Hey Y’all!! Today I made my very own recipe for Hot Crab and Lobster Dip. I put my spin and sparkle on a Classic Maryland delicacy and it was AMAZING!! Y’all, as promised I am putting the Full Ingredients and Directions in this description. I hope that Y’all Enjoy this recipe as much as We did.
Fresh Eats’ Hot Crab and Lobster Dip Ingredients(in order of appearance & off camera):
Water
FRESH White Onion
FRESH Sweet Red Bell Pepper
2 Chicken Bouillon Cubes
Crushed Red Pepper Flake
FRESH Lemon
Snow Crab Legs(reserved some to top dip)
Lobster Tails(reserved some to top dip)
FRESH Red Onion(Small Dice)
FRESH Sweet Yellow Bell Pepper(Small Dice)
1/2 Stick Softened Sweet Cream Butter
2 8oz Packs of Cream Cheese
Mayo
Sour Cream
Unsweetened Non-Flavored Greek Yogurt
Minced Garlic
Seasoned Salt
FRESH Black Pepper
Paprika
Garlic Powder
Onion Powder
Old Bay
Italian Seasoning
Cayenne Pepper
A Couple Shots of Hot Sauce
A Pinch of Sugar(for balance)
FRESH Lemon Juice
Shredded Colby Jack
Shredded Supremo Chihuahua Queso
1/3 can Tomatoes & Chiles(rotel)
1/3 bag Frozen Spinach
Scallion(feeling a lil Bougie.. reserve some to top dip with)
Directions:
First, add: White Onion, Sweet Red Bell Peppers, Chicken Bullion, Crushed Red Pepper and Lemon to a Large Stock Pot then bring to a boil. Next, add in Snow Crab Legs, and Lobster. Crack the seafood set it to the side. In a Large bowl, add in Sweet Cream Butter, Cream Cheese, Sour Cream, Greek Yogurt, Mayo and Lemon Juice. Beat these together until creamy add in all Seasonings, Diced Red Onions and Sweet Yellow Bell Peppers, and Minced Garlic. Stir in Tomatoes & Chiles, Hot Sauce, Sugar and all the Shredded Cheeses. Fold in the Seafood, Spinach and Scallion.
In a casserole or baking pan, pour in the Dip mixture then layer the reserved Seafood on top. Sprinkle the reserved Shredded Cheeses, Paprika, FRESH Black Pepper, and little Italian Seasoning. Now, grab some Aluminium Foil and loosely wrap the Dip. Make it look like a Dome so that the Cheese is undisturbed. Place the Dip in the Oven and Cook Covered for 20 minutes. Check it. Then let it Bake for another 5-7 minutes on the top rack. Pull it out and Sprinkle with Scallion. I honestly like to let that Thang Cool Down for about 10 minutes so it can be Fully Enjoyed. Serve with Tortilla Chips.. or Whatever You want.
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“Takeout at Tha Crib” COMING SOON.
THANKS FOR WATCHING!!!
#fresh #seafood #recipes #yummy #appetizers #cookingshow #Grind
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