I’ve never found a recipe that I absolutely love for a nice seafood dip. I’d like to make one for Thanksgiving. Any suggestions? Open to hot or cold.
I just posted this on a thread asking for appetizers. It’s was my mother in laws recipe and it’s fabulous.
Crab Dip
In a food processor pulse the following until well combined:
1 package of cream cheese (softened)
1 can of crab meat (I like the jumbo lump but you can really use whatever)
1/3- 1/2 an onion, roughly chopped
1/2 c of mayo (you can use up to a 1 cup of mayo if you like it more creamy) (I have successfully substituted sour cream in the place of mayo but my people liked the mayo better ; ))
1/4 of fresh parsley chopped, + 1 T to garnish
1 T of lemon juice
Dash of worcestershire sauce
Dash of cayenne pepper (to taste)
salt and pepper to taste
Bake in a buttered caserole dish for 30 at 350 degrees until bubbling
I serve with tortillas chips or water crackers
Hopefully this link works
http://talk.collegeconfidential.com/discussion/comment/17747194#Comment_17747194
If not, the thread is title Thanksgiving Menu, and you can search It for crab dip. If I recall correctly, someone else posted a very good crab dip recipe on that thread also.
1/2 cup milk
1/3 cup salsa
3 packages (8 ounce size) fat-free cream cheese, softened and cubed
2 packages (8 ounce size) imitation crabmeat, gently flaked
1 cup thinly sliced green onions
1 can (4 ounce size) chopped green chiles
Grease the inside of the crock pot.
In a bowl, stir together the milk and salsa until blended. Add to the crock pot.
Add the cream cheese cubes, crabmeat, sliced green onion, and green chiles to the crock pot and stir gently.
Cover the crock pot and cook on lo heat for 2-3 hours, stirring every 30 minutes until the cream cheese has melted and the dip is heated through.
Serve warm with your favorite dippers like crispy toast wedges, pita chips, or cocktail bread.
I of course use regular cream cheese cause I’m just not into the fat free.
Here is a cold shrimp spread so you do not need to worry about hot food.
1 package (8 ounces) cream cheese, softened.
1-1/2 teaspoons lemon juice.
1 teaspoon Worcestershire sauce.
1/8 teaspoon salt.
Dash white pepper.
1 can (6 ounces) small shrimp, rinsed and drained.
1 tablespoon finely chopped onion.
Assorted crackers.
In a small bowl, beat the cream cheese, lemon juice, Worcestershire sauce, salt and pepper until smooth. Fold in shrimp and onion. Refrigerate until serving. Serve with crackers.
@momofsenior1 That sounds a lot like my MIL’s crab dip that she served at her annual party, after Christmas. Everone raved about it, and talked about it the rest of the year. She warmed it somehow, served it in a chafing dish with a warming candle. Maybe I’ll make it this year. Never have. I do have the ugly old chafing dish.
^I am going to consider making this and perhaps using my fondu pot…
This is one we used to have at summer parties
Shrimp Dip
1-2 pounds of Cooked medium Shrimp (I use 2 pounds, shrimp should be bigger than salad size))
1 cup Mayonnaise
¼ cup Salad Oil (I can’t remember I add this or not. Try and see how it is, and add if needed)
3 tablespoons Chili Sauce
1 teaspoon Celery Seed
1 clove Garlic (minced)
½ cup Green Onions, sliced
1 stalk Celery, chopped into small dice
¼ teaspoon Dill Weed
Mix all the ingredients together. Best if prepared the day/night before so flavors can develop
Serve on crackers or baguette slices
I had one like this years ago and it was fabulous. Made with a Louisiana-style roux.
I hope you never stop posting recipes (or other things), Consolation. That spread sounds amazing.
Crab? Oh yes! Chandler’s!
http://www.grouprecipes.com/20119/hot-crab-dip—chandlers-crabhouse-seattle.html
That’s the classic hot artichoke dip with crab added. Intriguing idea!
I’m getting inspired. I think I’m adding hot crab dip to my Christmas/Christmas Eve menu.
Sabaray, you are too kind. 
Consolation, Can the crab dip be made with fresh wild crab or do you use canned?
Do you know if it can be doubled? Thanks!
Thank you @sabaray for referring me back to the recipes on this thread this morning when I was looking for the recent crap dip recipes. I swore it was in one of the holiday threads.
And sorry for my all caps discussion title. No harm intended.
@oregon101 When I had it, it was made with fresh crab. (Honestly, I don’t think I’ve ever had canned crab. )
I don’t see any reason why you couldn’t double it.
MIL used canned. Then again, she was a Minute Rice fan.
It’s challenging to get fresh crabmeat in some parts of the country.
@momofsenior1, is there any reason why this dip couldn’t be put together today and not put into the oven until tomorrow?
Sorry for the late response @Nrdsb4 but yes, you can make ahead. It does get a bit runnier though but the taste is the same.