Friday, February 14, 2014

Anne's Hot Crab Dip

2 recipes from Anne C:

Recipe 1:
2 (8-ounce) packages cream cheese, softened
1 1/4 pounds lump crabmeat, drained and picked over to remove any shell, then shredded*
4 tablespoons grated onion
3 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 1/2 teaspoons Tabasco sauce (or to taste)
1 garlic clove, finely minced
1 tablespoon prepared horseradish
1 teaspoon ground cumin
1/4 teaspoon white pepper 

Beat the cream cheese in a large bowl with an electric mixer until creamy. Stir in the crabmeat, then the rest of the ingredients. Microwave the dip in the bowl for about a minute, or until heated through. Stir again.  Or put in a slow cooker and keep heated for a buffet.

Recipe 2:
  • 2 (8-ounce) packages cream cheese, softened
  • 1 (8-ounce) container sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon dry mustard
  • 1/4 teaspoon garlic salt
  • 1 pound fresh crabmeat, drained and picked
  • 1 cup (4 ounces) shredded Cheddar cheese
  • Garnish: chopped fresh parsley
  • Crackers or toasted French bread rounds
Combine first 7 ingredients, stirring until blended. Fold in crabmeat.
Spoon mixture into an 11- x 7-inch baking dish; sprinkle evenly with Cheddar cheese.

Bake at 350° for 35 minutes or until bubbly. Garnish, if desired. Serve immediately with crackers or toasted French bread rounds.