for Crab Dip Recipes
The only thing better than one good dip is a variety. All the popular cold and hot versions are here.
Start with the 3-cups-of-heaven original Cold Crab Dip, or try it hot, with artichoke, or with other seafood.
Lots of guests? Check out the large quantity amounts for the dip and dippers.
12 ounces cream cheese, softened
2 cloves minced garlic
3 tablespoons dry white wine
3 tablespoons lemon juice
1-1/2 teaspoons Dijon mustard or prepared horseradish
1 teaspoon Worcestershire sauce
1/4 cup shallots or green onions, thinly sliced
12 ounces fresh or canned crabmeat, flaked
Salt and pepper to taste
Whip the cream cheese, garlic, wine, lemon juice, mustard and Worcestershire together until well blended. Stir in the crab meat, onions, salt and pepper.
This recipe may be served immediately or prepared 1 day ahead and refrigerated until ready to use. Serve with assorted crackers, toasts and vegetable dippers. Makes about 3 cups.
Add 1 tablespoon milk or cream to the regular-size Cold Crab Dip amounts. Transfer the
dip to a baking dish or heat-proof serving dish and bake at 375° until
hot and bubbly, about 15 to 20 minutes. Top with 3 tablespoons chopped
almonds, if desired. Serve hot.
Cold: Add 1 cup chopped artichoke hearts to the original Crab Dip Recipe above.
Hot: Add 2 tablespoons milk or cream, 1 cup chopped artichoke hearts, and 1/2 cup grated Parmesan cheese to the original recipe. Increase Worcestershire and mustard or horseradish to 2 teaspoons each. Bake at 375° in a heat-proof dish for 15 to 20 minutes, until hot. Makes about 4 cups.