Best Creamy Crab Dip Recipes

CREAMY ARTICHOKE SPINACH & CRAB DIP

Steps:

• Preheat oven to 375 degrees.
• Heat the olive oil in a large skillet over medium heat. Add the onions and cook until they begin to soften. Add the garlic and cook 1 minute longer. Stir in the spinach and artichoke hearts. Add the cream cheese, sour cream and mayonnaise, cooking and stirring until blended well.
• Turn the heat down to low. Add the shredded cheese and stir until just melted. Stir in the hot sauce, Worcestershire sauce and lemon juice. Gently stir in the crab. Taste the dip and season with salt and pepper, to taste.
• Pour the mixture into an 8 x 8 baking dish. Sprinkle Parmesan cheese over all. Bake for 25 to 30 minutes, or until the top begins to brown.
• Allow the dip to cool for 5 minutes. Top with tomato, if desired.
• Enjoy!

CREAMY ARTICHOKE, CRAB & BRIE DIP RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Coat a 1-quart baking dish with nonstick spray. Sauté onion in 3 teaspoons oil in a nonstick skillet over medium-high heat until soft, about 5 minutes. Deglaze pan with wine; simmer until nearly evaporated. Stir in artichokes and cream; simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stirring until melted and smooth. Off heat, stir in Dijon, zest, lemon juice, Worcestershire, cayenne, parsley, and tarragon. Spread crabmeat in prepared baking dish, then top with Brie mixture. Toss together panko and remaining 2 teaspoons oil; sprinkle over the top. Bake dip until bubbling and topping is golden, about 15 minutes. Serve dip with toasted baguette slices.

CREAMY CRAB DIP

Steps:

• In a large heavy saucepan over low heat, combine the first nine ingredients. Cook and stir until cream cheese is melted and mixture is heated through. Stir in crab and 2 tablespoons parsley; heat through. , Transfer to a serving bowl; sprinkle with almonds, paprika and remaining parsley. Serve warm with crackers. Refrigerate leftovers.

OH SO GOOD HOT AND CREAMY LOW FAT CRAB AND ARTICHOKE DIET DIP

Steps:

• Preheat oven to 350' degrees F.
• Coat baking tray with cooking spray.
• Cut top from bread, set top aside.
• Carefully cut out inside loaf in one piece leaving a 1" shell.
• Cut the removed bread into cubes, put on prepared tray and bake at 350' degrees F for 10 minutes until browned.
• Cream together the cream cheese, skim milk, lemon juice, wine, Worcestershire sauce, cayenne pepper, garlic salt and tabasco sauce until smooth.
• Stir in crab, artichokes and onion.
• Fill bread shell with mixture, replace top, wrap tightly with aluminum foil.
• Place on ungreased baking sheet, bake at 350' degrees F for 1 hour and 15 minutes or until the dip is hot.
• Serve with toasted bread cubes and choice of crackers.

CREAMY SUMMER CRAB DIP

Steps:

• Beat together the cream cheese, mayonnaise, sour cream, and lemon juice in a large bowl until smooth. Stir in the green onions and crabmeat. Chill for 30 minutes before serving.

HOT CREAMY CRAB DIP

Steps:

• Preheat oven to 350 F degrees.
• In a mixing bowl using an electric mixer, beat cream cheese and mayonnaise until smooth.
• Stir in crabmeat, minced onion, lemon juice and Tabasco sauce.
• Spoon mixture into a small oven-proof dish that has been sprayed with a good vegetable oil.
• Bake in preheated 350 F oven for 20 minutes or until sauce is bubbly.
• Serve with crackers of your choice, potato chips, tortilla or taco chips.
• NOTE: For those who prefer a spicier dip, add addtional Tabasco sauce, also 2 teaspoons of Worcestershire sauce.
• You may consider adding about 4 Gherkin pickles chopped small.

CREAMY CRAB RANGOON DIP

Steps:

• Mix all together and chill in refrigerator before serving.
• Serve with fried wontons strips from a chinese restaurant or from a grocery store that serves Chinese food.

CREAMY JALAPEñO CRAB DIP

Steps:

• Combine crabmeat, peppers, corn and cilantro in medium bowl.
• Mix mayo and lime juice. Add to crab mixture; mix lightly.
• Refrigerate at least 30 min. before serving.

CREAMY CLAM AND CRAB DIP

Steps:

• In a saucepan over low heat combine all ingredients. Stir occasionally for about 30 min until warmed thoroughly. Serve with sliced veggies for an interesting dip.

