Cold crab dip recipes are handy to have around. These cold crab dips can be made ahead of time and kept to chill while freeing you up to entertain with your guests.
Choose one of these or try them all....
If you have a favorite cold crab dip you would like to share, please use the comments section below. We would love to try your recipe!
This is a low-fat crab dip with a creamy, delicious Mexican flavor!
Melt cheeses in micro-wave safe bowl on medium power for 2-3 minutes
or until softened.
Stir with a wire whisk or fork till smooth.
Drain 1 Tablespoon of crab meat liquid into mixture; discard the rest of the crab meat liquid.
Add crab meat and salsa and mix well.
Serve at room temperature, chilled or warm. Dip with tortilla chips.
This is an easy crab dip to put together a day ahead of time. 5 minutes later, you're done!
Mix together all ingredients in medium-sized mixing bowl. Chill 24
hours before serving for best flavor!
Toss crab meat, avocado and a few teaspoons of the
salad dressing, chill well for 1 hour.
Add celery, pimiento, capers and just enough mayo to moisten mixture.
Spread the cold crab dip recipe on the bread and serve.
Squeeze lime juice into
medium sized mixing bowl.
Mix all ingredients well.
Serve with tortilla's or tostadas!
Combine all ingredients and chill until ready to serve. Makes about 1/2 cup.
These next 3 cold crab dip recipes we found in Cynthia Nims "Crab" cookbook from her popular Northwest Homegrown Cookbook Series. All 3 are worth trying and having again and again! Perfect ingredients and go well with some of these best crab cakes recipes.
Roast the red bell pepper over a gas grill flame or under the broiler until the skin blackens. Turn occasionally to roast evenly for about 10 minutes. When roasted, set aside and let cool. While the pepper is cooling, tear the bread into pieces, put in small bowl and pour the milk over the bread, set aside.
When the pepper is cooled enough to handle, peel away the skin and discard the skin. Remove the core and the seeds from the pepper. Put the pepper and garlic into a food processor or blender and pulse to chop finely. Squeeze access milk from the bread and add to the pepper and garlic. Add the egg yolk, vinegar, pepper flakes and a few pinches of salt; blend well. Scrapes the sides of blender and add the olive oil slow and steady while blending.
Transfer the rouille to a bowl and taste for seasoning, adding more salt if necessary. Refrigerate until ready to serve.
Makes about 1 1/2 cups.
Heat the olive oil in a small frying pan over medium heat. Add the onion and saute' until it begins to get soft for about 2-3 minutes. Stir in the rhubarb and continue to saute' until the rhubarb is tender, about 5-7 minutes. Stir in the sugar, add more if needed; blend well and add the wine. Increase the heat to medium-high and cook, stirring occasionally until the liquid is reduced and has thickened, about 8 to 10 minutes. Season the compote to taste with the salt and pepper. Serve this cold crab dip recipe after chilling, or you can serve it warm. Makes about 1 1/2 cups.
In small bowl, combine all
ingredients, except salt and pepper, blend well. Add salt and pepper to taste.
Cover and chill until ready to serve. Adjust seasoning if needed before serving.
Makes about 1 1/4 cups.
3-4 Tablespoons-Frest Lemon Juice 1-Garlic Clove- minced l/2 cup-Extra Virgin Olive Oil Salt and Ground Pepper-to taste 2 Tablespoons-Chopped Fresh Dill 1 Cup-thinly sliced Green Onion, including the green tops
To make the this cold crab dip recipe, in a small bowl, whisk together the lemon juice, garlic, olive oil and salt and pepper to taste. Stir in the dill and green onions, mixing well. Serve or chill for later use.
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