Teresas Crab Dip Recipes

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CRAB RANGOON DIP-- TERESA'S



Crab Rangoon Dip-- Teresa's image

I'm sure everyone has their way of making this dip but here's mine. I bake up my own won ton crisps to go with it but buttery crackers are good with it too. Recipe for my baked wontons.. http://www.justapinch.com/recipes/snack/crackers/wonton-crisps.html?p=1

Provided by Teresa Jacobson

Categories     Cheese Appetizers

Time 25m

Number Of Ingredients 10

1/2 c light mayo
8 oz neufchatel cream cheese, room temp.
1 c shredded cheddar cheese
1/2 c shredded monterey jack cheese
6 oz can fancy white crabmeat, drained
1/4 c diced sweet onion
1 clove minced garlic
dash(es) cayenne pepper
dash(es) old bay seasoning
1/4 c panko bread crumbs

Steps:

  • 1. Preheat oven to 350 degrees F. In a medium bowl, combine light mayo, neufchatel, cheddar and Monterey Jack cheeses, drained crab meat, onion, garlic and seasonings. Spread into a 9 inch glass baking dish. Sprinkle with Panko crumbs. Bake @ 350 for about 15 minutes. Serve with baked won tons or crackers.

MARYLAND HOT CRAB DIP RECIPE



Maryland Hot Crab Dip Recipe image

Maryland is for crabs and this Hot Crab Dip Recipe is a traditional favorite!

Provided by Housewives of Frederick County

Categories     Appetizer     Dip     Snack

Time 40m

Number Of Ingredients 10

8 ounces Crab Meat
8 ounces Cream Cheese, Softened
1/2 cup Sour Cream
2 tbsp Mayonnaise
1 tbsp Lemon Juice
1 1/4 tsp Worcestershire Sauce
1/2 tsp Dry Mustard
1/4 cup Shredded Cheddar Cheese
1 pinch Garlic Salt
2 tsp Old Bay Seasoning

Steps:

  • In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, and garlic salt until smooth.
  • Stir in 2 tbsp of shredded cheddar cheese.
  • Fold crab meat into the mixture.
  • Pour mixture into a 1 quart casserole dish.
  • Top with remaining cheese, or more. But not too much because you don't want the cheese to overtake the taste of the crab.
  • Sprinkle Old Bay Seasoning on top of the crab dip sparingly.
  • Bake at 325 degrees Fahrenheit for approximately 30 minutes or until the top is browned.
  • Serve with crackers, toasted bread, celery sticks, or parmesan crisps. And of course keep the Old Bay Seasoning handy for extra shakes!

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 Deborah Proud

Time 40m

Number Of Ingredients 10

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

Steps:

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

BAKED CRAB DIP WITH OLD BAY AND RITZ CRACKERS



Baked Crab Dip With Old Bay and Ritz Crackers image

This crab dip is inspired by a recipe called "ritzy dip" from the "Three Rivers Cookbook," a Pittsburgh community cookbook published in 1973, in which canned crab is mixed with cream cheese, topped with Ritz crackers and baked. Fresh lump crab meat is the star in this updated version, with lemon juice, scallions and plenty of Old Bay seasoning to spice things up. This recipe doubles easily for larger groups, and the whole thing can be assembled and refrigerated up to a day in advance before being baked.

Provided by Lidey Heuck

Categories     dips and spreads, seafood, appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 11

Unsalted butter, for greasing the baking dish
8 ounces fresh lump or jumbo lump crab meat
4 ounces cream cheese, softened
1/2 cup grated Parmesan
3 tablespoons mayonnaise
1/2 teaspoon fresh lemon zest plus 2 tablespoons lemon juice
1 scallion, trimmed and minced, plus more for serving
3/4 teaspoon Old Bay seasoning, plus more for serving
1/2 teaspoon kosher salt
1/4 cup crushed Ritz crackers (from about 7 crackers), plus more whole crackers for serving
Sliced English cucumbers and other crackers, for serving

Steps:

  • Heat the oven to 375 degrees and grease a shallow, 2-cup capacity baking dish or ovenproof skillet with butter.
  • In a medium mixing bowl, combine the crab meat, cream cheese, 1/4 cup Parmesan, mayonnaise, lemon zest and juice, scallion, Old Bay and salt; mix with a fork until thoroughly combined. Scrape the mixture into the prepared baking dish and smooth into an even layer.
  • In a small bowl, combine the remaining 1/4 cup Parmesan and the crushed Ritz crackers; sprinkle the mixture evenly over the dip.
  • Bake for about 25 minutes, or until bubbling and golden brown on top. Dust lightly with Old Bay, sprinkle with a few minced scallions, and serve hot with sliced cucumbers and crackers.

PALOMINO'S DUNGENESS CRAB DIP



Palomino's Dungeness Crab Dip image

This recipe was shared with the Minneapolis/St. Paul Magazine by the head chef of the Palomino restaurant chain. It is delicious! It is very similar to the crab dip at Kincaid's as well (they are sister restaurants). You could probaby cut the breadcrumb topping in half because there is always extra; or, you could use it for another delicious recipe! The recipe gives you the option of using fresh or dried herbs, which is helpful.

Provided by History Teacher

Categories     Crab

Time 40m

Yield 3 cups, 10-12 serving(s)

Number Of Ingredients 14

2 cups mayonnaise or 2 cups salad dressing
2 (7 ounce) jars marinated artichoke hearts, drained and chopped
1 1/2 cups chopped cooked dungeness crabmeat (8 oz.)
1 cup grated parmesan cheese
1 large onion, very thinly sliced
1 cup soft french breadcrumbs
2 tablespoons butter or 2 tablespoons margarine, melted
2 tablespoons finely chopped parsley
1 teaspoon chopped fresh rosemary leaf (or 1/4 t. dried)
3/4 teaspoon finely chopped basil leaves (or 1/4 t. dried)
1/4 teaspoon chopped thyme leaves (or 1/8 t. dried)
1/4 teaspoon chopped oregano leaves (or 1/8 t. dried)
1/4 teaspoon chopped marjoram leaves (or 1/8 t. dried)
1 small garlic clove, finely chopped

Steps:

  • Preheat oven to 350. Mix all ingredients of Herb Crust; refrigerate in airtight container while preparing crabmeat mixture. Mix mayonnaise, artichokes, crabmeat, cheese, and onion in medium bowl. Spread crabmeat mixture in ungreased, shallow 1-1/2-qt. casserole or oven-proof dish. Sprinkle with 3 T. Herb Crust. Bake uncovered 15-20 minutes or until golden brown. Serve with crackers or bread. Yields about 3 Celsius.

Nutrition Facts : Calories 317.6, Fat 21.6, SaturatedFat 5.7, Cholesterol 27.1, Sodium 611.5, Carbohydrate 25.8, Fiber 4.2, Sugar 4.8, Protein 7.1

TERESA'S CRAB DIP



TERESA'S CRAB DIP image

Number Of Ingredients 4

1 pint small curd cottage cheese
1 small carton garlic dip
4 oz. cream cheese
1 small can pacific pearl crab

Steps:

  • Combine and chill for 3-4 hours for best results.

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