HOT CHEDDAR-CRAB DIP
Topped with buttery, toasted breadcrumbs, our hot crab dip has a bechamel base-smoother than the standard cream cheese. The result will be the hit of the party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Melt 6 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Whisk in flour; cook, whisking constantly, 4 minutes. Continue to whisk; pour in milk in a slow, steady stream. Simmer over medium heat, whisking, until thickened, about 4 minutes. Stir in cayenne and mustard. Gradually whisk in cheese; whisk until melted.
- Remove from heat. Stir in lemon juice, zest, and Worcestershire. Stir in crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.
- Melt remaining 2 tablespoons butter; stir into bread pieces. Season with salt and pepper. Arrange bread mixture over crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.
HOT CRAB DIP WITH CHEDDAR
Make and share this Hot Crab Dip With Cheddar recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- In a bowl, stir together the crabmeat, Cheddar, cream cheese, mayonnaise, sour cream, chopped scallions, garlic, lemon juice, Worcestershire sauce, hot sauce, and mustard powder.
- Scrape the mixture into a wide baking dish; one that is pretty enough for serving.
- Bake until the dip is golden and bubbling, 45-55 minutes.
- Chop the dark green scallion tops and sprinkle over the dip to add a little color.
- Serve hot with a bowl of tortilla chips or crackers to use as dippers.
Nutrition Facts : Calories 185.3, Fat 14, SaturatedFat 7.5, Cholesterol 55.3, Sodium 521.1, Carbohydrate 3, Fiber 0.1, Sugar 1.4, Protein 11.8
STEPH'S CHEDDAR CHEESE PUFFS (FOR CRAB DIP APPETIZER)
Steps:
- In a 2 quart pan, bring water, butter and nutmeg to a full boil over medium-high heat, stirring until butter is melted. Add flour all at once and stir briskly until mixture leaves sides of pan and forms a ball (about 2 minutes). Remove from heat and transfer to a bowl; let stand for about 5 minutes. Add eggs, one at a time, beating after each addition until mixture is well blended. Stir in cheese. Scoop out spoonfuls of dough about 1 1/2 inches in diameter; drop at least 1 inch apart on non-stick foil. Bake in a 400 degree oven until puffs are golden brown (20-25 minutes). Turn off oven. Remove puffs from oven and pierce each in several places with a fork. Return to baking sheets in turned off oven for 10 minutes to crisp. When cool, stuff with filling, such as crab dip or smoked trout mousse.
CHEDDAR CRAB DIP
This is different from the usual cream-cheese based hot crab dips. I know the combo sounds a bit weird, but don't let the velveeta put you off, it all comes together in the end. You can use real crab or the fake stuff, but I prefer real. Serve with Bremner's wafers or any other good, mild cracker.
Provided by xtine
Categories Crab
Time 15m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Combine cheeses in saucepan with butter and wine.
- Stir over low heat until cheeses melt.
- Stir in crab & continue cooking to heat through.
- Add salt, pepper and Tabasco to taste.
- Pour into serving dish & serve with crackers or crudites.
Nutrition Facts : Calories 155.1, Fat 12.6, SaturatedFat 8.1, Cholesterol 39.9, Sodium 363.4, Carbohydrate 1.9, Sugar 1.4, Protein 7.2
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