Reviews (2) Add Rating & Review 143 Ratings 5 star values: 18 4 star values: 29 3 star values: 67 2 star values: 21 1 star values: 8 Martha Stewart Member Rating: 4 stars 11/15/2012 This recipe was delicious! Makes a great presentation for entertaining. I substitued Veganaise for Mayo. Neufchatel for Cream Cheese. Adobo seasoning for Emeril spice. I added more red peppers and onions than the recipe called for and a dash of black and red pepper. I crumbled Multigrain crackers right over the top before baking - without adding any butter. I served it with Melba toast and Multigrain crackers. Martha Stewart Member Rating: Unrated 11/26/2010 In part 2 it asks for Emeril's Original Essence 1tsp I used cayenne pepper. In part 3 they ask for 1 tbsp of Emeril's Original Essence. I used .5 tbsp of old bay and .5 tbsp of the cayenne pepper again. I would think maybe next time to cool it down heat wise I would use a full tbsp of old bay. It was a big hit as was though.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 16 Yield: Makes about 2 quarts d_5067_121709_crabdip.jpg
Ingredients Ingredient Checklist 1 tablespoon olive oil 1 cup chopped onions 1 cup chopped red bell peppers 1 tablespoon minced garlic 2 teaspoons coarse salt 1 tablespoon plus 1 teaspoon Emeril’s Original Essence 1 pound cream cheese, at room temperature 1 cup mayonnaise 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon minced scallions 1 tablespoon fresh lemon juice 1 pound lump crabmeat, picked through for shells and cartilage 1/2 cup saltine or butter cracker crumbs 2 tablespoons unsalted butter, melted Toast points or crackers, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 16 Yield: Makes about 2 quarts d_5067_121709_crabdip.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 16 Yield: Makes about 2 quarts
Recipe Summary
Servings: 16 Yield: Makes about 2 quarts
Servings: 16
Yield: Makes about 2 quarts
16
Makes about 2 quarts
d_5067_121709_crabdip.jpg
d_5067_121709_crabdip.jpg
Ingredients
Ingredients
- 1 tablespoon olive oil 1 cup chopped onions 1 cup chopped red bell peppers 1 tablespoon minced garlic 2 teaspoons coarse salt 1 tablespoon plus 1 teaspoon Emeril’s Original Essence 1 pound cream cheese, at room temperature 1 cup mayonnaise 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon minced scallions 1 tablespoon fresh lemon juice 1 pound lump crabmeat, picked through for shells and cartilage 1/2 cup saltine or butter cracker crumbs 2 tablespoons unsalted butter, melted Toast points or crackers, for serving
Directions
Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, garlic, 1 teaspoon salt, and 1 teaspoon Essence. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Remove from heat and set vegetables aside.
Place cream cheese, mayonnaise, parsley, scallions, lemon juice, remaining teaspoon salt, and remaining tablespoon Essence in the bowl of a food processor; process until smooth. Transfer mixture to a large bowl; fold in cooked vegetables and crabmeat. Transfer to a 2-quart baking dish.
In a small bowl, mix together breadcrumbs and melted butter; stir to combine. Spread breadcrumb mixture over crabmeat mixture and bake until hot and bubbly, about 30 minutes.
Serve with toast points or crackers.
Reviews (2)
Add Rating & Review 143 Ratings 5 star values: 18 4 star values: 29 3 star values: 67 2 star values: 21 1 star values: 8
Martha Stewart Member Rating: 4 stars 11/15/2012 This recipe was delicious! Makes a great presentation for entertaining. I substitued Veganaise for Mayo. Neufchatel for Cream Cheese. Adobo seasoning for Emeril spice. I added more red peppers and onions than the recipe called for and a dash of black and red pepper. I crumbled Multigrain crackers right over the top before baking - without adding any butter. I served it with Melba toast and Multigrain crackers. Martha Stewart Member Rating: Unrated 11/26/2010 In part 2 it asks for Emeril's Original Essence 1tsp I used cayenne pepper. In part 3 they ask for 1 tbsp of Emeril's Original Essence. I used .5 tbsp of old bay and .5 tbsp of the cayenne pepper again. I would think maybe next time to cool it down heat wise I would use a full tbsp of old bay. It was a big hit as was though.
Reviews (2)
Add Rating & Review 143 Ratings 5 star values: 18 4 star values: 29 3 star values: 67 2 star values: 21 1 star values: 8
Add Rating & Review
143 Ratings 5 star values: 18 4 star values: 29 3 star values: 67 2 star values: 21 1 star values: 8
143 Ratings 5 star values: 18 4 star values: 29 3 star values: 67 2 star values: 21 1 star values: 8
143 Ratings 5 star values: 18 4 star values: 29 3 star values: 67 2 star values: 21 1 star values: 8
5 star values: 18 4 star values: 29 3 star values: 67 2 star values: 21 1 star values: 8
Martha Stewart Member Rating: 4 stars 11/15/2012 This recipe was delicious! Makes a great presentation for entertaining. I substitued Veganaise for Mayo. Neufchatel for Cream Cheese. Adobo seasoning for Emeril spice. I added more red peppers and onions than the recipe called for and a dash of black and red pepper. I crumbled Multigrain crackers right over the top before baking - without adding any butter. I served it with Melba toast and Multigrain crackers. Martha Stewart Member Rating: Unrated 11/26/2010 In part 2 it asks for Emeril's Original Essence 1tsp I used cayenne pepper. In part 3 they ask for 1 tbsp of Emeril's Original Essence. I used .5 tbsp of old bay and .5 tbsp of the cayenne pepper again. I would think maybe next time to cool it down heat wise I would use a full tbsp of old bay. It was a big hit as was though.Martha Stewart Member
Rating: 4 stars 11/15/2012
This recipe was delicious! Makes a great presentation for entertaining. I substitued Veganaise for Mayo. Neufchatel for Cream Cheese. Adobo seasoning for Emeril spice. I added more red peppers and onions than the recipe called for and a dash of black and red pepper. I crumbled Multigrain crackers right over the top before baking - without adding any butter. I served it with Melba toast and Multigrain crackers.
Rating: 4 stars
Rating: Unrated 11/26/2010
In part 2 it asks for Emeril’s Original Essence 1tsp I used cayenne pepper. In part 3 they ask for 1 tbsp of Emeril’s Original Essence. I used .5 tbsp of old bay and .5 tbsp of the cayenne pepper again. I would think maybe next time to cool it down heat wise I would use a full tbsp of old bay. It was a big hit as was though.
Rating: Unrated
All Reviews for Hot Crab Dip
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Hot Crab Dip
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
