CRAB BOMB RECIPE RECIPES

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BEST CRAB ARTICHOKE DIP RECIPE-HOW TO MAKE ... - DELISH.COM



Best Crab Artichoke Dip Recipe-How To Make ... - Delish.com image

Crab artichoke dip is the classy AF dip that'll slay your party.

Provided by Lauren Miyashiro

Categories     nut-free    Super Bowl    appetizers

Total Time 35 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 8

Number Of Ingredients 16

1 oz.

(8-oz.) block cream cheese, softened

1 c.

mayonnaise

1 1/2 c.

shredded Monterey Jack, divided

1/2 c.

freshly grated Parmesan

1 oz.

(14-oz.) can artichoke hearts, drained and finely chopped

2

cloves garlic, minced

12 oz.

lump crabmeat

2

green onions, thinly sliced

2 tsp.

Worcestershire sauce

Kosher salt

Freshly ground black pepper

2 tbsp.

Freshly chopped parsley, for garnish

1

baguette, sliced

Extra-virgin olive oil

Kosher salt

1

garlic clove, top sliced off

Steps:

  • Preheat oven to 425°. In a large bowl, stir together cream cheese, mayonnaise, 1 cup of Monterey jack cheese, Parmesan, artichoke hearts, garlic, crabmeat, green onions, and Worcestershire and season with salt and pepper. Transfer mixture to a 10- or 12-inch oven-safe skillet and sprinkle with remaining 1/2 cup Monterey jack cheese. Bake until golden and bubbly, 15 to 20 minutes. On a large baking sheet, drizzle a sliced baguette with olive oil and season with salt. Bake at 350° until golden and toasted, 10 minutes. Immediately rub with a whole garlic clove (the flavor will soak into the bread!). Garnish dip with parsley and serve with Garlicky Crostini.

SLOW-COOKER SHRIMP & CRAB BISQUE - YES TO YOLKS



Slow-Cooker Shrimp & Crab Bisque - Yes to Yolks image

Provided by Molly

Yield 8

Number Of Ingredients 27

1 tablespoon olive oil
2 tablespoons butter
3 leeks, washed well and sliced
4 garlic cloves, minced
Pinch of red pepper flakes
2 tablespoons tomato paste
4 cups seafood or fish stock
2 cups water
1 (15-oz) can diced tomatoes
1 teaspoon Old Bay seasoning
1 tablespoon sugar
1 cup dry sherry (or brandy, cognac, dry white wine)
2 teaspoons kosher salt
1 teaspoon ground black pepper
¼ cup all-purpose flour
1 cup half-and-half or heavy cream
1 lb peeled/deveined shrimp
1 cup fresh jumbo lump crab
2 tablespoons fresh parsley, chopped
Toasted bread or croutons, for serving
Juice of ½ a lemon
2 tablespoons of mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
1 tablespoon fresh parsley, chopped
1 cup fresh jumbo lump crab
Salt and pepper, to taste

Steps:

  • For the Bisque:
  • For the Crab Topping:
  • To Serve:
  • **NOTE:

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SLOW-COOKER SHRIMP & CRAB BISQUE - YES TO YOLKS
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