EMERIL'S HOT CRAB DIP RECIPE | MARTHA STEWART
Satisfy hungry holiday guests with this mouthwatering crab dip from chef Emeril Lagasse's "Emeril's Potluck" cookbook. Also try:Corn Cakes with Christmas Caviar
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 2 quarts
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, garlic, 1 teaspoon salt, and 1 teaspoon Essence. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Remove from heat and set vegetables aside.
- Place cream cheese, mayonnaise, parsley, scallions, lemon juice, remaining teaspoon salt, and remaining tablespoon Essence in the bowl of a food processor; process until smooth. Transfer mixture to a large bowl; fold in cooked vegetables and crabmeat. Transfer to a 2-quart baking dish.
- In a small bowl, mix together breadcrumbs and melted butter; stir to combine. Spread breadcrumb mixture over crabmeat mixture and bake until hot and bubbly, about 30 minutes.
- Serve with toast points or crackers.
HOT JALAPENO CRAB DIP RECIPE - FOOD.COM
Recipe from Emeril Lagasse's Everday is a Party Cookbook. Spicy and delicious. You won't have any leftovers.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 2-3 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine crabmeat, garlic, jalapenos, Monterey Jack cheese, Worcestershire sauce, hot sauce, salt and mayonnaise in a medium mixing bowl.
- Toss gently to mix.
- Spoon the mixture into a medium size casserole. Sprinkle the Parmesan cheese evenly on the top of crabmeat mixture.
- Bake until golden brown and bubbly, about 25 minutes.
- Remove from the oven and let sit for about 5 minutes before serving with the croutons.
Nutrition Facts : Calories 763.7, FatContent 46.3, SaturatedFatContent 18.9, CholesterolContent 181.6, SodiumContent 4341.3, CarbohydrateContent 18.1, FiberContent 0.9, SugarContent 5.4, ProteinContent 67.1
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