CREAMY SPINACH AND CRAB MEAT DIP

Steps:

• Mix powdered soup mix with sour cream and mayonnaise and refrigerate until soup mix softens (this can be done overnight if you like).
• Stir in well the rest of the ingredients.
• Take a large round unsliced bread loaf and cut a big circle from the top. Hollow the cavity out by pressing down on the bread. Make little cuts around the edges of the loaf near the rim of the circle.
• Fill the loaf with the dip. The cuts allow people to tear bread off easily to dip. I usually chop up the bread 'lid' as well as it always gets dipped in and eaten.

HOT AND CREAMY CRAB AND ARTICHOKE DIP

Steps:

• Preheat the oven to 425 degrees. In a bowl, beat the cream cheese, mayo, and yogurt until smooth. Add the white and light green parts of the green onions. Add the lemon cheese and 1 1/4 C. grated cheese. Mix in the artichokes and crab and season with the salt and pepper. Scrape into a casserole dish and spread evenly. Sprinkle the remaining cheese on top of the dip. Bake the dip for approximately 20 minutes, or until it is bubbly and golden brown.

COOL & CREAMY CRAB DIP

Steps:

• Mix cream cheese and sour cream in medium bowl until blended.
• Stir in next 5 ingredients.
• Serve with peas and crackers.

CREAMY BRIE DIP WITH ARTICHOKES AND CRAB

Steps:

• Preheat oven to 400; coat a 1 qt. baking dish with nonstick spray. Saute onion in 3 tsp oil in a nonstick skillet over medium-high heat until soft, about 5 minutes. Deglaze with wine, simmer until nearly evaporated, then stir in Artichokes & cream. Simmer 1 minute, reduce heat to medium-low, then add Brie in batches, stirring until melted and smooth. Remove from heat, add Dijon, lemon juice & zest, Worcestershire, Cayenne, Parsley, and Tarragon. Spread Crabmeat in the prepared baking dish, then top with Brie Mixture. Toss Panko and remaining 2 tsp. of oil together in a bowl, then sprinkle over cheese mixture. Bake until dip is bubbly and topping is golden about 15 minutes. Serve with Crackers or Bread.

CREAMY MEXICAN CRAB DIP

Steps:

• Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened (in my microwave it takes about 6 minutes so check and stir every minute or so), stirring with a wire whisk until smooth.
• Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid, crabmeat, and salsa to cheese; stir well.
• Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.

CREAMY CRAB AND ARTICHOKE DIP

Steps:

• In a medium mixing bowl, blend together cream cheese and mayonnaise until smooth. Stir in remaining ingredients and place mixture into a glass pie plate. Bake, uncovered, for 15-18 minutes, until heated through and lightly browned. Serve with crackers or French bread. Options: Use low-fat garlic cream cheese with low fat mayonnaise. Use 1/3 cup Mozzarella cheese in mixture.

CREAMY CRAB AND ARTICHOKE DIP

Steps:

• 1. Chop artichoke hearts. Set aside.2. In medium bowl stir together cream cheese and mayonnaise. Stir in artichoke hearts, Parmesan cheese and onions. Fold in imitation crabmeat. 3. Spoon into 9-inch pie plate or two 2-cup casseroles**. Bake, uncovered, at 375°F about 25 minutes or until heated through. Granish as desired. Serve with crackers.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.**NOTE: If using two 2-cup casseroles, one may be refrigerated and baked up to 24 hours later. Increase baking time by 5 minutes for refrigerated casserole.

CREAMY CRAB & ARTICHOKE DIP

Steps:

• Pre-heat oven to 375°F.
• In a bowl, blend cream cheese & mayonnaise until smooth. Stir in remaining ingredients & place into a glass pie plate.
• Bake, uncovered for 15-18 min., until heated through & lightly browned.
• Serve with "Keebler Town House" crackers.

CREAMY BAKED CRAB DIP

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine cream cheese, crabmeat, green onions, milk, salt, pepper and Worcestershire sauce. Stir well.
• Place mixture in an ovenproof serving dish.
• Sprinkle with paprika.
• Bake for 15 minutes or until heated.

CREAMY THAI CRAB MEAT DIP

Steps:

• Mix the Trident Coconut Cream, spring onion and Trident Red Curry Paste in a small saucepan and boil until well reduced and thick.
• Add the crabmeat and Trident Stir-Fry Fish Sauce and stir. Cook for 30 seconds.
• Stir in 1 beaten egg and cook gently for 20 seconds. Then set aside to cool.
• Spoon into a bowl and serve with Trident Rice Crackers.

COOL & CREAMY CRAB DIP

Steps:

• MIX cream cheese and sour cream in medium bowl until well blended.
• STIR in next 3 ingredients.
• SERVE with peas and crackers.