"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-17-2017, 05:53 PM   #1
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 2,843
Question ISO Hot Crab Dip Recipes

DH and I will be hosting a small (3 invited guests) neighborhood cocktail party
on Sunday, just drinks and pupus or hors d'oeuvres.

I plan on making Stuffed Mushrooms, Stromboli,
a Veggie platter,
and a Hot (versus cold) Crab Dip with Pita Chips,
something I've never made before.

I found an 8 ounce box of frozen wild caught Crab Meat at Trader Joe's,
and I thought that would make a nice dip for four adults, along with the other pupus that I plan on.
I did a WWW search and found many, many recipes, but I have no basis
for judgement, what's good and what's not.

I would love to get everyone's input!

Have you made a crab dip before?
How was it?
What recipe did you use?
How much does it make?

HELP!

__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 08-17-2017, 06:24 PM   #2
Senior Cook
 
Join Date: May 2017
Location: Gerona
Posts: 361
I make a wild crab meat salad which can be used as a dip .. I prefer it cold however, you can sauté it in a drizzle of Evoo ..

1 / 2 cup Green scallions
1 / 2 cup of finely diced celery
1 / 4 cup Herbed Mayonnaise ( Fresh tarragon and fresh basil )
2 tablesp of fresh tarragon herb ( dried if unavailable )
1 tablesp Dijon
2 tsps fresh lemon juice
1 kilo of crab meat drained thoroughly and diced or shredded
2 large eggs to combine
fresh basil sprigs for garnish
To Taste: Salt and freshly ground black pepper corns
A tiny drizzle of Evoo .. 1 tablsp ..



Put all in a large glass bowl and use a stand up mixer or Food Processor ..

If you wish, you can add a pinch or 2 of Italian breadcrumbs or day old crouton size pieces of baguette type bread .. It shall bind it ..

I only make it for my husband and I, so I cannot tell you how many it would serve, perhaps, 4 to 6 people ..


It is quite lovely & simple ..

Good luck and have a nice summer ..
__________________

__________________
Uncountable artists, have found immense beauty, and amazing cuisine, in this white washed Catalan fishing village, called Cadaqués.
Sagittarius is offline   Reply With Quote
Old 08-17-2017, 06:36 PM   #3
Head Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Pacific Grove, CA
Posts: 1,337
I don't have a HOT crab dip recipe but, this is how I have made a cold crab dip since the 60's.. My mom found it somewhere and all of my family makes this a few times a year.. I often double this if more than 4 are with us..
When we were party people, often someone would just take a spoon to the dish..

Crab Dip
8oz soften cream cheese
8oz lump crab
Worcestershire sauce to taste (I use a scant tablespoon)
4.25oz chopped olives
Mayo to consistency you want (it thickens as it rests in the fridge
Salt & Pepper to taste
Mix together all but crab meat
Gently fold in crab meat
Allow to meld in fridge for and hour or so before serving..

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 08-17-2017, 08:22 PM   #4
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 2,843
Both great sounding dip recipes guys, but I was looking more for the hot dish version. I suppose because those recipes that I've seen have shredded, ooey-gooey-melty cheese in them
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 08-17-2017, 09:18 PM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,641
Quote:
Originally Posted by Kaneohegirlinaz View Post
Both great sounding dip recipes guys, but I was looking more for the hot dish version. I suppose because those recipes that I've seen have shredded, ooey-gooey-melty cheese in them
If you want ooey gooey melty cheesy crab dip, this is what we do around the Chesapeake Bay

http://www.richmond.com/food-drink/r...c98f6d4bb.html
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-17-2017, 09:26 PM   #6
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,589
Quote:
Originally Posted by GotGarlic View Post
If you want ooey gooey melty cheesy crab dip, this is what we do around the Chesapeake Bay

Recipe: Hot crab dip | Recipes | richmond.com
I looked at the recipe and was so happy to see that it includes lemon. I can't imagine seafood without lemon.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-17-2017, 10:05 PM   #7
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 2,843
Quote:
Originally Posted by GotGarlic View Post
If you want ooey gooey melty cheesy crab dip, this is what we do around the Chesapeake Bay

Recipe: Hot crab dip | Recipes | richmond.com
GG, have you, yourself tried this recipe?
I saw another recipe from the same area that used Old Bay... thoughts?
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 08-17-2017, 11:38 PM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,641
I have not made this particular recipe, but I have made one from a cookbook I have that I couldn't find online which is very similar. Good fresh crabmeat is very expensive - around $30 a pound - so I rarely buy it.

I am not a fan of Old Bay seasoning, although it's definitely very popular around the Bay. I've had she-crab soup with too much of it and it can easily overpower the delicate flavor of the crab. So I wouldn't use it, but it's a matter of personal taste.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-18-2017, 07:21 AM   #9
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 5,558
This recipe can be used as a hot dip. This is our go to for crab au gratin.

https://louisiana.kitchenandculture....bmeat-augratin

BTW, make sure you use jumbo lump crab that isn't a product of SE Asia. The best is blue crab from the USA.
__________________
If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is offline   Reply With Quote
Old 08-18-2017, 09:05 AM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,641
Dungeness crab might be easier to get in the West.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Reply

Tags
crab, dip, lump crab meat, recipe, recipes

ISO Hot Crab Dip Recipes DH and I will be hosting a small (3 invited guests) neighborhood cocktail party on Sunday, just drinks and pupus or hors d'oeuvres. I plan on making Stuffed Mushrooms, Stromboli, a Veggie platter, and a Hot (versus cold) Crab Dip with Pita Chips, something I've never made before. I found an 8 ounce box of frozen wild caught Crab Meat at Trader Joe's, and I thought that would make a nice dip for four adults, along with the other pupus that I plan on. I did a WWW search and found many, many recipes, but I have no basis for judgement, what's good and what's not. I would love to get everyone's input! Have you made a crab dip before? How was it? What recipe did you use? How much does it make? HELP! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:26 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.