Best Crabby Horseradish Dip Recipes

Crab and Horseradish Dip Recipe - (4.7/5) image

Provided by á-5531

Number Of Ingredients 7

1 TB. HORSERADISH DIP SEASONING (Penzeys)
2 TB. water
8 oz. cream cheese (regular or low-fat) at room temperature
1/3 Cup mayonnaise
2 TB. prepared chili sauce (at most grocery stores by the catsup), cocktail sauce works well, too
1 4-oz. can crab meat, drained
1 tsp. fresh lemon juice, optional

Steps:

Mix HORSERADISH DIP with the water and let stand for 5 minutes. Mix the cream cheese and mayonnaise until well blended. Add the chili sauce and mix, scraping down the sides of the bowl with a spatula. Add the rehydrated HORSERADISH DIP and mix. Fold in the drained crab meat. The dip mixture has lemon in it but we just love a squeeze of fresh lemon juice. Place the dip in a bowl, cover with plastic wrap and refrigerate until ready to serve. Nutritional Information Servings 8; Serving Size 1/4 cup (62g); Calories 140; Calories from fat 110; Total fat 12g; Cholesterol 35mg; Sodium 270mg; Carbohydrate 4g; Dietary Fiber 0g; Sugars 3g; Protein 5g.

Maryland Hot Crab Dip image

Provided by Sally

Categories Appetizers

Time 35m

Number Of Ingredients 10

8 ounces (224g) block cream cheese, room temperature*
1/4 cup (60g) mayonnaise
1/2 cup (120g) sour cream
1 and 1/4 cups (155g) shredded cheddar cheese, divided
1/2 teaspoon ground mustard
1 teaspoon lemon juice
1 and 3/4 teaspoons Old Bay seasoning*
2 teaspoons worcestershire sauce
1 pound fresh lump crab meat*
optional: 2 dashes of hot sauce (or to taste)

Steps:

Preheat oven to 375°F (191°C).
In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
Add the mayonnaise, sour cream, 1 cup cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined. Using a spoon or rubber spatula, gently fold in the lump crab meat. If you used hot sauce, taste, then add more hot sauce if desired.
Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining 1/4 cup of cheddar cheese.
Bake for 25 minutes or until hot and bubbly around the edges.
Serve warm.
Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or in a 350°F (177°C) until warmed throughout.

Horseradish Crab dip image

Provided by Danielle Matthews

Time 5m

Number Of Ingredients 4

1 can(s) lump crab meat or claw meat
cocktail sauce (i make my own or store bought)
8 oz cream cheese (softened)
1 box wheat thins

Steps:

1. In a shallow dish, spread cream cheese evenly on bottom.
2. Spread cocktail sauce on top of cream cheese.
3. Sprinkle crabmeat on top (careful to feel for shell as I have found it in it before)
4. Refridgerate 30 mins. Scrape wheat thins into it and eat!

Horseradish Crab Dip image

Provided by Dancer

Categories Crab

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
2 -3 tablespoons picante sauce
1 -2 tablespoon prepared horseradish
1 (6 ounce) can crabmeat, drained,flaked,and cartilage removed
celery rib (or a mixture of everything)