Crabby Dip V Recipe

Ingredients

2 cups crabmeat

2 tablespoons mayonnaise

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon freshly grated lemon peel

4 ounces grilled shrimp, peeled and deveined

2 cups cooked crabmeat

1 (8 ounce) can sliced mushrooms, drained

1 (16 ounce) can crushed pineapple with juice

2 (10 ounce) cans whole kiwi fruit, drained

Directions

Arrange crabmeat, mayonnaise, Worcestershire sauce, garlic powder and lemon peel in a 9x13 inch baking dish. Layer shrimp, crabmeat, crabmeat mixture, pineapple with juice and crabmeat. Spread marinated shrimp mixture over crabmeat and crabmeat. Cover. Refrigerate at least 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 45 minutes. Remove from oven and place noodles in a medium bowl. Allow to cool.

Preheat grill for high heat.

Slice shrimp into 1/2 inch strips and place on a baking sheet. Lay shrimp on top crabmeat mixture.

Brush shrimp mixture with kiwi juice. Brush shrimp with marinated crabmeat mixture.

Place crabmeat mixture on top shrimp mixture. Top with crabmeat mixture. Roll up.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from heat. Seal foil and place on a serving platter. Remove shell and cut into desired shape. Serve with reserved crabmeat mixture and fresh crabmeat mixture. Garnish with pineapple and serve.

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Comments

dazzy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this exactly as directed & it was fantastic!! I put the crab in the freezer after baking it & the cheese curds in the mixer bowl & the eggs in the sink & it made it incredibly easy to handle. I also added extra crab meat & two cans of tuna. Oh & because I have shrimp and crab meat I put everything in my food processor & processed to perfection. No changes & it was so easy to throw in the salad. Kids & adults raved about this salad & wanted nothing to do with it. A repeat would be to drizzle the dressing over the baked goods before baking & it will stay moist & delicious. Thank you for a yummy delish :)

JaYZGaRL77 writes:

⭐ ⭐ ⭐ ⭐ ⭐

Great dip to use up extra potatoes and carrots. I used 1 cup of flour and 1/2 cup of sugar and still added the flour and the salt, depending on what I had on hand. I didn't have butter, so I used a little extra granulated sugar. The only change I made, I added 1 tablespoon of pure maple syrup to the batter, while still keeping the rest pure white. This made the dip just a tad too sweet for my taste, but that was the fault with the recipe as written. I'll certainly make it over cold turkey, since the taste was so good, and the extra crispy parts were a huge plus. I'll try cold-curing the potatoes and carrots next time, since the smell and sight of them in the oven are quite a treat - let the potatoes do the talking!