This is such a delicious crab dip that can be used with tortilla chips, toasted baguettes, potato chips, or even sliced vegetables. Serve this crab dip hot and refrigerate the leftovers (if you have any!) The best crab to use for Maryland Crab Dip is the Maryland Blue Crab obviously; however, any crab substitute such as Dungenous Crab or Alaskan King Crab work work just as well. Maryland Crab (cooked lump crab meat) is often available at your local seafood counter (normally on the East Coast) or can also come pre-packed and cooked. For those who are fortunate enough to live on the East Coast, it’s possible to go crabbing yourself to pick up the crabs for this recipe. Of course this also requires steaming the crab. If you’re up for that, you can search this site for instructions on steaming live crab.

This crab dip recipe serves about 8-10. Double or triple the recipe for a larger crowd.

Ingredients
2 lbs of Maryland Lump Blue Crab Meat (picked, cooked, de-shelled)
1/2 cup shredded cheddar cheese
8 oz package of cream cheese
1 teaspoon mustard
2 teaspoons Worcestershire sauce
4 tablespoons reduced fat mayonnaise
1/8 cup lemon juice
1/2 teaspoon minced garlic
1 teaspoon Old Bay Seasoning

Directions

Preheat the oven to 350 degrees.

Mix 1/4 of the cup of cheddar cheese with all other ingredients. Spoon the mixture into a baking dish
and top with the remaining cheddar cheese. Bake the crab dip for about 30 minutes or until the cheese on top is melted.

Serve the Maryland Crab Dip Hot with sides of chips or veggies. This is a great appetizer to serve that your seafood loving guests will enjoy.

Crab Rangoon is a very popular appetizer at the local Chinese Food restaurants. It’s also a great appetizer made with crab ingredients! The cream cheese mixed with the crab creates a smooth texture enveloped inside of crispy wontons. Because this recipe is baked, you will enjoy a much lower fat content than the traditional frying method.

Ingredients16 ounces packages neufchatel cheese, softened (low fat cream cheese)
4-5 green onions, thinly sliced
1 teaspoon soy sauce
1 (6 ounce) can crabmeat, drained and flaked
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 (48 count) package wonton skins
¼ cup melted butter

Directions

Lightly spray a baking sheet with cooking oil or Pam.

Mix the Neufchatel cheese, onions, soy sauce, garlic, Worcestershire sauce in a medium bowl. Gently fold in the crabmeat.

Take the wonton skins and place 1 teaspoon of the crab mix into the center of each wonton.
Moisten the edges of the wonton with water. Fold the wontons in half to form a triangle, and press the edges to seal.

Next, pull the corners together and press to seal. Check the package for an example of how the crab rangoons should look. Arrange the crab rangoons on the baking sheet and brush them with the melted butter.

Bake the crab rangoon in the oven at 425º for 12-15 minutes, or until they turn a golden brown color.
Serve these seafood appetizers hot with sweet and sour sauce.

I’ve tried a few recipe variations for the Cheddar Bay Biscuits like the ones you have from Red Lobster. Have heard that it’s difficult to re-make this recipe with similar results because the Restaurant uses a pre-made type mix, but this is about as close as it gets. Using the ingredients and directions below, you’ll come about as close as you can come to the Cheddar Bay Biscuits! Just be careful because they tend to cook fast and can be easy to overbake in the oven.

Enjoy!

Cheddar Biscuit (Just like Red Lobster’s Cheddar Bay Biscuits)

Ingredients:

2 cups Bisquick
2/3 cup milk
1/4 cup melted butter
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder or garlic salt
1/4 teaspoon parsley

Instructions

1. To prepare, preheat your oven to 450 degrees F.

2. Combine the 2 cups of Bisquick Mix, cheese, and milk in a medium bowl and stir for about 30 seconds.

3. Lightly grease a cookie sheet and drop the biscuits by spoonfuls onto the cookie sheet.

4. Bake the biscuits for about 8-10 minutes. The biscuits will be a golden brown color when they are done.

5. While the biscuits are baking, in a separate small bowl, stir together the melted butter and garlic powder (or salt).

6. Drizzle the butter mixture over the warm biscuits. Sprinkle with parsley and serve them warm. Depending on the size of the biscuits, this recipe makes approximately 8-10 biscuits.

King Crab Claws are amazingly sweet and what I love about King Crab is that the claws have such an abundance of crabmeat in them. One thing you might want to make certain of is that you have a Crab & Lobster Mallet so that you can crack those claws open! The shells are pretty hard so you’ll need something like the Crab & Lobster Mallets

Although in the following recipe, you are going to break open the claws by pulling the joints apart, in case you’re not able to get the meat out on the first try, you can crack the claws open and place the meat in the marinade. It all tastes the same -

King Crab Claws - Marinated

Ingredients

20 cooked King Crab Claws
6 Tablespoons of white wine Vinegar
3 Tablespoons of lime juice
1.5 cups of Extra Virgin Olive Oil
3 cloves of fresh garlic
1/2 tsp salt
1/4 teaspoon of dill seasoning
1 tsp pepper
1/2 tablespoon of hot sauce
2 teaspoons Oregano
2 teaspoons Basil
3 teaspoons Parsley

Open the claws to expose the meat by pulling apart at the joint. If the meat doesn’t come out, take your Crab & Lobster Mallets and break open the claws. Use the claw meat to place in the mixture if all else fails. Well cooked crab should slide out of the shells easily but sometimes there are the stubborn ones.

