Chesapeake Bay Crab Scampi Recipes

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CHESAPEAKE CRAB DIP



Chesapeake Crab Dip image

Many of the Maryland Green School students work to improve the health of our local treasure, the Chesapeake Bay. Crab stars in this creamy dip that highlights the importance of their efforts. -Carol Brzezinski, Marriottsville, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2-1/4 cups.

Number Of Ingredients 10

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon ground mustard
1 teaspoon seafood seasoning
1/8 teaspoon garlic salt
3 cans (6 ounces each) lump crabmeat, drained
1/2 cup shredded cheddar cheese
1/8 teaspoon paprika
Assorted crackers

Steps:

  • Preheat oven to 325°; in a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt. Fold in crab. Transfer to a greased 9-in. pie plate. Sprinkle with cheese and paprika., Bake until cheese is melted and bubbly, 20-25 minutes. Serve warm with crackers. Refrigerate leftovers.

Nutrition Facts : Calories 166 calories, Fat 12g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 307mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

CHESAPEAKE BAY CRAB SCAMPI



Chesapeake Bay Crab Scampi image

Quick, easy and delicious. To do this recipe justice, please use fresh crabmeat, not canned or imitation crab.

Provided by Irish Rose

Categories     One Dish Meal

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
4 tablespoons butter, cut into pieces
2 teaspoons garlic, chopped
1/2 teaspoon dried red pepper
1 tablespoon fresh lemon juice
1/3 cup white wine (or chicken broth)
1 lb lump crabmeat, picked over for shells
1 teaspoon fresh parsley
salt and pepper
8 ounces angel hair pasta

Steps:

  • Heat oil and butter in large skillet over medium heat. Add garlic and cook until garlic is lightly golden.
  • Add red pepper,lemon juice and white wine (or chicken broth). Bring to a soft boil and simmer for 2-3 minutes. Gently stir in crabmeat and parsley. Season with salt and pepper to taste.
  • Serve over pasta. Save about 1/2 to 1 cup of pasta water to add to dish if there is not enough liquid to suit you or you could also add additional amount of wine or chicken broth.

Nutrition Facts : Calories 1153.3, Fat 54.6, SaturatedFat 19, Cholesterol 233.2, Sodium 1029, Carbohydrate 89.9, Fiber 3.8, Sugar 2.6, Protein 65.9

SHRIMP AND CRAB SCAMPI



Shrimp and Crab Scampi image

Make and share this Shrimp and Crab Scampi recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

12 16-20 count shrimp, peeled and deveined
7 ounces lump crabmeat, picked over
1 cup mushroom, sliced
8 artichoke hearts, sliced
1 tablespoon chopped fresh garlic
1/4 cup extra virgin olive oil
1/2 cup plum tomato, crushed
1/4 cup romano cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 cup dry white wine

Steps:

  • Heat olive oil in sauté pan.
  • Add fresh garlic and shrimp and sauté about 3 minutes or until shrimp are almost done.
  • Add mushrooms and continue to sauté for another 2 minutes.
  • Add wine, artichokes, tomatoes, Romano cheese, garlic powder, onion powder and black pepper and simmer for about 2 minutes.
  • Just before serving, add crabmeat and heat.
  • Serve on a bed of your favorite pasta or rice.

CHESAPEAKE CRAB DIP RECIPE - (4.8/5)



Chesapeake Crab Dip Recipe - (4.8/5) image

Provided by TrayH

Number Of Ingredients 10

1 (8-ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
1 tablespoon lemon juice
1 teaspoon ground mustard
1 teaspoon seafood seasoning
1/8 teaspoon garlic salt
3 cans (6 ounces each) lump crabmeat, drained
1/2 cup shredded cheddar cheese
1/8 teaspoon paprika
Keebler® Toasteds® Crackers

Steps:

  • In a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt. Fold in crab. Transfer to a greased 9-in. pie plate. Sprinkle with cheese and paprika. Bake at 325°F for 20 to 25 minutes or until bubbly. Serve warm with crackers. Refrigerate leftovers. Yield: 2 1/4 cups.

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