Best Creamy Mexican Crab Dip 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.

CREAMY CRAB DIP WITH CREAM CHEESE

Steps:

• Gather the ingredients.
• In a small bowl, combine the cream cheese, mayonnaise, milk, salt, garlic powder, and cayenne pepper or Tabasco sauce, to taste. Blend well.
• Gently fold in the chopped crabmeat.
• Cover and refrigerate the crab dip until it is thoroughly chilled.
• If desired, sprinkle with Old Bay seasoning. Serve chilled.

CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.
• Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.
• Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

HOT CRAB DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
• Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

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.

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.