The holiday season is upon us and that means it is time for parties. These three crab appetizers made with Cameron’s Lump Maryland Crab will be sure to please guests at any get together. You can make them all or if you only need to make one, choose your favorite!

One of our favorite things about these appetizers is that they use many of the same ingredients so you don’t need to go out and buy a million things. If you do make all three dishes, you can prep the crab and artichoke dip and the crab stuffed mushrooms and then pop them into the oven at the same time. This will save you about 20 minutes. You can also boil the eggs for the crab stuffed deviled eggs a few hours ahead of time and place them in the fridge peeled or unpeeled until you need them.

This holiday party crab appetizer trio recipe will feed about 5-6 people, so go ahead and double or triple the recipes if you need more.

Crab Recipe #1: Hot Crab and Artichoke Dip

Skill Level: Beginner                    

Prep Time: 10 minutes       

Cook Time: 20 minutes

Total Cook Time: 30 minutes

Ingredients Required to make Hot Crab and Artichoke Dip

1 cup Cameron’s Lump Maryland Crab Meat

1 sm jar of marinated artichokes, chopped

1/2 cup cream cheese, softened

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup monterray jack cheese plus a little more to sprinkle on top

1 small clove garlic, minced

2 tbsp fresh parsley, chopped

dash of salt and pepper

Hot Crab and Artichoke Dip Cooking Directions

Turn your oven to 375 degrees. Beat the cream cheese, mayonnaise and sour cream in a medium sized bowl until mostly smooth. Fold in the rest of the ingredients and spoon into the dish or dishes you would like to bake it in. We cooked this dish in two extra large ramekins.

Sprinkle with a little bit of monterray jack cheese and bake for about 20 minutes or until brown and bubbling. Serve with wheat crackers, rice crackers, corn chips, and/or veggie sticks.

Crab Recipe #2: Crab Stuffed Mushrooms

Skill Level: Beginner

 Prep Time: 10 minutes

 Cook Time: 20 minutes

Total Cook Time: 30 minutes

Ingredients Required to make Crab Stuffed Mushrooms

1/2 cup Cameron’s Lump Maryland Crab Meat, broken down into small pieces

1/2 cup of mayonnaise

1/2 tsp thyme

1/2 tsp oregano

1/2 tsp paprika

1 tbsp fresh parsley, chopped

1/4 cup Parmesan cheese, grated plus a little extra to sprinkle on the mushrooms

approx 10 mushrooms

2 crackers, crushed

Crab Stuffed Mushrooms Cooking Directions

Turn your oven to 375 degrees. Wash your mushrooms and take the stems out (use a spoon to get out any of the stem that has been left behind).

Put the first 6 ingredients into a small bowl and mix. Use a small spoon to place a small amount of filling into the mushroom cap. Top with crackers crumbs and Parmesan cheese and bake for about 20 minutes until the tops are golden and the mushrooms are nice and soft.

Crab Recipe #3: Crab Stuffed Deviled Eggs

Skill Level: Beginner

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Cook Time: 30 minutes (This one is kind of backwards as you cook the eggs and then assemble the appetizer)

Ingredients Required to make Crab Stuffed Deviled Eggs

 6 eggs

1/2 cup Cameron’s Lump Maryland Crab Meat, broken down into very small pieces

1/4 cup mayonnaise

3/4 tsp paprika

1 tbsp fresh parsley, chopped

Crab Stuffed Deviled Eggs Cooking Directions

Fill a medium sized pot about halfway with water, add 1/2 tsp of baking soda if you have it and bring to a boil on the stove. (We find a 1/2 tsp of baking soda in the water helps the shells to come off more easily once the eggs are cooked.)

Carefully place your 6 eggs into the pot with a spoon and boil for 15 minutes. When your eggs are done, quickly place them into a bowl with ice water in it and let them hang out until they feel cool. Take your eggs and very gently bang them on your counter or a cutting board until you hear the shell crack in a few places. Now carefully peel the shells off and give your eggs a quick rinse to make sure there are no little shell pieces stuck to them.

Cut each egg in half and spoon the cooked yolks into a small bowl. Add the crab, mayonnaise, paprika, and parsley and mix them all together. Place your egg yolk mixture into a piping bag and pipe a generous amount into your halved egg whites. If you don’t have a piping bag, you can take a ziploc bag, put your yolk mixture into it and then cut one of the bottom corners off. Twist the top together so the mixture doesn’t come out, and pipe into your halved eggs.

Buy Maryland Blue Crab Online

We hope you enjoy making and eating these as much as we did. Remember you can order your crab online from the Cameron’s Seafood online store and let us know how your appetizers turned out on Facebook, Twitter, or Instagram. Happy Holidays!

By: Melanie Craighead

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