↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
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 green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
1. Preheat oven to 325 degrees F.
2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.
3. Serve hot, with hot sauce on the side for those who like it spicy.
Makes about 1 1/2 cups
view more member recipes
Louisiana Hot Crab Dip
Category: Recipes
Prep Time: Cook Time: Total Time:
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 green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
1. Preheat oven to 325 degrees F.
2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.
3. Serve hot, with hot sauce on the side for those who like it spicy.
Makes about 1 1/2 cups
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 Crab Dip
by sgre52160
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
by sgre52160
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
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
Recipe Quick Jump