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Pampered Chef Hot Dilly Crab Dip recipe from the The Wagner Family

Beat on medium-high speed until combined. Using a spoon or silicone spatula, gently fold in the lump crab meat. If you used hot sauce, taste, then add more hot sauce if desired. Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining 1/4 cup of cheddar cheese.

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Here's an easy crab dip to serve at your next party. Just mix lump crab meat with sour cream, mayo, shallots, and seasonings, and it's ready for the party table.. Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Gently fold in the crabmeat. Salt and pepper to taste.

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In a medium bowl, combine the crab meat, mayonnaise, sour cream, red onion, dill, lemon zest and juice, and hot sauce. Stir to combine. Season to taste with salt and pepper. Transfer the dip to a serving bowl, cover and refrigerate for at least 2 hours, preferably overnight. Serve with assorted crackers.

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Gather the ingredients. In a small bowl, combine the cream cheese, mayonnaise, milk, salt, garlic powder, and cayenne pepper or Tabasco sauce, to taste. Blend well. Gently fold in the chopped crabmeat. Cover and refrigerate the crab dip until it is thoroughly chilled. If desired, sprinkle with Old Bay seasoning.

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1⁄4 teaspoon garlic powder. 1⁄4 teaspoon onion powder. parsley (to garnish) Mix together all ingredients except the crab meat until well blended. Add crab meat after mixture is fairly smooth and consistent. If using imitation crab meat, you will have to cut the meat into fairly small pieces before adding to mixture. Serve with crackers.

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Preheat the oven to 350 degrees Fahrenheit. In a medium skillet over medium heat, melt the butter. Stir in the garlic, lemon zest and chopped dill. Sauté, stirring constantly until aromatic, 1-2 minutes making sure not to brown the garlic! Stir in the crab meat and mix gently not to break up the delicate meat.

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Instructions. IF SERVING HOT: Preheat oven to 350 degrees. If serving cold or making ahead, skip this step. In a large bowl use a hand mixer on low speed to mix together the cream cheese, mayonnaise, corn kernels, celery, bell pepper, green onion, cajun seasoning, garlic powder, and salt and pepper until well combined.

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Step 1 Clean the crab meat. To begin with wash the crab meat properly, drain the excess water and keep it aside. In the meantime, preheat the oven at 170 degree C. Step 2 Your delicious dip is ready! Take a bowl and add chopped dill, cream cheese, lemon juice, crab meat and mix thoroughly. Spread the mixture in a baking dish and bake for 40.

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Preheat your oven to 350 degrees. In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper. Stir together until combined and fold in lump crab meat.

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Preheat oven to 425 degrees. Butter a 1 to 1-1/4 quart oven safe baking dish and set aside. Beat together sautéed shallots, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, hot sauce, and salt until well combined and creamy. Fold in crab meat. Spread crab mixture evenly into prepared baking dish and.

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Using only four simple ingredients, this homemade dip recipe is a real winner. Served up hot 'n' bubbly, our Dilly Crab Dip is a restaurant-quality dish you can make right at home. Serve it with a side of fries or potato chips for an appetizer the whole family can enjoy.

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Instructions. In a medium mixing bowl, beat cream cheese until light and fluffy. Beat in mayo and sour cream. Stir in lemon juice, garlic dill weed, green onions, bouillon, hot sauce, salt, pepper, and crab meat. Cover and refrigerate for several hours to blend flavors until ready to enjoy.

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Prepare dip as above through step 1. Spoon dip into 30 miniature phyllo dough shells (two, 2.1-ounce packages). For a hot appetizer, place the 30 miniature phyllo dough shells on a large baking sheet. Spoon dip into phyllo shells. Bake in a 350 degree F oven for 5 to 8 minutes or until heated through. If desired, garnish with finely shredded.

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Step 2. In a bowl stir together mayonnaise, sour cream, the remaining flaked crabmeat, dillweed, green onion, lime peel, lime juice, hot pepper sauce, and if desired, cayenne pepper; mix well. Transfer to a serving bowl; chill for 2 hours or overnight.

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In a medium bowl, combine the cream cheese, crabmeat, lemon juice, and 2 teaspoons dill; mix well then spoon into a microwave-safe 9-inch pie plate. Microwave at 100% power for about 6 minutes. Stir until smooth and creamy. Sprinkle with the remaining 1 teaspoon dill weed. Serve immediately.

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Instructions. Preheat oven to 350 degrees F. Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, green onion, Old Bay seasoning, salt, Worcestershire, and lemon juice. Add ¾ cup cheddar cheese and hot sauce and mix until smooth. Stir in crab meat.