Two Hearty Crab Dips

by Michele Cheplic | More from this Blogger

17 Jan 2008 12:11 PM

Regis Philbin has made a point to plug the NFL match up between the Green Bay Packers and the New York Giants at the start of his syndicated talk show EVERYDAY this week. Which makes me feel less guilty about posting the recipes I am making for the NFC Championship game viewing party I'm attending on Sunday.

Living in Wisconsin--where some businesses are planning to close early just so their employees can watch the game at home--it's hard not to get caught up in all the hoopla. But, even if you are not hosting an AFC or NFC Championship party this weekend the following recipes are welcome contributions to any get together.

Both call for crabmeat and are easy to assemble. The difference between the two is that one also features my favorite marinated artichoke hearts.

A few more notes about these dips:

First, for the King Crab dip you can opt to leave out the gelatin and simply place the dip into a bowl. I use the gelatin to create a more aesthetically pleasing dip. I'm planning to mold the dip and use it as a centerpiece at the finger-food table.

Second, the King Crab dip calls for a cup of grated celery. If you've never done this before be very careful--the celery is watery and the stalks sort of collapse against the grater so you need to watch out for your fingers. Also, be sure to squeeze all the water out of the grated celery before adding it to the crab mixture.

Finally, while you could easily use canned crabmeat for these recipes (the cheap stuff doesn't compromise the taste), you are going to get a chunkier dip by using fresh crabmeat. Chucks of fresh crabmeat will help the flavor of the dip stand up to all the cream cheese, but the price might be a bit daunting.

KING CRAB DIP

Ingredients:

8 ounces cream cheese

1 14.5-ounce can cream of mushroom soup

1 cup mayonnaise

1 8-ounce canned or fresh crab meat (drain well if using canned)

1 cup grated celery (squeeze out excess water)

7 stalks green onion, minced

Salt and pepper, to taste

1 package unflavored gelatin

2 tablespoons warm water

Directions:

Melt cream cheese in saucepan over low heat. Add soup and mayonnaise and stir until smooth. Remove from heat.

Stir in crab, celery, green onion and salt and pepper.

Dissolve gelatin in water and stir into crab mixture. Place in greased mold. Chill overnight.

Unmold onto platter and serve with crackers.

DUNGENESS CRAB AND MARINATED ARTICHOKE DIP

Ingredients:

2 cups mayonnaise or salad dressing

12 ounces marinated artichoke hearts, drained and chopped

1-1/2 cups chopped cooked Dungeness crab meat

1 cup grated Parmesan cheese

1 large onion, very thinly sliced

Herb Crust:

1 cup soft French breadcrumbs

2 tablespoons butter or margarine

2 tablespoons finely chopped parsley

1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary

3/4 teaspoon finely chopped fresh or 1/4 teaspoon dried basil

1/4 teaspoon chopped fresh or 1/8 teaspoon dried thyme

1/4 teaspoon chopped fresh or 1/8 teaspoon dried oregano

1/4 teaspoon chopped fresh or 1/8 teaspoon dried marjoram

1 small clove garlic, finely chopped

Directions:

Preheat oven to 350 degrees.

To make herb crust: Combine all ingredients. Set aside.

To make dip: Mix dip ingredients well. Spread in an ungreased, shallow 1-1/2 quart casserole dish. Sprinkle with 3 tablespoons of the herb crust (the remainder can be used as a topping for casseroles or meatloaf).

Bake at 350 degrees, uncovered for 15 to 20 minutes, or until the top is golden brown.

Serve with hearty crackers or chunks of bread.

Other Party Dish Recipes:

Three-Cheese Cheese Puffs and Cranberry Cracker Spread

Spicy Sloppy Joes with Cold and Crunchy Coleslaw

Chocolate Football Rice Krispie Treats and Playoff Pinwheels

Football Food

Baked Beans and Cheesy Wedges

Shrimp-tastic Snacks

Delightfully Delicious Dips

Hearty Party Dips

Super Sandwiches for the Big Bowl Games

Bowl-o-Rama: Party Recipes for Football Fans

Two Appetizers For Your Holiday Party: Deep Fried Tortellini and Artichoke Dip

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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