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Full Online Book HomeLearning KitchenDips - Seafood - Hot Crab Dip By Risag
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Dips - Seafood -  Hot Crab Dip By Risag Post by :AquaBird Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3305

Click below to download : Dips - Seafood - Hot Crab Dip By Risag (Format : PDF)

Dips - Seafood - Hot Crab Dip By Risag

2 (8 oz.) pkg. cream cheese -- softened
1 (16 oz.) carton sour cream
2 (6.5 oz.) cans minced clams -- drained and rinsed
8 scallions -- finely chopped
1 tbsp. Worcestershire sauce
1 clove garlic -- minced
2 drops hot pepper sauce
1 round loaf rye bread, sour dough or pumpernickel

Preheat oven to 300 degrees F.

Cut off the top of the bread and hollow out saving top and being careful not to puncture crust. Blend together cream cheese and remaining ingredients. Let stand a few minutes.

Fill bread with clam mixture. Replace top and wrap in foil. Bake at 300°F for 3 hours. Serve hot with Armenian crackers, bread cubes or any favorite dipping snacks.
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Dips - Hot Langostinos Dip Dips - Hot Langostinos Dip

Dips - Hot Langostinos Dip
1/2 pkg. frozen langostinos 1 (8 oz.) pkg. cream cheese 1/2 cup mayonnaise 1/4 tsp. lemon juice grated onion breadcrumbs Mix cream cheese, mayonnaise, lemon juice and grated onion until creamy. Add the langostinos and stir until mixed in and coated. Place mixture in casserole dish and bake at 325 degrees for 1/2 hour until bubbly.Sprinkle with breadcrumbs. Recipe may be doubled.

Dips - Seafood -  Hot Crab Dip By Plano_gal Dips - Seafood - Hot Crab Dip By Plano_gal

Dips - Seafood -  Hot Crab Dip By Plano_gal
3/4 cup sour cream 2 tbsp fresh lemon juice 1 tbsp fresh onion; grated 1 tsp worcestershire sauce 3/4 tsp dry mustard 1/4 tsp garlic powder 8 oz cream cheese; softened 2 oz sharp cheddar cheese; shredded 1 lb lump crabmeat; shell pieces removed 1 as needed vegetable cooking spray 1 as desired paprika Preheat oven to 350F. Combine first 7 ingredients in a bowl; stir well with a wire whisk. Stir in cheddar cheese and crabmeat. (Optional: add red pepper pieces or pimiento) Spoon the crabmeat mixture into a 1-1/2 quart casserole coated with cooking spray, and sprinkle with paprika.