Best Super Easy Layered Crab Dip Recipes

LAYERED CRAB DIP

Layered Crab Dip image

This is a great make-ahead dish to serve to a crowd. I always get requests for the recipe any time I serve it.

Provided by buddiegirl

Categories Crab

Time 30m

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

1 (250 g) package cream cheese, softened
1/2 cup Miracle Whip or 1/2 cup mayonnaise
2 (170 g) cans crabmeat or 2 (170 g) cans shrimp
1 (250 ml) jar seafood cocktail sauce
1 cup chopped green pepper
1 cup chopped green onion
2 medium tomatoes, seeded and chopped
2 cups grated cheddar cheese
crackers or tortilla chips, for dipping

Steps:

Mix softened cream cheese and miracle whip together until smooth.
Spread into a deep serving dish (at least 2 inches deep).
Mix the drained crabmeat and the cocktail sauce together and then spread over cream cheese layer.
Sprinkle chopped green pepper, green onion and tomato over crab layer.
Cover vegetable layer with grated cheese, cover and refrigerate.
Serve with crackers or tortilla chips for dipping.
Can be made 1 day ahead and stored in refrigerator.

LAYERED CRAB DIP

Layered Crab Dip image

This Layered Crab Dip will be a hit at your next party. Perfect for entertaining at home and also easy to take to a friend's house!

Provided by Jurga

Categories Appetizer

Number Of Ingredients 15

Ingredients

1 pound fresh crabmeat or 2 8-ounce cans lump crabmeat, drained
2 green onions (minced)
1/2 cup diced cucumber
1/2 cup diced red onion
1 medium tomato (seeded and finely chopped)
1 Tablespoon minced fresh parsley
1 Tablespoon minced fresh cilantro
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
Salt and freshly ground pepper (to taste)
2 8-ounce packages cream cheese (softened)
1/4 cup mayonnaise
1 avocado (peeled, seeded and diced)
Tortilla chips

Steps:

In a glass bowl combine crabmeat, green onions, cucumber, red onion, tomato, parsley and cilantro.
In a small bowl, combine the 3 juices.
Stir the juices into the crab mixture. Add salt and pepper to taste.
Cover and refrigerate at least 6 hours or overnight.
When ready to serve, combine cream cheese and mayonnaise, blending well.
Spread a thin layer of the cream cheese and mayonnaise mixture over the bottom of a serving platter.
Drain crab mixture, pressing out as much moisture as possible.
Spread crab mixture over cream cheese and mayonnaise.
Top with diced avocado.
Serve with tortilla chips.

LAYERED SEAFOOD DIP

Layered Seafood Dip image

A friend sent me this recipe! A creamy base is layered with cocktail sauce, veggies, seafood and cheese. It's a total crowd pleaser and will be a hit at any gathering.

Provided by Vanessa

Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes

Time 2h15m

Yield 48

Number Of Ingredients 10

Ingredients

1 (8 ounce) package cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 cup cocktail sauce
½ cup chopped green bell pepper
3 green onions, chopped
1 tomato, seeded and chopped
1 cup cooked crabmeat
1 cup cooked baby shrimp
1 cup finely shredded mozzarella cheese

Steps:

In a medium bowl, blend cream cheese, sour cream and mayonnaise.
In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella.
Cover and chill in the refrigerator at least 2 hours before serving.

Nutrition Facts : Calories 47.9 calories, Carbohydrate 1.8 g, Cholesterol 14.3 mg, Fat 3.5 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 1.7 g, Sodium 121.9 mg, Sugar 1 g

LAYERED CRAB RANGOON DIP

Layered Crab Rangoon Dip image

This fresh, tasty dip takes its inspiration from a takeout favorite, fried crab rangoon dumplings.

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 10 to 12

Number Of Ingredients 16

Ingredients

Two 8-ounce packages cream cheese, at room temperature
1/3 cup milk
1 pound fresh lump or jumbo lump crabmeat
One 8-ounce can whole water chestnuts, drained and chopped
3 tablespoons hot Chinese mustard
1 red onion, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup sweet-and-sour sauce
1 small romaine heart, thinly shredded
1 bunch scallions, thinly sliced
1 cup loosely-packed fresh cilantro leaves, chopped
Fried wonton skins, shrimp chips or rice crackers, for serving

Steps:

Beat together the cream cheese and milk in a large bowl with an electric mixer until smooth, about 2 minutes.
Combine the crabmeat, water chestnuts, mustard, onion, Worcestershire, soy sauce, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss gently to combine.
Spread out the cream cheese mixture in an even layer in a 9- by 13-inch baking dish. Spread the sweet-and-sour sauce on top, leaving about a 1-inch border of cream cheese all around. Spoon the crab mixture on top of the sweet-and-sour sauce. The dip can be prepared up to this point and refrigerated, covered, overnight.
Just before serving, scatter the lettuce, scallions and cilantro over the crab, leaving a 1-inch border all around. Serve with wonton skins, shrimp chips or rice crackers.