These imitation crab dip recipes are three of our favorite hot crab dips that are really good with imitation crab meat. See our "Hot Tips!" over in the right
column of this page for tips to help keep your crab dips warm...
Imitation Crab Dip With Cream Cheese
Ingredients:
1-8 Ounce Package-Cream Cheese-softened
1 1/4 Cups-Havarti Cheese-shredded
1/3 Cup-Sour Cream
1/4 Cup-Mayonnaise
1 Tablespoon-Chives-chopped
2 Teaspoons-Prepared Horseradish
6 Ounces-Imitation Crab Meat-flaked
1 Cup-Fresh Baby Spinach-shredded
Bread Sticks for Dipping (or crackers)
To make this imitation crab dip, first, preheat the oven to 350 degrees. In a medium size bowl, combine the cream cheese, Havariti cheese, sour cream, mayo, chives
and horseradish well. Gently fold in the imitation crab meat and spinach. Transfer to a 1 quart sized baking dish or souffle' dish and bake for about
25 minutes or until bubbly. Serve with the bread sticks.
This crab dip recipe makes about 3 cups of imitation crab dip.
Imitation Crab Dip With Cheddar Cheese, Please!
Ingredients:
8 Ounces-Imitation Crab Meat
2 Cups-Cheddar Cheese-shredded
1/2 Cup-Mayonnaise
1/4 Teaspoon-Worcestershire Sauce
Preheat oven to 350 degrees. In medium sized bowl, combine all ingredients well. Transfer to a small baking dish (1 quart size). Bake for
20-25 minutes until lightly golden and bubbly around the edges of baking dish. Serve with bread sticks or crackers. Serves 8-10.
Imitation Crab Artichoke Dip
Ingredients:
1 Cup-Mayonnaise
1 Cup-Parmesan Cheese-grated
1/3 Cup-Green Onion-minced
1 Tablespoon-Lemon Juice
1 Teaspoon-Lemon Peel-grated
1/4 Teaspoon-Black Pepper-coarse
1-14 Ounce Can-Artichoke Hearts-drained-chopped
1/2 Pound-Imitation Crab Meat-flaked
2 Tablespoons-Roasted Red Pepper-minced
1/4 Cup-Dry Bread Crumbs
1/4 Cup-Almonds-chopped
1 Tablespoon-Butter
Bread Sticks or Crackers for dipping
Preheat oven to 400�F. Butter a 1 quart baking dish, or you can use cooking spray. In medium sized bowl, blend mayonnaise, cheese, green onion, lemon peel,
lemon juice and black pepper. Stir in artichoke hearts, the imitation crab meat and roasted peppers. Transfer into a baking dish.
Blend breadcrumbs, almonds and melted butter. Sprinkle evenly over crab mixture. Bake about 20 minutes until top is golden and mixture is hot.
Serve with bread sticks or crackers. Serves 8-10.
Imitation Crab and Horseradish Havarti Dip
We found this wonderful tasting imitation crab dip in "Better Homes and Gardens" Appetizers Publication. Crab-O-Licious thinks you'll enjoy this
special crab dip recipe for any and every special occassion!
Ingredients:
1-8 Ounce package-Cream Cheese
1 1/4 Cups-Shredded Horseradish and Chive Havarti (if you can't find this, you can substitute for 1 Tablespoon of snipped fresh chives and 2 teaspoons of prepared
horseradish)
1/4 Cup-Mayo or Salad Dressing
1/3 Cup-Sour Cream
6 Ounces-Lump Imitation Crab Meat-flaked, or 1 6 ounce can-crab meat-drained and flaked
1 Cup-Shredded Baby Spinach
Breadsticks or other assorted breads
Preheat oven to 350 degrees. Combine cream cheese, Havarti cheese, sour cream, and mayo in a bowl.
Beat with an electric mixer on medium speed until mixed well.
Fold in the imitation or canned crab meat and spinach.
Transfer to a 1 quart baking dish and bake for about 25 minutes or until mixture is heated through.
Makes about 3 cups.
Once the crab dips are done, you'll want to keep them warm. If using a metal dish to bake your crab dip in, you can go straight from the oven onto
a hot plate to keep warm.
A chafing dish is a stylish way to keep the imitation crab dip hot, and placing the dip in a fondue pot can stay hot for over an hour without any more heat
source. It'll keep even longer if it's over a flame with a tealight or votive candle.
Smaller slow cookers are also great for keeping crab dips warm. Just stir occassionally to keep the dips from drying out.
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