Best 13 Crab And Asparagus Dip Recipes

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Indulge in a symphony of flavors with our delectable Crab and Asparagus Dip! This extraordinary appetizer combines the delicate sweetness of crab meat with the vibrant freshness of asparagus, creating a harmonious balance of textures and flavors. Immerse yourself in a creamy and flavorful journey as you savor each bite, enhanced by a delightful blend of seasonings. Discover the culinary artistry behind this exquisite dip, along with variations that cater to diverse preferences. Dive into the classic Crab and Asparagus Dip, explore the zesty delight of the Spicy Crab and Asparagus Dip, or embrace the richness of the Creamy Crab and Asparagus Dip with Cream Cheese. Prepare to tantalize your taste buds with this exceptional dip, perfect for any occasion.

Here are our top 13 tried and tested recipes!

MARYLAND HOT CRAB DIP



Maryland Hot Crab Dip image

For the best texture, use lump crab meat and each ingredient listed. No substitutions! Serve with crusty baguette, sturdy crackers, celery, or fresh pita. For more success tips and to learn which crab meat to use, see blog post above.

Provided by Sally

Categories     Appetizers

Time 35m

Number Of Ingredients 10

8 ounces (224g) block cream cheese, room temperature*
1/4 cup (60g) mayonnaise
1/2 cup (120g) sour cream
1 and 1/4 cups (155g) shredded cheddar cheese, divided
1/2 teaspoon ground mustard
1 teaspoon lemon juice
1 and 3/4 teaspoons Old Bay seasoning*
2 teaspoons worcestershire sauce
1 pound fresh lump crab meat*
optional: 2 dashes of hot sauce (or to taste)

Steps:

  • Preheat oven to 375°F (191°C).
  • In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
  • Add the mayonnaise, sour cream, 1 cup cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined. Using a spoon or rubber spatula, gently fold in the lump crab meat. If you used hot sauce, taste, then add more hot sauce if desired.
  • Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining 1/4 cup of cheddar cheese.
  • Bake for 25 minutes or until hot and bubbly around the edges.
  • Serve warm.
  • Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or in a 350°F (177°C) until warmed throughout.

BAKED ASPARAGUS DIP



Baked Asparagus Dip image

Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese-two of the foods my state produces in abundance. This cheesy asparagus dip fits the bill. -Sandra Baratka, Phillips, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 cups.

Number Of Ingredients 4

1 pound diced cooked fresh asparagus, drained
1 cup grated Parmesan cheese
1 cup mayonnaise
Baked pita chips

Steps:

  • In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.

Nutrition Facts : Calories 120 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

ASPARAGUS CRAB AU GRATIN



Asparagus Crab Au Gratin image

Make and share this Asparagus Crab Au Gratin recipe from Food.com.

Provided by bmcnichol

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
1/2 cup shredded cheddar cheese
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft breadcrumbs

Steps:

  • Place asparagus in a greased 1-qt. baking dish.
  • Top with crab and cheese and set aside.
  • In a saucepan, melt 2 tablespoons butter.
  • Stir in flour until smooth.
  • Whisk in milk, mustard, salt and pepper.
  • Bring to a boil over medium heat.
  • Cook and stir for 2 minutes or until thickened.
  • Remove from the heat and stir in lemon juice.
  • Pour over asparagus.
  • Melt remaining butter and toss with bread crumbs.
  • Sprinkle over top.
  • Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 296.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 71.8, Sodium 928.3, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 17

ASPARAGUS & CRAB SALAD



Asparagus & crab salad image

This wonderfully fresh dish is full of light, shellfish flavours and makes the perfect start to a relaxed dinner party

Provided by Good Food team

Categories     Canapes, Dinner

Time 40m

Yield Serves 4 as a starter

Number Of Ingredients 8

20 asparagus spears , trimmed
50g rocket
100g white crabmeat
3 tbsp crème fraîche
1 tbsp wholegrain mustard
juice ½ lime
brown crabmeat , if you have it
olive oil , for drizzling

Steps:

  • Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
  • For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.

Nutrition Facts : Calories 214 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.57 milligram of sodium

CRAB AND ASPARAGUS DIP



Crab and Asparagus Dip image

Make and share this Crab and Asparagus Dip recipe from Food.com.

