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Crab and pepper dip recipe

Crab and pepper dip recipe


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  • Seafood starters

Tasty and versatile crab dip. Feel free to leave out the crab for a seafood-free pepper dip! Serve with crackers, celery and/or carrot sticks

Baje
Sofala, Mozambique

1 person made this

IngredientsServes: 10

  • 1 jar 'Pimentos Marrones' (jarred red peppers in oil), drained
  • 1 packet crab seafood sticks
  • 250g cream cheese
  • 250g mayonnaise
  • 1 teaspoon celery salt or regular salt
  • 100g soured cream
  • 1 teaspoon tomato salsa or hot sauce
  • 1/2 teaspoon paprika

MethodPrep:20min ›Ready in:20min

  1. Cut crab sticks and the Pimento Marrones into small pieces and set aside.
  2. Mix together the remaining ingredients until well combined.
  3. Mix together the cream mixture and the crab and pimentos.
  4. Chill and serve with crackers, celery and/or carrot sticks.

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Recipe Summary

  • 2 (8 ounce) packages cream cheese, room temperature
  • 1 (8 ounce) package imitation crabmeat, flaked
  • 1 green onion, finely chopped
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons minced jalapeno pepper
  • 1 cup shredded Monterey Jack cheese
  • ½ cup shredded Monterey Jack cheese

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together the cream cheese, imitation crab, green onion, garlic, lemon juice, jalapeno and 1 cup shredded cheese. Transfer to an oven safe serving dish, or nice pie plate. Sprinkle the remaining 1/2 cup of cheese over the top.

Bake for 25 to 30 minutes in the preheated oven, until the edges are boiling and cheese has melted in the center.


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The best crab dip recipe ever

We decided to create a great crab dip as part of an appetizer plate to serve to our old retail store’s customers. We tested dozens of recipes week after week, narrowing down the selections and repeating the favorites until our customers had helped us select the very best one. This easy creation was best served on warm slices of french bread, but worked equally well on crackers and as a vegetable dip. We know you’re going to love it!

  • (2) 8 oz. packages Cream Cheese
  • 2/3 Cup low-fat Plain Yogurt
  • 1 Tbsp prepared Horseradish
  • 1 tsp Worchestershire Sauce
  • 1/2 tsp ground Red Pepper
  • 1/4 tsp Hot Sauce
  • 1 Tbsp finely chopped fresh Green Onions
  • 1/2 Cup diced Water Chestnuts
  • 3/4 lb. lump Crab Meat (you can use less or imitation if desired)

Beat the Cream Cheese at high speed with a mixer until smooth. Add Yogurt, Horseradish, Worchestershire Sauce, Pepper & Hot Sauce and beat until smooth. Stir in the Green Onions, Chestnuts and Crab Meat with a spoon until well mixed. Serve it up and enjoy!


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Baking an incredible loaf of bread falls, somewhat frustratingly, between couldn't-be-simpler and intimidatingly complex. For 30,000 years.


Warm Crab Dip

This elegant appetizer dip is a deliciously simple combination of lump crab meat, cream cheese, sour cream, shallots, and red bell pepper.

Ingredients

  • 8 ounces lump crabmeat
  • 6 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1-1/2 tablespoons fresh lemon juice (1/2 lemon)
  • 1/4 teaspoon Worcestershire sauce
  • Dash of Tabasco
  • 1/2 medium shallot, very finely chopped
  • 1/4 medium red bell pepper, seeded and minced
  • Salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 325°F.
  2. Butter the inside of a small, ovenproof casserole. Place the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire, Tabasco, shallots and red bell pepper in a mixing bowl. Season lightly with salt and pepper. Combine until smooth, then gently fold in the crabmeat.
  3. Transfer the mixture the prepared casserole and bake, uncovered, for 12 to 15 minutes.
  4. Serve with crackers or lightly toasted slices of baguette.
Nutrition Information:

Note: Nutrition information is estimated and may vary from your actual results.


In many of my recipes – like my very favorite Crab Pasta Salad – I use imitation crab meat. In that recipe in particular, the main reason is for texture. It just holds up better.

