Cheesy Hot Crab DIP | Tasty Recipe
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Creamy, Cheesy Hot Crab Dip (Holiday Appetizer!)
This Hot Crab Dip recipe is creamy, cheesy, and sure to be the star of any party menu! It's a little sweet with a little heat, and is the most requested appetizer for good reason. Can be assembled in advanced and is freezer-friendly. A total crowd pleaser! Gluten-free.
#shorts
???? Ingredients????
8 oz cream cheese
⅓ cup mayonnaise
⅓ cup sour cream
1½ cup shredded Cheddar cheese
1 Tbsp Worcestershire sauce
2 tsp Old Bay seasoning
1 tsp dry mustard
1 tsp lemon zest plus 2 tsp fresh lemon juice
Pinch of cayenne pepper (or up to ¼ tsp for more heat)
1 lb lump crab meat
1 Tbsp fresh parsley, plus more for serving
Nonstick cooking spray
FULL RECIPE INSTRUCTIONS + PRINTABLE:
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Hot Crab Dip with Cream Cheese
Easy hot crab dip with cream cheese, greek yogurt, tons of lump crab, and spices, and baked until golden brown and creamy. The perfect party appetizer!
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Timestamps
00:00 Introduction
00:36 Ingredients
01:14 Making the Hot Crab Dip
02:22 Finished product!
How To Make Crab & Shrimp Spinach Dip | Your New Favorite Appetizer Recipe! #MrMakeItHappen
You've had Spinach Dip and you've had Crab Dip... now it's time to marry the two together and throw in some Shrimp for good measure! You guys have to give this one a try! Let's #MakeItHappen
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Shopping List: Ingredients - Bake at 375 for 25-30 mins
1 lb large shrimp
8 oz crab meat (lump or claw)
10-12 oz fresh spinach
1 lemon
red pepper flakes
4 oz cream cheese
2 cups half and half
3 tbsps butter
1-2 tbsps flour
2 cups shredded parmesan cheese
2 cups shredded mozzarella
1 tbsp better than bouillon chicken base (optional)
1/2 diced yellow onion
fresh parsley
1 tbsp garlic paste or minced garlic
salt, pepper, garlic, onion powder, cajun seasoning (to taste)
Creamy, Cheesy Crab Dip with Kardea Brown | Delicious Miss Brown | Food Network
It's not a party without a creamy, cheesy crab dip.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Crab Dip
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 45 min
Active: 10 min
Yield: 6 to 8 servings
Ingredients
One 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup heavy cream, at room temperature
1 cup shredded Asiago cheese
1 tablespoon lemon juice
1 teaspoon hot sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon seafood seasoning, such as Old Bay
1 1/2 cups shredded white Cheddar
One 16-ounce container claw crab meat, picked through for shells
Crackers, bread or tortilla chips, for serving
Directions
Preheat the oven to 400 degrees F.
In a large bowl, mix together the cream cheese, mayonnaise, sour cream and heavy cream until smooth. Stir in the Asiago, lemon juice, hot sauce, salt, pepper, seafood seasoning and 1/2 cup of the Cheddar until well combined. Fold in the crab meat. Transfer to a 1-quart baking dish and sprinkle with the remaining Cheddar.
Bake until browned and bubbling, 30 to 35 minutes. Serve with crackers, bread or tortilla chips!
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Creamy, Cheesy Crab Dip with Kardea Brown | Delicious Miss Brown | Food Network
How to Make Tyler's Ultimate Crab Dip | Food Network
Tyler's crab dip gets its brightness from Dijon mustard and lemon juice.
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Crab Dip with Garlic Saltines and Roasted Cherry Tomatoes
Recipe courtesy of Tyler Florence
Total: 25 min
Prep: 15 min
Cook: 10 min
Yield: 4 servings
Level: Easy
Ingredients
For the crab dip:
1 cup cream cheese
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 tablespoon lemon juice
About 1 tablespoon extra-virgin olive oil, optional
Kosher salt and freshly ground black pepper
2 tablespoons chopped chives
1 1/2 cups (about 12 ounces) fresh lump crabmeat, drained and picked over
For the crackers:
2 cloves garlic, minced
1/4 bunch fresh flat-leaf parsley, chopped
1/2 stick butter, melted
30 saltine crackers (1 packet)
1 pint cherry tomatoes
2 tablespoons balsamic vinegar
Extra-virgin olive oil, optional
Directions
Preheat oven to 350 degrees F.
In a food processor add the cream cheese, mayonnaise, and Dijon and blend until smooth. Then add the lemon juice and olive oil, if desired, and season with salt and freshly ground black pepper. Process until well combined, scraping down the sides with a rubber spatula as you go. Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in the refrigerator.
For the crackers:
Meanwhile, prepare the saltines. Make a garlic butter by combining the minced garlic with parsley and melted butter. Lay out a flat layer of saltines on a lined baking tray and use a pastry brush to baste the saltines with garlic butter. Bake in the oven for about 5 to 7 minutes until golden.
Split each tomato lengthwise and toss in a mixing bowl with balsamic vinegar. Toss the cherry tomatoes on a second baking tray and drizzle a little olive oil, if desired, over the top. Season with salt and pepper and bake in oven for 7 to 8 minutes.
To serve, arrange the 3 components so they can be assembled by each individual. Spoon the crab mixture into a bowl, stack the saltines in a pile next to it and serve the roasted tomatoes in a coffee cup. Take a saltine, spoon a little crab dip on top and garnish with a piece of tomato.
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