Provided by Chris from Kansas

Categories     Crab

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10

1/2 cup sour cream
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can asparagus spears, drained, chopped
1/2 cup shredded parmesan cheese
2 medium green onions, sliced
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
1 (6 ounce) can white crabmeat, drained
1/3 cup sliced almonds
cracker

Steps:

  • Heat oven to 375. In medium bowl, mix sour cream, cream cheese and asparagus. Add cheese, onions, horseradish, mustard and crabmeat; mix well.
  • Spread evenly in ungreased 1-quart baking dish. Sprinkle with almonds.
  • Bake 20 to 25 minutes or until thoroughly heated. Serve warm with crackers.

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

2 quarts chicken broth
3 cups 1/2-inch pieces fresh asparagus, preferably thin, sliced on the diagonal
1 ear of fresh white corn, kernels cut off, or 1/2 cup frozen white corn kernels
1/2 cup dry sherry
1 tablespoon freshly ground white pepper
1/2 cup cornstarch mixed with 1 cup cold water
1 pound fresh crabmeat, picked over to remove any cartilage or shells
3 scallions, sliced on the diagonal into 1/2-inch pieces

Steps:

  • Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
  • Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
  • Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.

CRAB AND ASPARAGUS TART



Crab and Asparagus Tart image

A savory tart, its silky custard thickly studded with crab meat to pick up the sweetness of the wines, and asparagus to tame tropical fruit and citrus flavors with vegetal, mineral notes and a hint of bitterness, will make for a lovely lunch or a predinner snack. Come summer, some diced zucchini can replace the asparagus. It also delivers a kick, not in the filling but in the pastry. There's no heat from the subdued alcohol in the bottle. The cayenne in the crust makes up for it.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/4 cups flour, more for rolling
Salt
1/2 teaspoon cayenne
7 tablespoons unsalted butter
4 large eggs
1 tablespoon minced shallot
1/2 bunch medium asparagus, ends snapped, halved vertically and cut into 1-inch pieces
8 ounces lump crab meat
1 tablespoon lemon juice
1 tablespoon minced chervil
3/4 cup half-and-half
4 ounces soft goat cheese

Steps:

  • Heat oven to 400 degrees. Whisk flour, 1/2 teaspoon salt and cayenne in a bowl or blend in a food processor. Add 6 tablespoons of butter and cut in or pulse until size of peas. Beat 1 egg with 2 tablespoons ice water, scatter on flour mixture and mix with a fork or pulse until a dough can be gathered together. Add a little more water if needed. Form into a disk and roll on a lightly floured surface, then lay it into a 9-inch straight-sided tart pan.
  • Trim edges, line with foil and weight with pastry weights or dry beans. Bake 10 minutes, until it starts to look dry. Remove foil and weights and bake 10 to 15 minutes more, until lightly browned. Remove from oven. Reduce heat to 350 degrees.
  • Melt remaining butter in a skillet over medium heat, add shallot and cook 1 minute. Add asparagus and cook about 2 minutes, until they start to soften. Remove from heat. Fold in crab meat, lemon juice and chervil. Season with salt. Spread in pastry.
  • Whisk half-and-half and cheese until smooth. Beat in remaining eggs until well blended. Pour over crab and asparagus, place in oven and bake about 40 minutes, until set and lightly browned. Let cool 15 minutes, remove sides of pan and serve at once or cooled to room temperature.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 11 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams

CRAB SALAD WITH ASPARAGUS, LEMON AND PARMESAN



Crab Salad With Asparagus, Lemon And Parmesan image

Provided by Amanda Hesser

Categories     salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

Sea salt
1 pound thin asparagus, trimmed
1 pound fresh lump crab meat
2 lemons, with their zest
1/3 cup best-quality olive oil
1/2 cup (2 ounces) loosely packed Parmigiano-Reggiano cheese, in long, thin shavings (best done with a good vegetable peeler)

Steps:

  • Bring a large skillet of salted water to a boil. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes. Drain, and rinse under very cold water until cool. Dry on tea towels. Cut in 3-inch lengths.
  • In a large serving bowl, combine the asparagus and crab meat. Sprinkle the lemon zest into the bowl. Season with salt and sprinkle with olive oil. Toss very gently to mix. Cover, and chill for a few hours, stirring once or twice. Taste, and adjust salt.
  • Meanwhile, juice 1 lemon and reserve. Just before serving, add the juice and toss once more. Spread the cheese shavings over salad, and serve.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams

CRAB AND ASPARAGUS DIP



CRAB AND ASPARAGUS DIP image

Number Of Ingredients 9

1/2 cup sour cream
8 oz cream cheese
1 can (10.5 oz) can GG cut asparagus spears chopped/drained
2oz (1/2cup) shredded parm cheese
2 tble sliced green onions
1 tsp prepared horseradish
1 tsp Dijon mustard
1 (6oz)can crabmeat, drained
1/3 cup sliced almonds

Steps:

  • Preheat oven 375. in medium bowl mix first 3 ingredients, add next 5 ingredients. spread into greased baking dish .Sprinkle w/almonds. Bake 20-25 mins.

