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Old 07-24-2017, 08:00 PM
 
Location: Living near our Nation's Capitol since 2010
2,175 posts, read 2,905,220 times
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Wow, so far we have such great ideas!

I am wondering if I can make the mixtures the day before and put them into an ovenproof dish and just pop them into the oven for half hour before the event. Can any be frozen in advance and then thawed and baked?
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Old 07-30-2017, 01:47 PM
 
Location: Eureka CA
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Default Well, this has "crab" and dip" in the title!

I think I got this recipe from this forum (it's on an index card) but I'm just throwing it out because it's the most useful recipe I have. I don't use it for dipping crab into (who can afford that?) but it's a great dip for those Panko breaded shrimp from Costco and it's a wonderful SANDWICH SPREAD. Try it!

JOE'S STONE CRABS dipping sauce.

1 cup mayo
4 T half&half
4 tsp dry mustard
2 tsp Worcestershire Sauce
1 tsp A-1 sauce
S+P to taste

Whip together. Keep in fridge.
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Old 08-08-2017, 10:20 PM
 
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Quote:
Originally Posted by Kayekaye View Post
I'm late to the party! I love crab dip and make one that is like the crab rangoon filling inside cream cheese puffs. I serve it cold with crackers and celery, but I have used it inside wonton wraps deep fried too. Really good!k

Crab Dip

2 -8oz Cream Cheese softened
1 large garlic clove, minced
2 Tbs chunky drained salsa
2 tps lemon juice
2 green onions chopped
1/2 cup sliced black olives
1 can sliced water chestnuts, drain then dice
Mix all of the above together, then add
2 cans Geisha crab lump meat
Drain and stir in the crab so as not to totally shred it.
This crab dip actually tastes even better made a day ahead. Have never frozen it. I would think it would lose some spicy strength frozen. But it could be heated from frozen.
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