Cold Crab Dip Recipes

The only thing better than one good recipe is a variety. All the popular crab dips are here. Start with the 3-cups-of-heaven original Cold Crab Dip, or try it hot, with artichoke, or with other seafoods.

INGREDIENTS:
12 ounces cream cheese, softened
2 cloves minced garlic
3 tablespoons dry white wine
3 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard or prepared horseradish
1 teaspoon Worcestershire sauce
1/4 cup shallots or green onions, thinly sliced
12 ounces fresh or canned crabmeat, flaked
Salt and pepper to taste

PREPARATION:
Whip the cream cheese, garlic, wine, lemon juice, mustard and Worcestershire together until well blended. Stir in the crabmeat, onions, salt and pepper.

This recipe may be served immediately or prepared 1 day ahead and refrigerated until ready to use. Serve with assorted crackers, toasts and vegetable dippers. Makes about 3 cups.

Variations:

Hot Crab Dip

Add 1 tablespoon milk or cream to the Cold Crab Dip Recipe. Transfer dip to a baking dish or heat-proof serving dish and bake at 375° until hot and bubbly, about 15 to 20 minutes. Top with 3 tablespoons chopped almonds, if desired. Serve hot.

Artichoke Crab Dip

Add 2 tablespoons milk or cream, 1 cup chopped artichoke hearts, and 1/2 cup grated parmesan cheese to the original Crab Dip Recipe above. Increase Worcestershire and mustard or horseradish to 2 teaspoons each. Bake at 375° in a heat-proof dish for 15 to 20 minutes, until hot. Makes about 4 cups.