Take a shallow glass dish or Instant Marinating Container and put the crab claws in it. In a small bowl, combine all of the ingredients except for the claws. Stir together until the seasonings and oils are well blended. Pour the seasoning marinade over the King Crab Claws and cover. Refrigerate the King Crab Claws overnight.

When you are ready to serve the claws, take them out of the marinade but place the marinade in a separate bowl so that it can be used as a dipping sauce for the claws. Since the claws are already cooked, there is no cooking involved and the marinade can be used safely. Place the claws on a serving plate and enjoy!

Having a gourmet seafood meal tonight? Try this gourmet seafood appetizer - Crab Puffs. Crab puffs are made with the flaky texture of crescent rolls on the outside and creamy cream cheese mixture combined with crabmeat on the inside. This crab appetizer can be a little filling so make sure that guests don’t fill up on it before the main course! With its amazing tasts, guests often cannot get enough.

Crab Puffs (more…)

Deviled crab is a really neat recipe because there are so many variations and ways to serve deviled crab. You can serve this dish in the actual cleaned out crab shells for a crabby seafood appearance, topped with Old Bay Seasoning or can serve it in cute crab dishes - whatever you have available. You can use either canned or fresh crab meat for this yummy meal/appetizer.

Here is how you can make deviled crab at home.

Ingredients -

1 lb crab meat
1 small chopped onion
3 tablespoons of butter
1 teaspoon Worcestershire sauce
3/4 cup of milk
1 tablespoon lemon juice
1 egg, beaten
1.5 teaspoons powdered mustard
1/8 teaspoon cayenne pepper
1 tablespoon chopped parsley
1/4 cup bread crumbs
2 tablespoons of flour
hot sauce of choice

Directions -

Preheat the oven to 350 degrees.

Grease the inside of crab shells or small dishes for the deviled crab.

Combine the bread crumbs with 1 tablespoon of butter. The mixture will be crumbly. Set aside.

Saute 2 tablespoons of butter with the chopped onion in a skillet until the onion turns tender. Add the 2 tablespoons of four and stir. Continue by adding the milk gradually and cooking the mixture until it turns thick while stirring continuously. Next, add the lemon juice, cayenne pepper, and powdered mustard.

Take the beaten egg and add 4 drops of hot sauce to the egg. Stir and then add the egg mixture to the skillet. Add the crab meat and parsley and place in the crab shells or dishes, depending on how you want to display the deviled crab.

Scatter the bread crumbs on tops of the deviled crabs. Bake for 20-25 minutes until browned.

There are so many times when I eat at a restaurant and wish that I knew how to cook or prepare some of the items on the menu. So after some searching and trial and error, I have found a recipe for an awesome crab dip and tweaked it so that is just like the one at Joe’s Crab Shack! Serve this crab dip with some whole grain crackers at your next summer party or superbowl party and you are sure to have some happy guests.

Just like Joe’s Crab Shack Crabby Dip

Ingredients

6-8 ounces of fresh blue crab meat

2 oz of softened Cream Cheese

1/2 Cup Sour Cream (substitute with low fat for a lower calorie dip)
4 teaspoons of Diced Sweet Onion
1 Tablespoons of Butter, softened
4 teaspoons Finely Diced Green Pepper
1/4 tsp. Seasoned Salt
Pinch of Paprika
1 Tablespoon of Mayo
1/2 Cup Shredded Mozzarella Cheese
Fresh Diced Green Onion to garnish
Fresh Chopped Parsley to garnish

Directions -

Preheat oven to 350 degrees and lightly grease a shallow baking dish.

In a medium bowl, blend together the mayonnaise, softened butter, sour cream, and softened cream cheese until the mixture is smooth. Next, combine the mozzarella cheese, onions, and green peppers. Finally, blend in the crab meat carefully (I always blend crab meat last so that the pieces are not minced down). Take the mixture and spoon it into the baking dish. Place the dip in the oven for about 12-14 minutes. The crab dip mixture will bubble when it is done. 

Serve the dip in a pretty serving bowl surrounded by whole grain fancy crackers. For a larger party, you can double or triple the recipe.

Enjoy!

Here is another great crab recipe. This one is made with Dungeness crab, which is a slightly cheaper alternative to blue crab or king crab. Dungeness crab has a slightly sweet taste and the meat in the crab is plentiful. This crab recipe is super easy to prepare and would make an excellent high protein lunch.

Dungeness crab and shrimp melt sandwiches

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