Creole Crab Dip Recipes

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CREOLE CRAB DIP



Creole Crab Dip image

Provided by Maggie Ruggiero

Categories     Condiment/Spread     Food Processor     Shellfish     Appetizer     Christmas     Cocktail Party     Fourth of July     Quick & Easy     Oscars     Mayonnaise     Seafood     Crab     Shower     Chive     Christmas Eve     Engagement Party     Party     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 2 1/4 cups

Number Of Ingredients 8

2 garlic cloves
1 cup sliced bottled roasted red peppers
1 1/2 teaspoons red wine vinegar
1/4 to 1/2 teaspoon cayenne
1/2 cup mayonnaise
1 pound crabmeat, picked over
1 1/2 tablespoons finely chopped chives
Accompaniment: crackers or crudités

Steps:

  • With motor running, drop garlic into a food processor and chop.
  • Stop motor and add roasted red peppers, vinegar, cayenne to taste, and 1/2 teaspoon salt to food processor and purée until smooth. Add mayonnaise and process until combined.
  • Transfer roasted red pepper mixture to a heavy medium pot and heat over low heat. Gently stir in crabmeat and cook until just heated through, then stir in chives.

HOT CREOLE CRAB DIP



Hot Creole Crab Dip image

This is an original. Its best served on toasted or baked french or sourdough bread. It was a HUGE hit at our dinner party!

Provided by WonderMima

Categories     Crab

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups real crab or 1 1/2 cups imitation crabmeat
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon horseradish
1 teaspoon red pepper flakes
5 green onions, chopped
1 tablespoon creole seasoning or 1 tablespoon cajun seasoning

Steps:

  • Combine all ingredients and bake at 350 degrees for 20 minutes.
  • Serve with hot Crusty Rustic bread or crackers.
  • Enjoy!

BAKED CRAB DIP



Baked Crab Dip image

We enjoyed this exquisite crab dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even fill the bread bowl early in the day and chill it until serving. Just remove it from the refrigerator 30 minutes before baking. -Marie Shelley, Exeter, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 5 cups.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
2 cups sour cream
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
2 cups shredded cheddar cheese
4 green onions, thinly sliced
2 round loaves (1 pound each) unsliced sourdough or Italian bread
Additional sliced green onions, optional
Assorted fresh vegetables, crackers and/or toasted bread cubes

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.

Nutrition Facts : Calories 100 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 140mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

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