↞ recipe box start page
Category: Dips - Hot
Prep Time: Cook Time: Total Time:
2 (8 oz) pkg cream cheese, softened
2 tbsp prepared horseradish, drained
2 tsp Worcestershire sauce
1/4 tsp hot pepper sauce
2 (6 oz) cans crabmeat - drained, flaked and cartilage removed
1 medium onion, chopped
1 tbsp dry bread crumbs
1/8 tsp paprika
Assorted crackers
In a mixing bowl, combine the cream cheese, horseradish, Worcestershire and hot pepper sauce; mix well. Stir in crab and onion. Spoon into a greased 1-qt. baking dish. Toss bread crumbs with paprika; sprinkle over top. Bake, uncovered, at 350 for 30-35 minutes or until edges are bubbly. Serve warm with crackers.
view more member recipes
LOUISIANA CRAB DIP
view my recipes
print
save
Category: Dips - Hot
Prep Time: Cook Time: Total Time:
2 (8 oz) pkg cream cheese, softened
2 tbsp prepared horseradish, drained
2 tsp Worcestershire sauce
1/4 tsp hot pepper sauce
2 (6 oz) cans crabmeat - drained, flaked and cartilage removed
1 medium onion, chopped
1 tbsp dry bread crumbs
1/8 tsp paprika
Assorted crackers
In a mixing bowl, combine the cream cheese, horseradish, Worcestershire and hot pepper sauce; mix well. Stir in crab and onion. Spoon into a greased 1-qt. baking dish. Toss bread crumbs with paprika; sprinkle over top. Bake, uncovered, at 350 for 30-35 minutes or until edges are bubbly. Serve warm with crackers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Louisiana Hot Crab Dip
by Sososasy
LOUISIANA HOT CRAB DIP 1/2 pound jumbo lump crabmeat, free of shells 1 (8 ounce) package cream cheese 1/2 cup mayonnaise 1/4 cup grated Parmesan 3 tablespoons minced green onions (white and gre
by Sososasy
LOUISIANA HOT CRAB DIP 1/2 pound jumbo lump crabmeat, free of shells 1 (8 ounce) package cream cheese 1/2 cup mayonnaise 1/4 cup grated Parmesan 3 tablespoons minced green onions (white and gre
Louisiana Crab Cakes
by sgre52160
3/4 lb crabmeat 1 yellow onion 1 red bell pepper 2 ribs of celery 2 tsp each of dried basil and dried thyme 1-1/2 to 2 tbsp chopped fresh tarragon 1/2 tsp cayenne pepper 1/2 tbsp Creole
by sgre52160
3/4 lb crabmeat 1 yellow onion 1 red bell pepper 2 ribs of celery 2 tsp each of dried basil and dried thyme 1-1/2 to 2 tbsp chopped fresh tarragon 1/2 tsp cayenne pepper 1/2 tbsp Creole
Louisiana Corn Crab Chowder
by sgre52160
1/4 lb. butter 3/4 cup finely chopped yellow onion 3/4 cup finely chopped red onion 1/4 cup finely chopped celery 3 1/2 cups heavy whipping cream 5 cups frozen whole kernel corn 1/4 tsp gr
by sgre52160
1/4 lb. butter 3/4 cup finely chopped yellow onion 3/4 cup finely chopped red onion 1/4 cup finely chopped celery 3 1/2 cups heavy whipping cream 5 cups frozen whole kernel corn 1/4 tsp gr
Louisiana Crab Cakes With Creole Tartar Sauce
by sgre52160
Tartar sauce: 1/2 cup low-fat mayonnaise 3 tbsp sweet pickle relish 2 tbsp capers, drained and rinsed 1 tsp Creole mustard 1/4 tsp salt-free Cajun-Creole seasoning (such as The Spice Hu
by sgre52160
Tartar sauce: 1/2 cup low-fat mayonnaise 3 tbsp sweet pickle relish 2 tbsp capers, drained and rinsed 1 tsp Creole mustard 1/4 tsp salt-free Cajun-Creole seasoning (such as The Spice Hu
view more member recipes