Crab Dip Recipes

Hot and Cold Crab Dip Recipes,

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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.

Cold Crab Dip

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.

  1. Crab Dip for 25:
  2. Large group? These amounts, including the dippers, will serve about 25 guests as a before-a-meal appetizer. Double as necessary.
  3. 3 pounds cream cheese, (6 8-ounce bricks) 1 bulb garlic, 3/4 cup white wine, 3/4 cup lemon juice, 2 tablespoons Dijon mustard or prepared horseradish, 4 teaspoons Worcestershire sauce, 1 cup sliced shallots or green onions, 3 pounds flaked crabmeat. Start with 1 teaspoon each salt and pepper, taste and adjust if necessary.
  4. You'll need 2 pounds of bread or crackers or 3-4 pounds of crudités or a combination of the two for this much crab dip.


Hot Crab Dip

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.

Artichoke Crab Dip

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.

More: Crab Dip Recipes with Shrimp and/or Lobster 

Crab Stuffed Mushrooms

Easy Crab Cakes

Crab Sandwiches

Crab and Cheddar Fondue

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