Mike's Creamy Hot Crab Dip & Chilled Spread

Name: Mike's Creamy Hot Crab Dip & Chilled Spread
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 Pound Crab Meat [about 2.5 cups]; 2 (8 oz) Philadelphia Cream Cheese; 1 Cup Shreadded Sharp Cheddar Cheese [+ reserves for topping]; 1/3 Cup Shreadded Parmesan Cheese; 1 tsp Tabasco [or more to taste]; 1/3 Cup Green Onions [chopped + reserves for topping]; 1/2 Cup Quality Mayonnaise; 1/2 tsp Old Bay Seasoning; 1 Dash Worchestershie; 1/2 tsp Lemon Pepper; 1 tsp Minced Garlic; 2 tsp Horseradish; 1 tsp Lemon Zest; as needed Whole Milk [to thin mixture only if desired]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This recipe is served one of two ways. A hot and creamy dip on crackers. Or, served as a chilled spread on toasted bagels.

I've never had any leftovers with this recipe. What I love most about my dip/spread is that most crab dip recipes employ ingredients that always seem to overpower the crab flavor altogether - this recipe certainly does not. Even blind folded, you'll definitely know your eating a quality crab dip.

If you love crab - you're going to adore this recipe! I hope you do. She's one of my favorite creations!

This dish was made and photographed by my 7 year old culinary students. :0)

This recipe is served one of two ways. A hot and creamy dip on crackers. Or, served as a chilled spread on toasted bagels.

If you love crab - you're going to adore this recipe! I hope you do. She's one of my favorite creations!

This dish was made and photographed by my 7 year old culinary students. :0)

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This recipe is served one of two ways. A hot and creamy dip on crackers. Or, served as a chilled spread on toasted bagels.

If you love crab - you're going to adore this recipe! I hope you do. She's one of my favorite creations!

This dish was made and photographed by my 7 year old culinary students. :0)

This recipe is served one of two ways. A hot and creamy dip on crackers. Or, served as a chilled spread on toasted bagels.

If you love crab - you're going to adore this recipe! I hope you do. She's one of my favorite creations!

This dish was made and photographed by my 7 year old culinary students. :0)

Saved

Ingredients

30 mins

6 servings

1 PoundCrab Meat [about 2.5 cups]
2 (8 oz)Philadelphia Cream Cheese
1 CupShreadded Sharp Cheddar Cheese [+ reserves for topping]
1/3 CupShreadded Parmesan Cheese
1 tspTabasco [or more to taste]
1/3 CupGreen Onions [chopped + reserves for topping]
1/2 CupQuality Mayonnaise
1/2 tspOld Bay Seasoning
1 DashWorchestershie
1/2 tspLemon Pepper
1 tspMinced Garlic
2 tspHorseradish
1 tspLemon Zest
as neededWhole Milk [to thin mixture only if desired]

Saved

Steps

30 mins

1

Here's what you'll need.
2

Preheat your oven to 350°.
3

Chop your chives and fine mince your garlic.
4

Mix everything together except for crab meat.
Heat in microwave until just warm enough to blend well with ease.
5

Inspect crab meat closely for any shells.
6

Gently fold crab meat into cheese mixture.
7

Place mixture into oven safe ramekins and top with sharp cheddar cheese and chives.
8

Place in oven for 25 to 30 minutes.
Be sure to place a cookie sheet or tin foil beneath ramekins as they will bubble over.
9

Serve piping hot with quality crackers, toasted artisanal bread and lemon wedges.
10

For the chilled spread - just place crab mixture in ramekins, top with cheese, chives, sprinkle with Old Bay Seasoning and chill for an hour.
Serve with quality crackers, toasted bagels and lemon wedges to cut the richness of the crab.
11

Enjoy!

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on March 16, 2016 21:55

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!