Does anyone have a good recipe for a crab dip - one that is served chilled (rather than baked) - something with sour cream in it that would be good served with chips???
Any ideas would be great!!!
Crab Souffle
1/3 cup sweetened, flaked coconut
5 tablespoons unsalted butter
3/4 cup celery tops
2 clove garlics, minced
1/2 teaspoon curry powder (You can add more)
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes (You can add more)
1/2 teaspoon salt
3 tablespoons unbleached all-purpose flour
2 cups milk
5 egg yolks
1 pound crabmeat
6 egg whites, stiffly beaten
1/4 teaspoon fresh lemon juice
To prepare:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
- Toast coconut in a non-stick skillet over low heat.
- In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
- In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
- Bake for 30 minutes or until golden, puffed and still moist inside.
Thanks for the recipes! Kitchen Witch - I have a recipe similar to the Crab Meat Pate that you posted only mine is made with shrimp - I can’t wait to try this one with crab! Thanks again.
aggiejac
Crab Dip
16 Oz Cream Cheese, Softened
½ Cup Mayo
1 - 7½ Oz Can Crab
2 Tbsp Chili Sauce
2 Tbsp Ketchup
1 Tsp Lemon Juice
½ Tsp Worcestershire Sauce
Whip Cream Cheese & Slowly Add Mayo Until Blended.
Stir In Rest Of Ingredients & Mix Well.
Refrigerate Until Ready To Serve.
Serve With Bugles.Hot Crab Dip
1 Clove Garlic, Minced
1 Can Chicken Broth
½ Cup Dry White Wine
½ Cup Swiss Cheese, Shredded
2 Tbsp Flour
1 Tsp Worcestershire Sauce
1 – 7½ Oz Can Crab
Combine Garlic, Broth & Wine In A Saucepan. Heat To Boiling & Then Reduce Heat.
Combine Cheese & Flour & Then Add To Broth/wine Mixture. Whisk Until Smooth. Stir In Worcestershire Sauce & Crab.
Heat Until Hot & Serve With Cubed French Bread.Hot Crab & Cream Cheese Dip
1 – 8 Oz Pkg Of Cream Cheese, Softened
¼ Cup Chili Sauce
1 Tsp Worcestershire Sauce
½ Tsp Salt
8 Oz Crabmeat, Drained & Flaked
2 Green Onions, Thinly Sliced
¼ Cup Toasted, Sliced Almonds
Preheat Oven To 375°f.
Blend Cream Cheese With The Chili Sauce, Worcestershire & Salt Until Smooth.
Stir In Crab & Onions.
Spread Mixture Evenly Into A 9 Inch Ovenproof Pie Plate Or Au Gratin Dish. Bake For 15 – 20 Minutes Or Until Heated Through.
Sprinkle With Toasted Almonds.
Serve Hot With Baguettes Slices (toasted If Desired), Crackers, Breadsticks Or Fresh Vegetables.
Makes 2 Cups.
Thanks RhoDry69 - they all sound great!
Crab Dip
1 can crab meat
1/2 jar mayo or salad dressing
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion salt
1 hard boiled egg
Combine all ingredients together in bowl. Mash egg and add to crabmeat mixture.
Chill and enjoy with your favourite crackers.
babychat - this sounds good - the egg sounds like an interesting addition!
aggiejac
Hi again, this is very delicious and yes the egg is a nice touch. If you try it please let me know what you think. Thanks!
you’re welcome, aggiejack