BALTIMORE CRAB DIP RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

BALTIMORE-STYLE CRAB CAKES RECIPE | ANDREW ZIMMERN | FOO…



Baltimore-Style Crab Cakes Recipe | Andrew Zimmern | Foo… image

Provided by Andrew Zimmern

Categories     appetizer

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 3 to 4 servings

Number Of Ingredients 10

20 saltine crackers
1 pound jumbo lump crabmeat
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
Freshly ground black pepper
1/4 cup canola oil
Lemon wedges, for serving

Steps:

  • Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
  • To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
  • Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
  • Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
  • In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

HOT ARTICHOKE CRAB DIP RECIPE | ANDREW ZIMMERN | FOOD NETWO…



Hot Artichoke Crab Dip Recipe | Andrew Zimmern | Food Netwo… image

Andrew Zimmern’s rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast points for a crowd-pleasing appetizer.

Provided by Andrew Zimmern

Categories     appetizer

Total Time 35 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 15

8 ounces lump crab meat, picked over
2/3 cup mayonnaise
2 tablespoons Madeira wine
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1 pinch cayenne pepper
1 pinch ground white pepper
1 clove garlic
1/2 bunch parsley
1 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 1/2 quarts water
2 lemons, divided
2 cans artichoke hearts packed in water (14oz can), or 6 fresh artichokes (see Step 2 for preparation)
White bread (such as Pullman loaf)
2 tablespoons unsalted butter, room temperature

Steps:

  • Dip: Preheat oven to 525 degrees F. In a large mixing bowl, add crab meat, mayonnaise, Madeira, salt, paprika, cayenne, and white pepper. Mince the garlic (you should have about 1 tablespoon) and add to the bowl. Crumple up the parsley and finely chop it; add 3 tablespoons to the bowl and reserve the rest. Add the cheese to the bowl and set aside.
  • (Note: If using canned artichokes, skip to Step 4.) Prepare fresh artichokes: Peel outer layers of the artichoke to reveal the tender leaves at the stem. Place the artichoke on its side and slice off the top third or so. Continue to peel away the darker outer layers, revealing the pale yellow interior. Make acidulated water: Add water to a bowl. Squeeze lemon juice from 1½ lemons into the water, followed by the squeezed lemon halves themselves. This acidulated water will be used to prevent the artichoke from oxidizing and turning brown. Set aside. Squeeze the juice from the remaining lemon half directly into the dip.
  • Continue breaking down the artichoke: Cut most of the stem off. Then use a paring knife to trim away the tough fibrous leaves around the stem. Slice off about an inch of the top to reveal the inner purple choke; remove the pale, tender layers surrounding the choke and place them in the acidulated water. Next, place the trimmed artichoke in the palm of your hand. Use a paring knife at an angle to cut all the way around the choke to remove it. (Don’t cut too deep, or the tender heart will be removed, too!) Continue to scrape to remove all of the fuzzy hairs; a spoon works well, too. Slice what remains into ½-inch pieces and place into the acidulated water. Repeat with remaining artichokes. (Note: Artichoke pieces will need to be steamed or boiled for 10-15 minutes before adding them to the dip.)
  • Canned artichokes: Make sure the hearts are well drained. Slice them diagonally into ¼-inch strips; add to the bowl with the other dip ingredients. Gently stir to combine, being careful not to break up the lump crab meat. Evenly spread mixture into a baking dish. Top with a pinch of paprika, some more chopped parsley, a sprinkling of salt, and 1–2 tablespoons freshly grated Parmesan. Baking the dip: Place baking dish on the upper rack of the oven and immediately turn the temperature down to 400 F. Bake uncovered until brown and bubbly, 20 minutes.
  • Toast points: Meanwhile, slice bread into ¾-inch slices. Thinly spread butter onto both sides of each slice. Trim the crusts, then slice in half diagonally to get two triangles per slice. Place on a baking sheet and toast in the oven at 400 degrees F until golden, about 10 minutes.
  • Place toast points on a serving plate next to bubbling hot dip. Heap a spoonful of dip on toast and eat immediately.




























More about "BALTIMORE CRAB DIP RECIPE RECIPES"

Ultimate Hot Baltimore Crab Dip Recipe | Frank's RedHot® US

Ultimate Hot Baltimore Crab Dip Recipe | Frank's RedHot® US

May 9, 2022 ... No party is complete without cheesy, hot crab dip. This crab dip recipe kicks it up a notch with the addition of Frank's RedHot® Sauce.

Maryland Hot Crab Dip Recipe: A Traditional Maryland Favorite ...

Maryland Hot Crab Dip Recipe: A Traditional Maryland Favorite ...

These crab recipes have been so well received that we figured we should build upon them in our recipe database. Therefore, we plan to add more traditional ...

Fine crab dip: Serve it warm – Baltimore Sun

Fine crab dip: Serve it warm – Baltimore Sun

Feb 5, 2008 ... Jane Raley of Lutherville was looking for a recipe for a crab dip ... Heyman of Baltimore found three different crab-dip recipes in her ...

The BEST Crab Dip (Hot or Cold) - Tastes Better from Scratch

The BEST Crab Dip (Hot or Cold) - Tastes Better from Scratch

Dec 17, 2020 ... This easy Crab Dip recipe is meant to impress, made with fresh lump crab meat ... TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Crab Dip Recipe | OLD BAY® | McCormick

Crab Dip Recipe | OLD BAY® | McCormick

1 Preheat oven to 350°F. Mix cream cheese, mayonnaise, Old Bay Seasoning and ground mustard in medium bowl until well blended. Add crabmeat; toss gently. 2 ...

Maryland Hot Crab Dip Recipe - Sally's Baking Addiction

Maryland Hot Crab Dip Recipe - Sally's Baking Addiction

Dec 28, 2019 ... Sour Cream: Some crab dip recipes call for just mayo and cream cheese, but I like to break down those heavier ingredients with tangy sour cream.

Crab Pretzel - Home. Made. Interest.

Crab Pretzel - Home. Made. Interest.

Sep 13, 2017 ... A creamy crab dip recipe and a warm soft pretzel make this the ... For more amazing OLD BAY recipes and places where you can buy OLD BAY ...

Spicy Maryland Crab Dip Recipe | Allrecipes

Spicy Maryland Crab Dip Recipe | Allrecipes

(That's Baltimore for those who aren't from Maryland.) I was shocked at how many crab recipes on here don't have Old Bay as an ingredient.

Best Maryland Crab Dip (Hot Crab Dip)

Best Maryland Crab Dip (Hot Crab Dip)

Jul 3, 2021 ... This Maryland Crab Dip Recipe is made with jumbo lump crab meat and sure ... Get my top 5 air fryer recipes and tips straight to your email!

Our Best Crab Recipes

Our Best Crab Recipes

Jul 23, 2021 ... Baltimore-Style Crab Cakes · Shrimp-and-Crab Gumbo · Open-Faced Crab Empanadas · Warm Piquillo and Crab Dip · Spicy Crab Bisque · "Espaghetti" with ...

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Latest Blog