Crab And Kale Dip Recipes

BAKED CRAB AND ARTICHOKE DIP

Baked Crab and Artichoke Dip image

This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes

Time 1h

Yield 12

Number Of Ingredients 16

Ingredients

2 (8 ounce) packages cream cheese, softened
1 pound lump crabmeat, drained
1 (14 ounce) can artichoke bottoms, drained and chopped
6 ounces shredded white Cheddar cheese
½ cup finely diced red bell pepper
⅓ cup chopped green onions
½ cup sour cream
¼ cup mayonnaise
3 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons chopped fresh tarragon
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper, or more to taste
salt and freshly ground black pepper to taste
1 round loaf sourdough bread
2 tablespoons shredded white Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 27.5 g, Cholesterol 92.1 mg, Fat 25 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 13.5 g, Sodium 754.4 mg, Sugar 1.6 g

CRAB AND KALE DIP

Crab and Kale Dip image

Provided by Food Network

Categories appetizer

Time 1h15m

Yield one 8-by-8-inch baking dish

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
3 cloves garlic, minced
1 bunch lacinato kale, stemmed, leaves chopped (see Cook's Note)
1 pound lump crabmeat, picked over for traces of shell and cartilage
3/4 cup grated mild white Cheddar
1/4 cup plus 2 tablespoons grated Parmesan
3/4 cup sour cream
6 ounces cream cheese, softened
1/2 cup egg-free mayonnaise, such as Vegenaise, or regular mayonnaise
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook until fragrant, about 1 minute. Stir in the kale and 1/4 cup water. When the water boils, reduce the heat to low, cover and cook until the kale is tender, about 15 minutes.
In a large bowl, mix together the crabmeat, 1/2 cup of the Cheddar, 1/4 cup of the Parmesan and the sour cream, cream cheese, mayonnaise, salt and pepper. Stir in the cooked kale.
Transfer the mixture to an 8-by-8-inch baking dish. Sprinkle with the remaining 1/4 cup Cheddar and 2 tablespoons Parmesan. Bake until the dip is hot and bubbly and the cheese on top is melted and golden, 35 minutes.

SHRIMP OR CRAB DIP / SPREAD

Shrimp or Crab Dip / Spread image

Ok, this is really, really easy. I love this dip. It tastes good and is so quick to throw together for guests that drop in unannounced.

Provided by morelhunter

Categories Crab

Time 5m

Yield 20 serving(s)

Number Of Ingredients 4

Ingredients

2 (8 ounce) packages cream cheese
2 cans shrimp or 2 cans crabmeat, picked over
1 bottle seafood sauce
1 teaspoon dried parsley

Steps:

Mix cream cheese until soft and whipped.
Spread out on plate, top with crab and or shrimp, top that with sauce.
Sprinkle parsley on top for garnish.

Nutrition Facts : Calories 79.2, Fat 7.9, SaturatedFat 5, Cholesterol 24.9, Sodium 67.2, Carbohydrate 0.6, Sugar 0.1, Protein 1.7

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