25 October, 2012

Hot Crab Meat Dip Recipes

Susan's Hot Crab Meat Dip
Serves about 4
1 (8-oz) pkg cream cheese, softened
1 Tbsp milk
1 (6.5-oz) can crab, drained
2 Tbsp onion, chopped fine
1/2 (to 1) tsp prepared horseradish
1/4 to 1/2 tsp salt
Dash pepper

For garnish:
1/2 cup slivered almonds, toasted

For serving:


Preheat oven to 375ºF.

Mix the cream cheese and milk. Add other dip ingredients; mix well. Put in a small baking dish with a cover. Bake, covered, in preheated oven for 15 minutes. Garnish with the almonds. Serve in a chafing dish (or one that be kept warm) with crackers.

Adapts Susan K.'s Crab Dip recipe from Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 2.

Card File — Melt 1 stick oleo;  sauté 1 onion, chopped and 1 bell pepper, chopped, until clear. Stir into cream cheese mixture; add dried parsley, if desired. Garnish the baked dip with sliced scallion tops.

JL Worcester, MA — Add 2 Tbsp sherry. Bake in preheated 350ºF oven for 20 to 30 minutes.
 — Best Crab Dip Ever recipe from Junior League of Worcester, Inc., A Taste of New England (Memphis: The Wimmer Companies, Inc., 1990), 11.

Louisiana 1 — For 30 appetizer servings, use 1-LB fresh crabmeat, drained, instead of the canned crab. Omit the horseradish, salt and pepper. Instead, use 1 Tbsp Worcestershire sauce mixed with 1 Tbsp finely chopped parsley and 1/4 tsp each garlic powder and seasoned salt.

Increase onions to 2 large, finely chopped and caramelized in 6 Tbsp margarine. Add the 8-oz softened cream cheese to skillet; cook until it melts, stirring constantly. Gently stir in the fresh crab; mix and cook just until heated through, stirring occasionally. Stir in the Worcestershire mixture. Serve with assorted party crackers.
— Best Crab Dip recipe from Louisiana Cookin' (February 2010)

Last Updated November 11, 2012

No comments:

Post a Comment