Recipes

for the dip: Ingredients: 1 loving cup bluish crab claw meat 1 loving cup lump bluish crab meat 1 loving cup cream cheese, at room temperature 3⁄4 loving cup sour cream 1⁄4 loving cup Frank’s® RedHot® Original Cayenne Pepper Sauce two 1⁄2 tablespoons mayonnaise 1 1⁄2 tablespoons Chesapeake Bay seasoning (Old Bay) 1⁄2 tablespoon Worcestershire sauce 1⁄4 teaspoon garlic powder 1⁄4 teaspoon freshly dry reason dark pepper 1 shallot, minced 3⁄4 loving cup shredded abrupt Cheddar cheese Directions: Preheat the oven to 350°F. In a medium bowl, stir together both crab meat, cream cheese, sour cream, Frank’s® RedHot® Original Cayenne Pepper Sauce, mayonnaise, Chesapeake Bay seasoning, Worcestershire sauce, garlic powder, dark pepper, as well as shallot until smooth. Spread the mixture into an 8 x 8-inch baking dish. Sprinkle alongside the cheese inwards an fifty-fifty layer. Bake uncovered until the cheese is melted as well as the dip is warmed through, close fiftee

for the dip: Ingredients: 1 loving cup bluish crab claw meat 1 loving cup lump bluish crab meat 1 loving cup cream cheese, at room temperature 3⁄4 loving cup sour cream 1⁄4 loving cup Frank’s® RedHot® Original Cayenne Pepper Sauce two 1⁄2 tablespoons mayonnaise 1 1⁄2 tablespoons Chesapeake Bay seasoning (Old Bay) 1⁄2 tablespoon Worcestershire sauce 1⁄4 teaspoon garlic powder 1⁄4 teaspoon freshly dry reason dark pepper 1 shallot, minced 3⁄4 loving cup shredded abrupt Cheddar cheese Directions: Preheat the oven to 350°F. In a medium bowl, stir together both crab meat, cream cheese, sour cream, Frank’s® RedHot® Original Cayenne Pepper Sauce, mayonnaise, Chesapeake Bay seasoning, Worcestershire sauce, garlic powder, dark pepper, as well as shallot until smooth. Spread the mixture into an 8 x 8-inch baking dish. Sprinkle alongside the cheese inwards an fifty-fifty layer. Bake uncovered until the cheese is melted as well as the dip is warmed through, close fiftee

for the dip: Ingredients: 1 loving cup bluish crab claw meat 1 loving cup lump bluish crab meat 1 loving cup cream cheese, at room temperature 3⁄4 loving cup sour cream 1⁄4 loving cup Frank’s® RedHot® Original Cayenne Pepper Sauce two 1⁄2 tablespoons mayonnaise 1 1⁄2 tablespoons Chesapeake Bay seasoning (Old Bay) 1⁄2 tablespoon Worcestershire sauce 1⁄4 teaspoon garlic powder 1⁄4 teaspoon freshly dry reason dark pepper 1 shallot, minced 3⁄4 loving cup shredded abrupt Cheddar cheese Directions: Preheat the oven to 350°F. In a medium bowl, stir together both crab meat, cream cheese, sour cream, Frank’s® RedHot® Original Cayenne Pepper Sauce, mayonnaise, Chesapeake Bay seasoning, Worcestershire sauce, garlic powder, dark pepper, as well as shallot until smooth. Spread the mixture into an 8 x 8-inch baking dish. Sprinkle alongside the cheese inwards an fifty-fifty layer. Bake uncovered until the cheese is melted as well as the dip is warmed through, close fiftee

Ingredients: sixteen oz bluish crab hook meat 8 oz cream cheese, at room temperature 3/4 loving cup sour cream 3/4 loving cup abrupt cheddar ii 1/2 tablespoons mayonnaise 1 1/2 tablespoons Old Bay 1/2 tablespoon Worcestershire sauce 1/4 teaspoon celery seed 1/4 teaspoon freshly set down dark pepper 1/4 teaspoon mustard powder 1 shallot, minced Directions: Preheat oven to 350. Mix all ingredients EXCEPT the cheddar cheese until they are evenly distributed. Or, if y'all are similar me as well as y'all loathe mincing yet don't desire whatsoever chunky shallot bits inward the finally dip or desire brand certain the ingredients are fully incorporated, house all of the ingredients EXCEPT the cheddar as well as crab inward a nutrient processor as well as pulse until smooth. Then stir inward the crab. Spread into a 8x8 inch baking dish. Sprinkle alongside the cheese inward an fifty-fifty layer. For bonus points, milkshake a flake of Old Bay on overstep of the ch

Ingredients: sixteen oz bluish crab hook meat 8 oz cream cheese, at room temperature 3/4 loving cup sour cream 3/4 loving cup abrupt cheddar ii 1/2 tablespoons mayonnaise 1 1/2 tablespoons Old Bay 1/2 tablespoon Worcestershire sauce 1/4 teaspoon celery seed 1/4 teaspoon freshly set down dark pepper 1/4 teaspoon mustard powder 1 shallot, minced Directions: Preheat oven to 350. Mix all ingredients EXCEPT the cheddar cheese until they are evenly distributed. Or, if y'all are similar me as well as y'all loathe mincing yet don't desire whatsoever chunky shallot bits inward the finally dip or desire brand certain the ingredients are fully incorporated, house all of the ingredients EXCEPT the cheddar as well as crab inward a nutrient processor as well as pulse until smooth. Then stir inward the crab. Spread into a 8x8 inch baking dish. Sprinkle alongside the cheese inward an fifty-fifty layer. For bonus points, milkshake a flake of Old Bay on overstep of the ch

Ingredients: 8 oz pocket-sized "salad" shrimp or medium shrimp, chopped 8 oz cream cheese, at room temperature 1/2 loving cup sour cream 1/4 loving cup mayonnaise iii tablespoons minced chives ii tablespoons finely chopped Italian parsley 1 teaspoon lemon zest 1/2 teaspoon Worcestershire sauce 1 large clove garlic, minced 1 shallot, minced 1/8 teaspoon celery seed salt white pepper Directions: In a nutrient processor or blender (I used my Vitamix ) blend together the garlic, shallot, mayo, sour cream, parsley, cream cheese, spices, zest, lemon juice, Worcestershire sauce, 1/4 loving cup shrimp too pulse until smooth. Pour into a medium bowl. Stir inwards the remaining shrimp. Refrigerate overnight earlier serving. My thoughts: When I was researching recipes for '50s black I read a lot of dip recipes. Books too books worth. While doing so, I was surprised at how many recipes called for seafood of about kind. Crab dip is pop hither (witness the ascent

Ingredients: 8 oz pocket-sized "salad" shrimp or medium shrimp, chopped 8 oz cream cheese, at room temperature 1/2 loving cup sour cream 1/4 loving cup mayonnaise iii tablespoons minced chives ii tablespoons finely chopped Italian parsley 1 teaspoon lemon zest 1/2 teaspoon Worcestershire sauce 1 large clove garlic, minced 1 shallot, minced 1/8 teaspoon celery seed salt white pepper Directions: In a nutrient processor or blender (I used my Vitamix ) blend together the garlic, shallot, mayo, sour cream, parsley, cream cheese, spices, zest, lemon juice, Worcestershire sauce, 1/4 loving cup shrimp too pulse until smooth. Pour into a medium bowl. Stir inwards the remaining shrimp. Refrigerate overnight earlier serving. My thoughts: When I was researching recipes for '50s black I read a lot of dip recipes. Books too books worth. While doing so, I was surprised at how many recipes called for seafood of about kind. Crab dip is pop hither (witness the ascent