DEVIL CRAB RECIPE RECIPES

Name: Spicy Crab Dip
Total time: 45 min
Yield: 4 to 6 servings (3 cups)
Ingredients: 1 tablespoon unsalted butter, softened, for greasing; 8 ounces cream cheese, softened; 1/2 cup mayonnaise; 1 shallot, minced; 2 tablespoons minced chives, plus more for garnish; 2 garlic cloves, minced; 2 1/2 teaspoons lemon juice (from 1 lemon); 1 1/4 teaspoons Cajun seasoning; 1/2 teaspoon mustard powder; 1 1/2 teaspoons Worcestershire sauce; 1/3 cup plus 2 tablespoons grated Parmesan; 8 ounces lump crabmeat, drained and picked through for shells; Black pepper; 5 butter crackers, finely ground, plus more for serving; Ground cayenne, for serving; Hot sauce, for serving; Sliced toasted baguette, for serving; Celery sticks and carrots, for serving

SPICY CRAB DIP RECIPE - NYT COOKING

Spicy Crab Dip Recipe - NYT Cooking image

This style of crab dip, often referred to as Maryland crab dip because of its Chesapeake Bay origins, makes for a festive appetizer. Here, it’s served hot out of the oven and is extra creamy thanks to the combination of cream cheese and a little mayonnaise. Though crabs are plentiful this time of year — and you can certainly make this with freshly steamed and picked meat if you’d like — canned lump crabmeat makes this dish simple to assemble. Just be careful to leave the clumps of meat as intact as possible when mixing. A sprinkle of cayenne pepper and a generous douse of hot sauce add heat to this flavorful dish.

Provided by Vallery Lomas

Total Time 45 minutes

Yield 4 to 6 servings (3 cups)

Number Of Ingredients 18

Ingredients

1 tablespoon unsalted butter, softened, for greasing
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 shallot, minced
2 tablespoons minced chives, plus more for garnish
2 garlic cloves, minced
2 1/2 teaspoons lemon juice (from 1 lemon)
1 1/4 teaspoons Cajun seasoning
1/2 teaspoon mustard powder
1 1/2 teaspoons Worcestershire sauce
1/3 cup plus 2 tablespoons grated Parmesan
8 ounces lump crabmeat, drained and picked through for shells
Black pepper
5 butter crackers, finely ground, plus more for serving
Ground cayenne, for serving
Hot sauce, for serving
Sliced toasted baguette, for serving
Celery sticks and carrots, for serving

Steps:

Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.
In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and 1/3 cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.
Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.
Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.

BAKED CRAB DIP WITH OLD BAY AND RITZ CRACKERS RECIPE - NY…

Baked Crab Dip With Old Bay and Ritz Crackers Recipe - NY… image

This crab dip is inspired by a recipe called “ritzy dip” from the “Three Rivers Cookbook,” a Pittsburgh community cookbook published in 1973, in which canned crab is mixed with cream cheese, topped with Ritz crackers and baked. Fresh lump crab meat is the star in this updated version, with lemon juice, scallions and plenty of Old Bay seasoning to spice things up. This recipe doubles easily for larger groups, and the whole thing can be assembled and refrigerated up to a day in advance before being baked.

Provided by Lidey Heuck

Total Time 35 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

Unsalted butter, for greasing the baking dish
8 ounces fresh lump or jumbo lump crab meat
4 ounces cream cheese, softened
1/2 cup grated Parmesan
3 tablespoons mayonnaise
1/2 teaspoon fresh lemon zest plus 2 tablespoons lemon juice
1 scallion, trimmed and minced, plus more for serving
3/4 teaspoon Old Bay seasoning, plus more for serving
1/2 teaspoon kosher salt
1/4 cup crushed Ritz crackers (from about 7 crackers), plus more whole crackers for serving
Sliced English cucumbers and other crackers, for serving

Steps:

Heat the oven to 375 degrees and grease a shallow, 2-cup capacity baking dish or ovenproof skillet with butter.
In a medium mixing bowl, combine the crab meat, cream cheese, 1/4 cup Parmesan, mayonnaise, lemon zest and juice, scallion, Old Bay and salt; mix with a fork until thoroughly combined. Scrape the mixture into the prepared baking dish and smooth into an even layer.
In a small bowl, combine the remaining 1/4 cup Parmesan and the crushed Ritz crackers; sprinkle the mixture evenly over the dip.
Bake for about 25 minutes, or until bubbling and golden brown on top. Dust lightly with Old Bay, sprinkle with a few minced scallions, and serve hot with sliced cucumbers and crackers.

More about "devil crab recipe recipes"

SPICY CRAB DIP RECIPE - NYT COOKING

This style of crab dip, often referred to as Maryland crab dip because of its Chesapeake Bay origins, makes for a festive appetizer. Here, it’s served hot out of the oven and is extra creamy thanks to the combination of cream cheese and a little mayonnaise. Though crabs are plentiful this time of year — and you can certainly make this with freshly steamed and picked meat if you’d like — canned lump crabmeat makes this dish simple to assemble. Just be careful to leave the clumps of meat as intact as possible when mixing. A sprinkle of cayenne pepper and a generous douse of hot sauce add heat to this flavorful dish.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes

Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.

See details

BAKED CRAB DIP WITH OLD BAY AND RITZ CRACKERS RECIPE - NY…

This crab dip is inspired by a recipe called “ritzy dip” from the “Three Rivers Cookbook,” a Pittsburgh community cookbook published in 1973, in which canned crab is mixed with cream cheese, topped with Ritz crackers and baked. Fresh lump crab meat is the star in this updated version, with lemon juice, scallions and plenty of Old Bay seasoning to spice things up. This recipe doubles easily for larger groups, and the whole thing can be assembled and refrigerated up to a day in advance before being baked.
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes

Bake for about 25 minutes, or until bubbling and golden brown on top. Dust lightly with Old Bay, sprinkle with a few minced scallions, and serve hot with sliced cucumbers and crackers.

See details

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