Best 8 Crab Dip And Crab Salad 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.

DELICIOUS KRABBY SALAD DIP

Steps:

• In a large bowl, stir together the crabmeat, celery, onion, parsley, mustard, mayonnaise, pepper, and garlic powder. Season to taste with seasoned salt, fold in black olives if using. Cover, and refrigerate for at least 45 minutes. Taste before serving and adjust seasonings to taste.

COTTAGE CHEESE CRAB SALAD

Steps:

• In a bowl, combine the cottage cheese, sour cream, mustard, garlic powder and pepper. Stir in crab, celery and onions. Serve on lettuce-lined plates with tomato wedges.

CRAB DIP AND CRAB SALAD

Steps:

• Mix Cream cheese, Mayonnaise, Cream cheese (use mixer for fluffy texture).
• Add all spices and continue to blend.
• add vegetables and blend with wooden spoon. Mixing well.
• Add Cheese and Crab. Blend well.
• Cover and refrigerate over night.
• Before serving blend again to distribute any pockets of spice.
• If using for Crab Salad, spread on muli grain bread or buns.
• If using for salad topping, place 3/4 cups on bed of salad greens.
• If using for dip, serve with baguette, white corn chips or crackers.

CRAB SALAD IN ENDIVE LEAVES

Steps:

• Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
• Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

DILLY CRAB SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Stir in crab. Combine the sour cream, mayonnaise and dill; add to pasta mixture and stir to coat. Chill until serving.

CRAB RANGOON DIP WITH CRISPY WONTON CHIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
• Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
• Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
• While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
• Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

SOUTHWESTERN CRAB SALAD SALSA DIP

Steps:

• Dice tomatoes,onions and cilantro.
• Combine into bowl.
• Cut avocado into squares, add to bowl.
• Add crab,lime juice and salt to taste.
• Serve with tortilla chips.