Mix cream cheese, sour cream, hot sauce, Worcestershire Sauce, Cajun Seasoning, garlic and Italian Seasoning in processor or with electric mixer.
Gently fold in cheddar cheese, onions and crab.
Refrigerate at least 2 hours and adjust seasonings as desired.
Mix all ingredients except cheese and crab meat.
Mix in the cheese and 1/2 the crab meat until mixed well. The crab meat will break into fine pieces.
Mix in the rest of the crab meat, being careful to leave some larger chunks for texture.
Refrigerate for 2-4 hours. Check seasonings and adjust if needed.
Serve with crackers, or to keep it healthy, with carrots, celery and slices of zucchini.
Mix imitation crab meat, cream cheese, Cajun seasoning, celery, onion, and garlic powder together.
Chill for 2 hours.
Adjust seasoning as desired.
owl. Add seafood salad and crab dip. Drizzle remaining lemon juice on
Saute onion and butter until tender.
Add soup, pimento, mustard and parsley and bring to boil.
Add crab and shrimp and simmer 5 minutes.
read cubes around it).
DIP:In mixer, mix cream cheese
Spread cream cheese in a disposable pizza pan.
Top with chili sauce.
Top with crab dip.
May also substitute shrimp for crabmeat.
Serve with Wheat Thins.
In a large bowl, mix very well all ingredients except the crab meat.
Slowly fold in crab meat, to prevent it from shredding.
Transfer mixture to shallow baking dish. Heat at 350 degrees F for about 20 minutes, or until hot. (You may skip this step and serve the dip cold, if desired.).
Serve with crackers, toasted pita points, or crostini.
Preheat oven to 350.
Squeeze all juice from crab.
Mix all ingredients except crab in mixer for approx 2 minutes.
Add crab and mix for another minute.
Place the dip in a ceramic dish and bake at 350 for 7 minutes or until warm in the centre.
Serve with warm fresh bread.
Mix together cream cheese, mayonnaise, worcestershire sauce and onion until nice creamy mixture.
Put mixture in a clear glass bowl.
Cover with a layer of chili auce.
Cover that layer with the crab meat et couver with parsley.
Refrigerate at least 1 hour before serving.
he cajun seasoning to taste. Remove from heat. Then add the crab
nder the body.
Brush crab with melted butter, cover loosely
he pot!
Want it cold? Refrigerate for 6 - 12 hours
Dump crab meat into a large mixing bowl.
If using lump crab meat, break up crab chunks to as small size pieces as you like.
Add sour cream and cream cheese and stir until well blended.
Add in the shredded cheese, bacon bits, and seasonings and stir together.
Serve with tortilla chips, bagel chips, pita chips, or crackers.
Spread each cracker with 1 teaspoon of the Cajun Crab spread.
Top evenly with the cocktail sauce and one shrimp.
Sprinkle some of the finely chopped onions on top.
Cajun Crab Spread:
Mix all ingredients together, chill for 2 hours. Adjust seasoning as desired.
heat oven to 325.
in a bowl wix melted butter, breadcumbs, 2 tablespoos cajun seasoning, press into bottom of 9 inch springform pan.
in a larger bowl combine cream cheese, parmesean cheese, 1 tablespoon cajun seasoning, and horseradish and beat with electric mixer until smooth.
add sherry and beat for 2 minutes, add eggs one at a time beating until each egg is combined.
add hot pepper sauce and crab and mix lightly.
bake 1 hour until filling is set.
chill for 4-24 hours.
just before serving top with red pepper.
Heat soup to dissolve cream cheese in soup.
Soften gelatin in 3/4 cup cold water, then add to soup and stir to dissolve, then cool.
Add peppers, celery, onions and mayonnaise to soup mixture. Add crab meat.
Spray mold with Pam.
reak up the chunks of crab too much.
Shape the
Heat soup.
Dissolve gelatin in cold water and add to soup. Add remaining ingredients and mix well.
Pour into 1 1/2-quart mold sprayed with Pam and rinsed with cold water.
Chill 5 hours or until firm.
Serve with crackers.
epper, corn and 1 teaspoon Cajun seasoning and cook, stirring, until