Buffalo Crab Dip

Buffalo Crab Dip

Ingredients:

1 lb. Backfin Crab Meat

8 oz. cream cheese, softened

1 1/2 c. buffalo sauce

1/2 c. ranch dressing

1/2 c. cheddar cheese, shredded

1/2 c. salsa

1 pkg. lime tortilla chips


Directions:

Preheat oven to 350 degrees F.

In a large bowl, mix cream cheese, buffalo sauce and ranch dressing until smooth.

Slowly fold in crab meat, being careful not to break up any lumps.

Spread into a 9-inch deep pie dish or small baking dish.

Sprinkle with cheese and bake for 20 minutes.

Maryland Crab Stuffed Bacon Cups

Maryland Crab Stuffed Bacon Cups

Ingredients:

1 lb Bacon, cut into 4ths

1 lb Jumbo lump crabmeat, cleaned

8 ozs Cream cheese, softened

1 cup Shredded Cheddar Cheese, sharp

2 tsp Old Bay Seasoning

Salt and Pepper to taste

1 tsp prepared mustard


Directions:

Pre-heat your oven to 425 degrees

Prepare your muffin/cupcake pan by laying strips of bacon in until you have the cup completely covered.

In a small bowl add your crab, cream cheese, shredded cheddar cheese, old bay, salt and pepper, and mustard. Mix until thoroughly combined.

Scoop your crab dip into the cups, making sure to push them down just a little so they completely fill the cup. Sprinkle with cheddar cheese.

Bake for 25 to 30 minutes or until bacon is done and cheese is bubbly and brown on top.

Let them sit in the pan for 5 to 7 minutes to cool. When cooled, remove from the pan and place on dish with paper towels to drain.

Serve immediately after draining.