EASY CREAMY CRAB AND ASPARAGUS SOUP



Easy Creamy Crab and Asparagus Soup image

Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.

Provided by gax000

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 11

2 slices bacon, diced small
½ cup minced onion
1 clove garlic, crushed
½ cup yellow bell pepper, diced
1 cup diced potato
¾ cup asparagus, trimmed and cut into 1/4-inch pieces
8 ounces crabmeat
2 cups skim milk
1 cup half-and-half
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
  • Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
  • Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g

CREAMY CRAB AND ASPARAGUS BAKE



Creamy Crab and Asparagus Bake image

Time and budget friendly! This is a simple-to-prepare dish with plenty of spices and tasty ingredients to make a creamy, cheesy crab and asparagus noodle casserole. It's great for busy nights when your time is limited but you have a hungry family waiting for dinner. Adjust the horseradish and red pepper flakes to whatever level of spicy pleasure you can tolerate. I hope you enjoy it.

Provided by Northwestgal

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

12 ounces wide egg noodles, cooked according to package directions and drain well
1/2 onion, chopped
2 -3 garlic cloves, minced
2 celery ribs, chopped
1 tablespoon vegetable oil
18 ounces imitation crabmeat, broken into bite-size pieces
1 (14 1/2 ounce) can asparagus spears, cut, drained
1/4 cup parmesan cheese, grated, divided
1 tablespoon dried parsley
1 -2 teaspoon red pepper flakes
3/4 cup cream (10% cream or Half and Half)
1 -2 tablespoon horseradish cream (your choice, mild or hot)
2 teaspoons salt
1 teaspoon ground pepper

Steps:

  • Preheat oven to 350°.
  • In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
  • In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
  • Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
  • Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
  • Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
  • Bake at 350° for 30 minutes. Serve hot.

ASPARAGUS AND CRAB CASSEROLE



Asparagus and Crab Casserole image

Categories     Bread     Sauce     Sandwich     Bake     Crab     Asparagus

Yield makes 8 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 2/3 cups whole milk
1 ounce Cheddar cheese, grated (1/4 cup)
1 ounce Swiss cheese, grated (1/4 cup)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
24 fresh asparagus spears
1 pound lump crab meat
1 cup grated Parmesan cheese (4 ounces)

Steps:

  • Preheat the oven to 375°F.
  • Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
  • Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
  • Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.

ASPARAGUS CRAB CASSEROLE



Asparagus Crab Casserole image

On busy weeknights, you're sure to appreciate this creamy comfort food that seems special but can be put on the table in just 20 minutes. "Add a green salad, bread and a fruit dessert for a complete meal," suggests Diana Duda of Glenwood, Illinois.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 packages (8 ounces each) imitation crabmeat, flaked
2 cups cooked rice
1 package (12 ounces) frozen cut asparagus
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1 cup milk
1/3 cup chopped onion
1 tablespoon lemon juice
1 tablespoon butter, melted
1 teaspoon dill weed
1/2 teaspoon lemon-pepper seasoning
1/4 cup sliced almonds, toasted, optional

Steps:

  • In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. , Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired.

Nutrition Facts : Calories 174 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 483mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

  • Choose the Freshest Ingredients: Use the freshest crab meat, asparagus, and cream cheese for the best flavor and texture.
  • Prepare the Crab Meat Properly: If using fresh crab, be sure to remove all the shells and cartilage. If using canned crab, drain it well and flake it with a fork.
  • Cook the Asparagus Properly: Blanch the asparagus until it is tender-crisp. This will help it retain its鮮豔的綠色and prevent it from becoming too mushy.
  • Use High-Quality Cream Cheese: For the best results, use a high-quality cream cheese that is smooth and spreadable.
  • Season to Taste: Season the dip with salt, pepper, and other seasonings to taste. You can also add a bit of lemon juice or Worcestershire sauce for extra flavor.
  • Serve with Crackers or Vegetables: Serve the dip with crackers, vegetables, or bread for dipping.

Conclusion:

Crab and asparagus dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is creamy, flavorful, and packed with crab and asparagus. With just a few simple ingredients, you can create a dip that will impress your guests. So next time you are looking for a delicious and easy appetizer, give crab and asparagus dip a try!

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