Asparagus Crab Dip Recipes

CRAB AND ASPARAGUS DIP

Steps:

• Heat oven to 375. In medium bowl, mix sour cream, cream cheese and asparagus. Add cheese, onions, horseradish, mustard and crabmeat; mix well.
• Spread evenly in ungreased 1-quart baking dish. Sprinkle with almonds.
• Bake 20 to 25 minutes or until thoroughly heated. Serve warm with crackers.

ASPARAGUS WITH WASABI-MAYONNAISE DIP

Steps:

• Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
• Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
• Serve asparagus with dip.

STEAMED ARTICHOKE CRAB DIP

Steps:

• Preheat oven to 400 degrees F.
• Combine mayonnaise, sour cream, lemon, salt and pepper in a mixing bowl and stir to combine. Add chopped, cooked artichoke hearts and lump crabmeat. Stir well and season with more salt and pepper, if necessary. Pour into an oven proof dish (a large ramekin works well) and bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with Croutons and garnish with parsley sprigs and Parmesan.
• Trim artichokes down to their hearts, working quickly so they don't go too brown (you can rub with lemon juice as you go if you like). Split hearts in half lengthwise and drizzle with a little olive oil and season with some salt and pepper. Place into a microwave-steamer bag and cook for 2 to 3 minutes in your microwave (time may vary depending on your microwave). When done allow to sit in the bag for 1 minute then remove and roughly chop. Set aside to cool.
• Preheat oven to 350 degrees F. Cut baguette on a slight bias and lay out on a sheet tray. Drizzle with olive oil and season lightly with salt and pepper. Bake in the oven for 5 to 7 minutes until golden brown and crispy.

ASPARAGUS CRAB AU GRATIN

Steps:

• Place asparagus in a greased 1-qt. baking dish.
• Top with crab and cheese and set aside.
• In a saucepan, melt 2 tablespoons butter.
• Stir in flour until smooth.
• Whisk in milk, mustard, salt and pepper.
• Bring to a boil over medium heat.
• Cook and stir for 2 minutes or until thickened.
• Remove from the heat and stir in lemon juice.
• Pour over asparagus.
• Melt remaining butter and toss with bread crumbs.
• Sprinkle over top.
• Bake, uncovered, at 350° for 30 minutes or until heated through.

CREAMY CRAB AND ASPARAGUS BAKE

Steps:

• Preheat oven to 350°.
• In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
• In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
• Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
• Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
• Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
• Bake at 350° for 30 minutes. Serve hot.

BAKED ASPARAGUS DIP

Steps:

• In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.

ASPARAGUS AND CRAB CASSEROLE

Steps:

• Preheat the oven to 375°F.
• Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
• Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
• Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.

BAKED CRAB DIP

Steps:

• In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. , Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.

SAN FRANCISCO CRAB DIP

Steps:

• In a saucepan, combine soup and cream cheese; cook and stir over medium heat until smooth. Remove from heat and stir in mayonnaise., Meanwhile in a small bowl, sprinkle gelatin over hot water. Let stand 5 minutes or until dissolved. Add gelatin to hot soup mixture; stir until dissolved. Add onions, celery and crab; stir to combine. Transfer to a serving bowl. Cover and chill for 2-3 hours or until set. Serve with crackers.

COLOSSAL CRAB ASPARAGUS BISQUE

Steps:

• Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
• For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.