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Category: Dips - Seafood Hot
Prep Time: Cook Time: Total Time:
3 cloves garlic, crushed
1 tablespoon olive oil
1/4 cup chopped Vidalia onions
1/4 cup chopped bell peppers
1/4 cup chopped mushrooms
Salt and pepper (to taste)
1 (8 ounce) package cream cheese, room temperature
1/2 cup of mayonnaise, room temperature
1 tablespoon parsley flakes
Juice of half a lemon
1 1/2 cups lump crab meat
2 cups shredded cheddar cheese, divided use
Tabasco, Worcestershire, salt and pepper to taste
Bread, pita or/or crackers (for dipping)
Preheat oven to 350 degrees F.
Heat olive oil and crushed garlic in a large saute pan. Once hot, add onions, mushrooms and bell pepper to the pan and saute until soft. Season with salt and pepper if desired. Remove pan from heat and let cool.
In a food processor, blend together cream cheese, mayonnaise, parsley and lemon juice until smooth. Scrape mixture into a large mixing bowl. With a rubber spatula, fold in crabmeat.
Once the vegetables prepared earlier are cool, fold vegetables into the mixture as well. Finally, fold in 1 1/2 cups of shredded cheddar cheese. Season to taste. Scrape the dip into an oven safe pie or casserole dish. Sprinkle remaining 1/2 cup cheddar cheese on top of the mixture.
Bake at 350 degrees F for 30 minutes, or until the cheese on top is bubbling and golden. Let stand at least 15 minutes before serving.
Serve with bread, pita or crackers for dipping.
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CRAB DIP LIKE JACK ASTOR'S - (using mayonnaise)
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Category: Dips - Seafood Hot
Prep Time: Cook Time: Total Time:
3 cloves garlic, crushed
1 tablespoon olive oil
1/4 cup chopped Vidalia onions
1/4 cup chopped bell peppers
1/4 cup chopped mushrooms
Salt and pepper (to taste)
1 (8 ounce) package cream cheese, room temperature
1/2 cup of mayonnaise, room temperature
1 tablespoon parsley flakes
Juice of half a lemon
1 1/2 cups lump crab meat
2 cups shredded cheddar cheese, divided use
Tabasco, Worcestershire, salt and pepper to taste
Bread, pita or/or crackers (for dipping)
Preheat oven to 350 degrees F.
Heat olive oil and crushed garlic in a large saute pan. Once hot, add onions, mushrooms and bell pepper to the pan and saute until soft. Season with salt and pepper if desired. Remove pan from heat and let cool.
In a food processor, blend together cream cheese, mayonnaise, parsley and lemon juice until smooth. Scrape mixture into a large mixing bowl. With a rubber spatula, fold in crabmeat.
Once the vegetables prepared earlier are cool, fold vegetables into the mixture as well. Finally, fold in 1 1/2 cups of shredded cheddar cheese. Season to taste. Scrape the dip into an oven safe pie or casserole dish. Sprinkle remaining 1/2 cup cheddar cheese on top of the mixture.
Bake at 350 degrees F for 30 minutes, or until the cheese on top is bubbling and golden. Let stand at least 15 minutes before serving.
Serve with bread, pita or crackers for dipping.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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