Flake crabmeat and remove bones.
Beat remaining ingredients until fluffy.
Fold in crabmeat.
Chill.
Yields 1 cup.
Mix all ingredients.
Heat in fondue pot and serve warm as a dip for crackers.
Heat all ingredients together in crock-pot or medium sauce pan on low, stirring occasionally. Serve with Wheat Thins, Triscuts or as a veggie dip. * I triple the recipe for large crowds.
In large bowl, beat cream cheese until smooth.
Gradually add crabmeat, then salsa and other condiments.
Serve with fresh nachos or Melba rounds.
In a medium bowl, blend the cream cheese and cocktail sauce. Cut the imitation crabmeat into small pieces and combine it with the mixture. Refrigerate 3 hours before serving.
Preheat oven to 350 degrees F (175 degrees C).
In a large microwave-safe bowl, combine the flaked imitation crab, sour cream, onion, and 1/2 of the enchilada sauce; Mix well.
Microwave mixture on high for 2 to 3 minutes.
Pour milk into an 8 inch pie plate. Dip the tortillas, one at a time, in the milk. Fill each tortilla with 4 ounces of the crab mixture. Roll tortilla and place in a greased 9x9 inch glass baking dish. Pour remaining enchilada sauce over the top of the enchiladas.
Bake uncovered in a preheated oven for 20 minutes.
Split cream cheese in half to make to long skinny pieces.
(It looks fancier this way.
Otherwise, you can just spread the cheese on a plate.)
Pour cocktail sauce over the top.
It can drip down the sides.
Drain the crab really well.
Sprinkle dry crabmeat over the top.
Serve with crackers.
Bring tomato soup and cream cheese to a boil.
Add gelatine; take off burner.
Add remaining ingredients.
Stir up, then refrigerate for a good long time.
Serve with crackers.
Recipe can be doubled for large amount.
In a saucepan, combine crabmeat, cream cheese and butter. Heat and mix thoroughly.
Transfer to hot chafing dish.
Serve with large size corn chips.
If you want to jazz it up a bit, add Old Bay seafood seasoning to taste.
Place cream cheese in a medium bowl; microwave at Medium (50%) until softened, 1 to 2 minutes, stirring once.
Shred crabmeat; stir into cream cheese with remaining ingredients.
Microwave at Medium (50%) until dip is heated through, 4 to 7 minutes or heat in a small crock-pot and keep stirring until mixed.
Serve with crackers.
Combine in top of double boiler the cream cheese, mustard, Miracle Whip, confectioners sugar and onion.
Stir until hot and well blended.
Do not boil.
(I put it in microwave.) Then add, with a folding motion, crabmeat and white wine.
Pour into chafing dish.
Serve warm with crackers as a dip.
Drain crabmeat.
Pour lemon juice over crabmeat.
Combine remaining ingredients and add to crabmeat and lemon juice.
Put in saucepan and heat at low temperature.
Place in serving bowl or chafing dish and serve hot with Bleu cheese crackers.
Combine softened cream cheese, crabmeat, onion, milk, horseradish and seasonings.
Mix until well blended.
Spoon into 9-inch pie plate or ovenproof dish.
Bake at 375\u00b0 for 15 minutes. Sprinkle with toasted almonds.
Serve as a dip or spread with crackers, chips or raw vegetables.
Melt butter; saute onions and celery.
Stir in flour, stirring until smooth.
Add milk, broth and wine slowly, stirring to keep a smooth consistency.
Add cheese and melt.
Stir in crabmeat, parsley, pimento and green onions.
Season to taste. Cook on low heat about 15 minutes.
Serve with crackers, keeping dip hot in a chafing dish.
This can also be used as a filling for patty shells.
Mash softened cream cheese with a fork.
Add crabmeat and mix. Add mayonnaise, chili sauce and Worcestershire sauce.
Mix with a fork.
Add Tabasco to taste.
Chill overnight.
Serve with dip size Fritos.
Place cream cheese in medium-size microwave-safe bowl. Microwave at Medium power until softened for 1 to 2 minutes, stirring once.
Shred crabmeat; stir into cream cheese with remaining ingredients.
Microwave on Medium until dip is heated through, 4 to 7 minutes.
Serve hot with crackers or party rye bread slices.
Makes 2 cups.
Blend all ingredients except shrimp.
Add 2/3 of shrimp and blend coarsely.
Add rest of whole shrimp to dip.
If too thick, add milk.
Mix crabmeat with cream cheese.
Place on platter.
Make depression in middle of dip and pour cocktail sauce into it. Serve with crackers.
Soften the cream cheese. Chop up crabmeat and shred with a fork.
Mix all the ingredients. You can shape it like an oval or leave as is in a bowl.
Cover with plastic wrap and chill. Cover crab dip with cocktail sauce and serve.
Enjoy!
Heat oven to 350 degrees.
In a heavy saucepan mix first 6 ingredients.
Heat over medium heat until cream cheese is softened.
Fold in crabmeat.
Pour into baking dish.
Melt the 2 tablespoons of butter and mix in 1/2 cup of dry bread crumbs.
Sprinkle over dip.
Cook at 350 degrees until mixture begins to bubble.
Serve warm.