Crab Dip Surprise Recipes

CRAB DIP

Steps:

• Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice.
• Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.
• Spread into a 9″ pie dish or similar size baking pan and sprinkle remaining cheddar cheese on top. Bake for about 20 minutes or until the top is golden and bubbly.
• Serve warm, with slices of sourdough bread, crackers, tortilla chips or chopped cold veggies.
• Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave.

SHRIMP SURPRISE SPREAD

Steps:

• In a bowl, combine the cream cheese, sour cream, and mayonnaise until well-blended. Spread into a 9x13 inch baking dish. Scatter the shrimp generously over the top of the mixture.
• In another bowl, stir together the cocktail sauce, green pepper, green onions, garlic, and tomato.
• Working in layers, spread a portion of the cocktail sauce mixture over the shrimp. Sprinkle with a portion of mozzarella cheese. Repeat process until all ingredients are used up, finishing with a layer of mozzarella cheese on top. Serve with assorted crackers for dipping.

CRAB DIP SURPRISE

Steps:

• Mix first 2 ingredients together. Spread in a 12 inch baking dish.
• Spread seafood sauce on top of first layer.
• Scatter crab meat.
• Add onions and green pepper.
• Scatter shredded cheese.
• Top with tomato and green onion.
• Chill for 30-60 minute.
• Serve with crackers.

CRAB STICK CRACKERS WITH CRAB DIP

Steps:

• For the crab stick crackers: Unroll and pull each crab stick into 1/2- to 1-inch-wide strips. Lay the strips out in a single layer, spacing them apart, between paper towels and firmly press down to remove excess moisture. Set aside.
• For the crab dip: Meanwhile, preheat the oven to 375 degrees F. Spray a 2-quart baking dish with nonstick cooking spray.
• Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Chop crosswise into 1-inch lengths and set aside.
• Combine the cream cheese with the mayonnaise and sour cream in a large bowl and stir until smooth. Stir in the Cheddar, Worcestershire, garlic powder, smoked paprika, sugar, pepper and juice of half a lemon. Set aside 2 tablespoons of the sliced scallion greens for serving, then stir in the remaining scallions and the chopped crab sticks until thoroughly combined. Spread evenly in the prepared baking dish and bake until golden on top and bubbling, about 30 minutes.
• Meanwhile, heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it reaches 350 degrees F.
• Working in three batches, gently toss a third of the crab stick strips with 1 tablespoon of the potato starch in a large bowl until lightly dusted. Drop each strip into the hot oil and fry undisturbed for 1 minute so the starch can firm up. Gently separate the strips from each other using tongs with a slotted spoon or spider. Fry until golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined plate or baking sheet. Let cool completely.
• Garnish the hot crab dip with the reserved scallion greens and let cool for 10 minutes. Cut the remaining lemon half into wedges. Serve the crab stick crackers with the dip and lemon wedges and enjoy.

CRAB AND CREAM CHEESE DIP

Steps:

• Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper. Puree, running the processor for about 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds. Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated. Adjust seasoning. Fold in the remaining onions and crabmeat and serve as a dip. Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.

CURRIED CRAB DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
• Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
• Drain currants, and reserve the liquid.
• Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish.
• Bake in the preheated oven for 25 to 30 minutes.

SEAFOOD SURPRISE DIP

Steps:

• Mix cream cheese, sour cream and mayonnaise and spread over 12" pan or plate.
• Scatter shrimp/crab over cheese mixture, add seafood sauce, then remaining ingredients.
• Chill until ready to serve.