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Pampered Chef: Crab Dip Recipe

  1. mommyhugz1978

    mommyhugz1978 Legacy Member Gold Member

    3,716
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    Does anyone have a recipe for crab dip that was in the Seasons best during 2005 either Fall or Spring??
     
    Oct 15, 2007
    #1
  2. dianevill

    dianevill Senior Member Gold Member

    2,543
    0
    Is it the creamy crab tart recipe? If so, it's still on CC; here it is, though:

    The Pampered Chef ®
    Creamy Crab Tart
    Recipe


    1 package (8 ounces) imitation crabmeat, chopped
    1 can (8 ounces) water chestnuts, drained and chopped
    1/2 cup thinly sliced green onions with tops
    1/2 cup diced red bell pepper
    2 teaspoons peeled and finely grated fresh gingerroot
    1 cup (4 ounces) shredded mozzarella cheese
    1 egg
    1/4 cup mayonnaise
    2 garlic cloves, pressed
    1 refrigerated pie crust (from 15-ounce package), softened as directed on package



    Preheat oven to 400°F. Coarsely chop crabmeat and chop water chestnuts using Food Chopper. Thinly slice green onions and dice bell pepper using Chef's Knife. Finely grate gingerroot using Microplane® Adjustable Grater. In Classic Batter Bowl, combine crabmeat, water chestnuts, green onions, bell pepper, gingerroot, cheese, egg, mayonnaise and garlic pressed with Garlic Press; mix well.


    Unroll pie crust onto Small Round Stone. Spoon crab mixture evenly over crust, spreading to within 1 inch of edge. Fold outer edge of crust up over filling forming a 1-inch ruffled rim. Bake 30-35 minutes or until crust is deep golden brown. Remove from oven; cool slightly. Serve warm.



    Yield: 16 servings


    Nutrients per serving: Calories 130, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 25 mg, Carbohydrate 10 g, Protein 5 g, Sodium 240 mg, Fiber less than 1 g


    Cook's Tip: This recipe can also be prepared on the Classic Round Stone or Large Round Stone, if desired.

    To give edges of pie crust a nice sheen, brush with beaten egg using Pastry Brush before baking.
     
    Oct 16, 2007
    #2
  3. janetupnorth

    janetupnorth Legend Member Gold Member

    15,120
    2
    I think that is a different one...but I don't have any cookbooks with me at work. :(
     
    Oct 16, 2007
    #3
  4. janetupnorth

    janetupnorth Legend Member Gold Member

    15,120
    2
    Here is one from online, but since it didn't list the date, I don't remember if this is it or not either...I'm pretty sure I remember another one...

    Cheesy Crab Dip

    1 package (8 ounces) cream cheese, softened
    1/2-cup mayonnaise
    1 garlic clove, pressed
    1 package (8 ounces) imitation crabmeat, chopped
    1 cup (4 ounces) shredded Swiss cheese
    1/2 cup thinly sliced green onions with tops
    1/4 cup diced red bell pepper
    1 lemon
    1 teaspoon Tabasco hot pepper sauce
    1/4 cup sliced almonds, chopped
    1 loaf Canape© French Bread slices, toasted

    1. Preheat oven to 350°F. Combine cream cheese and mayonnaise in Classic Batter Bowl; mix well using Small Mix 'N Scraper(R). Press garlic into batter bowl using Garlic Press; mix well.
    2. Chop crabmeat using Food Chopper. Grate Swiss cheese using Deluxe Cheese Grater. Thinly slice green onions using Utility Knife. Dice bell pepper using Chef's Knife. Using Juicer, juice lemon to measure 1-tablespoon juice. Add crabmeat, Swiss cheese, green onions, bell pepper, lemon juice and hot pepper sauce to batter bowl; mix well.
    3. Spoon crabmeat mixture into Mini-Baker. Chop almonds using Food Chopper; sprinkle over dip. Bake 25-30 minutes or until golden brown around edges. Serve with toasted Canape© French Bread slices.

    Yield: 3 cups (12 servings or 24 sample servings)

    Nutrients per serving: (1/4 cup dip): Calories 200, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 4 g, Protein 7 g, Sodium 290 mg, Fiber 0 g

    Cook's Tip: Substituting reduced-fat (Neufchatel) cream cheese and light mayonnaise for the cream cheese and mayonnaise reduces the calories to 150 and total fat to 10 grams per serving. If desired, 2 cans (6 ounces each) white crabmeat, drained and flaked, can be substituted for the imitation crabmeat. Cut shapes from red bell pepper using Creative Cutters for an attractive garnish.
     
    Oct 16, 2007
    #4
  5. janetupnorth

    janetupnorth Legend Member Gold Member

    15,120
    2
    Oct 16, 2007
    #5
  6. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Wasn't there an Artichoke Crab Dip from a while back? I'll see if I can find that one......
     
    Oct 16, 2007
    #6
  7. dianevill

    dianevill Senior Member Gold Member

    2,543
    0
    LOL - Leah, you'll have all kinds of recipes to choose from!
     
    Oct 16, 2007
    #7
  8. janetupnorth

    janetupnorth Legend Member Gold Member

    15,120
    2
    Yeah, and PC sometimes "redoes" the old ones to make them new! Got to love it! :thumbup:

    Confuses us all because we don't know exactly which one the person is looking for, but then they get them all here! :D :p
     
    Oct 16, 2007
    #8
  9. mommyhugz1978

    mommyhugz1978 Legacy Member Gold Member

    3,716
    0
    Thanks ladies!!!! :)
     
    Oct 18, 2007
    #9
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