Hot Crab Dip Recipe

Hot Crab Dip

Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs.

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika

Remove the cartilage from the crab meat. In a large bowl, mix cream cheese, sour
cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic
salt until smooth.

Add enough milk to make the mixture creamy.

Stir in 2 tablespoons of the grated cheese.

Fold the crab meat into cream cheese mixture, and pour into a greased 1−quart casserole. Top with remaining cheese and dust with the paprika.

Bake at 325F until mixture is bubbly and browned on top, about 30 minutes.

Serve with tortilla chips and/or crackers.

Tweet

Crab Stuffed Mushrooms Recipe

Crab Stuffed Mushrooms Recipe

Stuffed mushrooms appear at endless dinner parties. These deliciously superior crab stuffed mushrooms are definitely for the more discerning gourmet. Try it, and enjoy!

Here's what you need:

1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon−style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese

Preheat your oven to 400F.

Remove the stems from the mushrooms, retaining the caps and chop the stems.

Melt butter in a medium saucepan, and brush the mushroom caps with the melted butter.

In the remaining butter, cook and stir the chopped mushroom stems and onions until tender.

Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth.

Next, stir in the crabmeat, water chestnuts and pimentos.

Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese, and bake the caps in a shalow pan at 400F for 10 to 15 minutes.

Tweet