read cubes around it).
DIP:In mixer, mix cream cheese
In a double boiler, melt cream cheese with mayonnaise. Stir in white wine. Mix in crab meat, mustard, seasoning salt, garlic powder, onion powder, and Worcestershire sauce. Heat until entire mixture in warm, stirring occasionally. Thin the mixture with more white wine if you would like your dip's consistency to be thinner.
Shred crab meat into small pieces.
Blend in a small bowl, softened cream cheese with Worcestershire sauce, half and half, shredded crab meat, onion and horseradish sauce.
Mix lightly, but well.
Butter small baking dish and fill with crab mixture. Sprinkle with almonds and bake for 15 minutes at 350\u00b0.
Serve with crackers.
Melt cheese over boiling water until well blended and add everything else.
Serve in a fondue pot or a chafing dish to keep warm and dip bread cubes or whatever into dip.
Mix all together; add some extra cheese on top.
Cook in 9 x 5-inch meat loaf pan at 350\u00b0 for about 1/2 hour until browned and cheese is melted.
Eat warm.
Dip with wheat thins.
Combine cream cheese, jalapeno liquid and jalapenos in medium-heavy pan over low heat.
Cook until cheese melts.
Stir in artichoke hearts and sour cream.
Stir often until mixture is hot. Stir in crab and Parmesan cheese.
Add salt and pepper and cook until mixture just simmers (do not boil).
Serve hot with tortilla chips.
Melt cream cheese over low heat.
Add 1 1/2 cups grated cheese; mix.
Add 1/4 cup wine, garlic powder and peppers to taste; mix well.
Add crab meat.
Mix.
Place mixture in Pyrex pie plate.
Sprinkle with 1/2 cup grated cheese, then red pepper. Bake 30 minutes in a 350\u00b0 oven.
Serve with Ritz crackers.
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.
Soften cream cheese.
Mix crab, mayonnaise and horseradish. Sprinkle top with paprika.
Microwave for 3 to 5 minutes, or until bubbles appear on the edges.
Recipe can be doubled.
In 4-cup glass measure, cook cream cheese and wine in microwave oven on High power for 2 minutes; stir every 30 seconds.
Toss Swiss cheese with cornstarch.
Drain crab; flake, removing cartilage.
Stir crab, Swiss cheese, milk, Worcestershire sauce and parsley into wine mixture; microwave 3 minutes, stirring once. Transfer to fondue pot or chafing dish; keep warm.
Dip bread cubes swirling to coat or spoon onto crackers.
Makes about 3 cups.
Preheat oven to 350 degrees F (175 degrees C).
In a medium baking dish, mash the cream cheese with a fork. Blend in the mayonnaise, Worcestershire sauce, lemon juice and green onion.
Rinse the crab meat and remove any pieces of shell. Flake the crab meat and mix it into the cream cheese mixture.
Bake 15 to 20 minutes in the preheated oven. Serve warm.
Preheat oven to 350 degrees F.
Drain off any crab juices and flake the crab meat in a bowl-the crab meat should be broken up into fine pieces.
Add sour cream,mayo, and cheese to the crab and mix together well.
Pour into an ovenproof round deep baking dish (approx 1 quart size), lid off, and bake until bubbly and very lightly browned on top, approximately 30 minutes.
Serve warm with potato chips.
Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm.
In a medium-size saucepan, combine the cream cheese, sour cream, mayonnaise, wine (or cream), onion, mustard, garlic, and hot pepper sauce.
Fold in the crab meat (or salmon) and 1/4 c. parsley.
Warm over medium heat, stirring constantly, just until hot; do not boil.
Spoon into a warm chafing dish (or other serving dish) and sprinkle with the remaining parsley, the almonds, and paprika.
Makes about 4 c.
Serve with crackers.
Mix chopped artichokes and crab with cheese and mayonnaise in a 2-quart glass dish.
Microwave on High for 5 to 8 minutes, stirring once, until bubbly.
Serve with crackers.
On a large plate, layer the cream cheese and crab meat.
Soften cream cheese and butter in a double boiler.
Add onion, crab and seasoning.
Serve warm with crackers or chips.
Mix crab meat, cream cheese, mayonnaise, lemon juice, Worcestershire sauce and onion.
Place in 8 x 8-inch baking dish or round glass pie dish.
Sprinkle with Parmesan cheese.
Bake for 30 minutes at 350\u00b0.
Serve warm with crackers.
Melt cream cheese in top pan of a double boiler set over low heat. Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in crab meat and wine.
Heat through.
Recipe can be doubled. Makes about 1 3/4 cups.
Mix all ingredients well and add crab meat last so lumps don't get broken up.
Sprinkle top with shredded cheese.
Bake at 350\u00b0 for 30 minutes.
Serve hot with crackers or bread.
You can make ahead and bake
just before serving.
I usually double recipe as it goes fast.