in search for hot crab dip

[Vanessa]

Hi. I guess my other post got deleted. Does anyone have a great hot crabmeat dip? My husband & I went to a party and I could not pry the bowl out of his hands (but could not get the recipe) Help!!

[tammy/MN]

hi vanessa, here is my recipe, but i wouldn't consider it "lite" enjoy

"Crabmeat Dip"

1/2c mayo
1 can cream of shrimp soup
2 8ozpkgs cream cheese
1lb crabmeat

mix by hand, bake at 350 until golden brown--about 1 hr.

[Gail]

Fancy meeting you here! Don't know if any of these will suit your needs (two are "light") but stand back, the floodgate has opened.

HOT CRAB DIP

1 8-ounce package Neufchatel or other low-calorie cream cheese
1/4 cup light mayonnaise
2 tablespoons lowfat milk
2 teaspoons creamed horseradish (more for Deanna)
2 tablespoons lemon juice
1/4 cup chopped green onions
1/4 cup chopped, toasted, slivered almonds
1/2 pound cooked crab meat or surimi, flaked
Salt, white pepper
Begian endive or crisp, raw vegetables cut into bite-sized pieces

Blend the cheese, mayonnaise, milk, horseradish, and lemon juice until well mixed and smooth. Stir in the green onions, almonds,and crab meat. Season to taste with salt and white pepper. Spoon the mixture into a shallow, ovenproof, 2 to 3-cup serving dish and bake at 375 degrees for 20 to 25 minutes or until heated through. Stir lightly and serve hot.

MAKES 1 3/4 CUPS DIP

(From Best Recipes from the Los Angeles Times)


HOT CRAB DIP

1/2 cup nonfat cottage cheese, pressed through cheescloth with a spoon to remove as much moisture as possible
4 oz reduced-fat cream cheese
2 small cloves, garlic, minced
1/4 tsp Worcestershire sauce
1/4 tsp Old Bay Seasoning
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
1/2 lb fresh or frozen and thawed crabmeat, well-drained and patted dry
1 Tbl fresh lemon juice

Place pressed cottage cheese and cream cheese in a food processor and blend until smooth. Transfer to a medium-sized saucepan and add garlic, Worcestershire sauce, Old Bay Seasoning, cayenne and black pepper. Heat over low heat for 2 to 3 minutes, stirring frequently until warm. Add crab and lemon juice; stir well. Heat for 30 to 40 seconds until warm. Remove from heat and serve immediately with French bread.
Makes about 1 1/2 cups

22 CALORIES PER TABLESPOON; 3 G PROTEIN, 1 G FAT, 1 G CARBOHYDRATE; 29 MG SODIUM; 7 MG CHOLESTEROL.

(From The Eating Well Recipe Rescue Cookbook)

HOT AND CRABBY DIP

4 cups lump crab meat, drained and well-picked through
1/2 pound butter or margarine
4 small onions, chopped
1 pound sharp Cheddar cheese, diced
3/4 cup ketchup
4 tablespoons Worcestershire sauce
1/4 cup dry sherry
Several dashes of Tabasco sauce
Salta nd freshly gound pepper to taste
Cuban or French bread for dunking

In a double boiler, melt the butter and sauté the onions for a few minutes, until translucent. Add cheese, ketchup, Worcestershire sauce, sherry and other seasonings. Stir constantly until smooth. Add the prepared crab meat and bland well into the cheese mixture.
Serve immediately, or you may refrigerate andthen reheat when ready to serve. Serve with long fondue forks and chunks of bread.
Serves 8 to 10

(From New Tropic Cooking)

PS I noted Lorilei served a habanero crab dip at her Caribbean party. Maybe if I promise to cut back on bad jokes for 24 hours, she might pass it along.
On second thought, that may be asking the impossible. Maybe you should ask her.
http://www.cookinglight.com/bbs/biggrin.gif

[Vanessa]

Thanks Gail & Tammy!

[Kelly]

Hi Vanessa,

I just wanted to share my tip on hot to keep it hot when you transport the tip to a picnic.

If you wrap the dish in newspaper as soon as it's cooled down a little, the dip will stay warm for hours. A friend of mine always make this for football tailgate parties.

[JennyLiz]

I had a crab dip about a year ago and thought it was yummy, but didn't think of it again until I saw these recipes. Now I'm determined to make some! Thanks!

[This message has been edited by JennyLiz (edited 06-29-2000).]