Hot Dungeness Crab Appetizer Recipes

HOT CRAB DIP APPETIZER

Hot Crab Dip Appetizer image

An excellent appetizer for parties, everyone loves it.

Provided by William Anatooskin

Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes

Time 30m

Yield 10

Number Of Ingredients 6

Ingredients

6 tablespoons cream cheese
½ cup mayonnaise
7 ½ ounces canned crabmeat, drained
4 tablespoons minced onion
1 tablespoon lemon juice
½ teaspoon hot pepper sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese and mayonnaise until smooth. Stir in the crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with cooking spray.
Bake at 350 degrees F (175 degrees C) for 20 minutes or until the sauce is bubbly. Serve with crackers, potato chips or tortilla chips. You can also use fresh crabmeat in place of the canned crabmeat.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 1.1 g, Cholesterol 32.7 mg, Fat 12 g, Fiber 0.1 g, Protein 5.2 g, SaturatedFat 3.3 g, Sodium 160.7 mg, Sugar 0.3 g

DUNGENESS CRAB DIP

Dungeness Crab Dip image

This crab dip is so flavorful and easy to prepare. It can be made ahead of time and baked later. It is good served either hot or cold with peppered toasted French bread. This wonderful recipe was found on a beautiful website: www.finedinings.com

Provided by NcMysteryShopper

Categories Crab

Time 40m

Yield 1 Cup, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

3 ounces cream cheese, softened
2 tablespoons sour cream
1 garlic clove, minced
5 ounces fresh dungeness crabmeat
1 tablespoon parmesan cheese, finely grated
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt (adjust to taste)
1 loaf French bread
butter, melted
coarsely ground cracked peppercorn

Steps:

Preheat oven to 350° degrees F.
Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack.
In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake).
When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve.
Makes approximately 1 cup.

Nutrition Facts : Calories 217.5, Fat 6.4, SaturatedFat 3.2, Cholesterol 24, Sodium 494.7, Carbohydrate 30.1, Fiber 1.7, Sugar 0.2, Protein 9.2

HOT DUNGENESS CRAB DIP

Hot Dungeness Crab Dip image

This is from a local Restaurant by the name of Stanley & Seafort's. A wonderful place to eat dinner and look at the city lights. A must have as an appetizer. Yes! It is on the expensive side but well worth it. I cut the recipe down to serve 1 and it makes plenty for 2 people. I also throw it under the broiler for a minute or two to brown. Enjoy!

Provided by teresas

Categories Crab

Time 21m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

4 cups mayonnaise
1 lb dungeness crabmeat
8 ounces thinly slice onions
1 lb chopped artichoke heart
8 ounces shredded parmesan cheese
3 teaspoons minced fresh parsley

Steps:

Preheat oven to 350 degrees.
Thinly slice the onion.
Chop the artichoke hearts.
Combine mayonnaise, crab meat, artichoke hearts, onions and the Parmesan cheese well. Portion crab mixture (6 oz.) into small oven proof baking dishes. Place the baking dishes into the oven for 5 to 6 minutes, or until the internal temperature reaches 140 degrees.
Arrange bread slice on a plate around the crab dip, garnish with minced parsley & lemon slices.

Nutrition Facts : Calories 894.6, Fat 64.2, SaturatedFat 14.4, Cholesterol 118.6, Sodium 1963, Carbohydrate 52.1, Fiber 7.2, Sugar 12.7, Protein 31.8

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