Best Creamy Mexican Crab Dip Recipes

BOBBY DEEN'S MEXICAN CRAB DIP

Steps:

• In a 4 quart saucepan, heat olive oil over medium heat. Add the onion, jalapeno pepper, and garlic and cook, stirring frequently, for 3 minutes. Stir in the beer and cook until the liquid is reduced by half. Stir in the cream, cream cheese, and processed cheese, whisking until melted and smooth.
• Stir in crab meat, lime juice, green onion, cilantro, and chili powder and simmer for 15 minutes. Add the salt, pepper, cayenne pepper, and cumin. Transfer the dip to a serving bowl and garnish with sliced jalapeno peppers, if desired. Serve hot with tortilla chips.

CHEESY HOT CRAB DIP

Steps:

• Preheat oven to 350 degrees F.
• Place cream cheese, mayonnaise, and sour cream in a medium mixing bowl and stir until creamy. Add remaining ingredients and stir again until well combined. Transfer to a small baking dish and transfer to oven.
• Bake for 25 to 30 minutes until browned and bubbly.
• Serve with crackers, baguette slices, or tortilla chips.
• Add the ingredients to a small (3- to 4-quart) slow cooker, stir to combine, and set it on LOW for 2 hours. It needs to cook until the cream cheese melts completely. Stir the dip and then let it cook for an additional 15 to 20 minutes.
• It should keep well for up to an hour on the KEEP WARM or LOW setting. Be sure to stir it occasionally to prevent it from burning or separating.

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.

WARM MEXICAN CRAB DIP

Steps:

• 1. Pre-heat oven to 350°F. Lightly oil a shallow 1½ quart casserole dish. 2. In a medium skillet over low heat, melt the butter. Add the onion and jalapeno and saute for 5 minutes, stirring often. Remove from heat and set aside. 3. In a separate bowl, using an electric mixer, place the cream cheese, mayonnaise, and sour cream and blend together until smooth. Using a spatula, fold in the crab meat, salt, chili powder, cumin, hot sauce, cilantro, lime juice and ½ cup of cheddar cheese. Fold in the onions and jalapeno. 4. Transfer the dip to the prepared baking dish. Sprinkle with the remaining ½ cup cheddar cheese and bake uncovered for 20-25 minutes until heated through and bubbly. Top with cilantro and serve warm with tortilla chips.

BAKED CRAB DIP

Steps:

• In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. , Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.

WARM MEXICAN CRAB DIP

Steps:

• In a 4 quart saucepan, heat olive oil over medium heat.
• Add onion, jalapeno pepper, and garlic and cook, stirring frequently, for 3 minutes.
• Stir in the beer and cook until the liquid is reduced by half.
• Stir in the cream, cream cheese, and Velveeta, whisking until melted and smooth.
• Stir in lime juice, green onion, cilantro, and chili powder, and simmer for 15 minutes. Add salt, black pepper, cayenne, and cumin, stirring to blend well.
• Gently stir in crab meat, being careful to not break it up a great deal. Transfer to serving bowl. Serve hot with tortilla chips.