In other recipes, the reason for the imitation crab meat is cost. Cans of lump crab meat can run between $8 and $15. If cost is a limitation, you could absolutely use imitation crab meat in this recipe and it would work. If cost is not a limitation, for this recipe I would stick with the real deal.


Recipe Summary

  • 1 tablespoon unsalted butter
  • 10 tablespoons olive oil
  • 1 small red onion, finely diced
  • 1 small red bell pepper, finely diced
  • 4 stalks celery, finely diced
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot-pepper sauce
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound lump crabmeat, drained and picked to remove shells
  • 3/4 cup breadcrumbs
  • 1/4 cup finely chopped fresh basil
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 large eggs, lightly beaten
  • Roasted Red-Pepper Dip for Crab Cakes

In a large skillet, heat butter and 2 tablespoons olive oil over medium heat. Add onion, bell pepper, celery, Worcestershire sauce, pepper sauce, salt, and pepper saute until the vegetables have softened, 8 to 10 minutes. Let cool to room temperature.

Transfer the cooled vegetable mixture to a medium bowl. Add crabmeat, breadcrumbs, basil, mayonnaise, mustard, and eggs, and stir to combine well. With your hands, shape mixture into 2-inch patties.

Heat oven to 250 degrees. In a large saute pan, heat 4 tablespoons olive oil over medium heat. Add 8 to 10 crab cakes, and cook until golden brown, 1 to 2 minutes on each side. Drain on paper towels. Transfer crab cakes to a baking sheet, and keep warm in the oven. Repeat, cooking the remaining crab cakes, adding remaining 4 tablespoons olive oil as needed. Serve hot with roasted red-pepper dip.


I set a twenty dollar bill on fire the last time I made this. And I thought of sunshine and rainbows and sang Kumbaya while I watched it burn. It was really a great time. The best.

We were headed to our friends house for an oyster roast so I decided to bring crab dip because I thought that sounded like the perfect appetizer to go along with the oysters! I ran out to the store the night before to buy the ingredients and set out to whip up a batch that morning.

I mixed the cream cheese and other ingredients together, tweaked everything for seasoning then reached for the can of crab meat… which was sitting on the counter. Where I’d left it out overnight.

I tried to rationalize a way that it might still be good by literally going to see what we had the thermostat set at (67 in the winter) and counting the hours it had set at room temperature. I opened the can and smelled the crab meat, which smelled…. like crab meat… so that didn’t help.

It didn’t take me long to come to my senses and throw it out but I will admit, it was hard to dump all that hard-earned money down the drain.

Oh well, better safe than sorry! I just ran back to the store and bought more. I ain't gonna lie, though, it hurt. It hurt meh good!

The way I have the recipe written is exactly how I make mine but you can add minced onion or celery if you like a little crunch. You can also add a little shredded cheese if you’d like this to be more like a spread.

You could also bake this in a small crock at 350 degrees for about 30 minutes (or until bubbly) if you’d prefer a warm dip. And if you’re not a fan of Cajun cuisine, substitute Old Bay Seasoning for the Cajun seasoning!

You can really make this yours! Just use my recipe as a base then jazz it up to suit your fancy!


  • 1 lb. (0.4 kg) lump crabmeat (I used two 2-lb live Dungeness crab)
  • 1 package (8 oz. /226 g) cream cheese, softened
  • 1 cup mayonnaise
  • 2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon ground mustard
  • 3 dashes cayenne pepper
  • 1/2 cup shredded Cheddar cheese
  1. Boil the Dungeness crab in hot boiling water until cooked, about 8 minutes. Drain and let cool. Pick the crabmeat from the Dungeness crab. Set aside.
  2. Preheat oven to 350°F (176°C). Mix cream cheese, mayonnaise, Old Bay Seasoning, ground mustard and cayenne pepper in a bowl until well blended. Add crabmeat. Toss gently.
  3. Spread in a baking dish. Sprinkle with Cheddar cheese. Bake 30 minutes or until hot and bubbly. Serve immediately with sliced French bread or crackers.


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