

Make and share this Sissy's Crab Dip recipe from Food.com.

Provided by goose3369

Categories Spreads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups shredded swiss cheese
16 ounces cream cheese
1 1/3 cups mayonnaise
1 cup crabmeat
2 green onions, chopped

Steps:

Mix all the ingredients and smooth into a deep dish pie pan and bake at 350 degrees for 15 minute
serve with french bread or crackers.

Nutrition Facts : Calories 428.7, Fat 38.5, SaturatedFat 18, Cholesterol 91.2, Sodium 485.7, Carbohydrate 12.2, Fiber 0.1, Sugar 3, Protein 10.2

SPICY CRAB DIP

Spicy Crab Dip image

This style of crab dip, often referred to as Maryland crab dip because of its Chesapeake Bay origins, makes for a festive appetizer. Here, it's served hot out of the oven and is extra creamy thanks to the combination of cream cheese and a little mayonnaise. Though crabs are plentiful this time of year - and you can certainly make this with freshly steamed and picked meat if you'd like - canned lump crabmeat makes this dish simple to assemble. Just be careful to leave the clumps of meat as intact as possible when mixing. A sprinkle of cayenne pepper and a generous douse of hot sauce add heat to this flavorful dish.

Provided by Vallery Lomas

Categories snack, dips and spreads, appetizer

Time 45m

Yield 4 to 6 servings (3 cups)

Number Of Ingredients 18

Ingredients

1 tablespoon unsalted butter, softened, for greasing
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 shallot, minced
2 tablespoons minced chives, plus more for garnish
2 garlic cloves, minced
2 1/2 teaspoons lemon juice (from 1 lemon)
1 1/4 teaspoons Cajun seasoning
1/2 teaspoon mustard powder
1 1/2 teaspoons Worcestershire sauce
1/3 cup plus 2 tablespoons grated Parmesan
8 ounces lump crabmeat, drained and picked through for shells
Black pepper
5 butter crackers, finely ground, plus more for serving
Ground cayenne, for serving
Hot sauce, for serving
Sliced toasted baguette, for serving
Celery sticks and carrots, for serving

Steps:

Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.
In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and 1/3 cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.
Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.
Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.