Crab stick crackers and crab dip

Votes: 1

How to Make - Crab Crackers and Crab Dip

Time: 1 hour 25 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 2453, total fat 257 G., saturated fats 26 G., proteins 16 G., carbohydrates 33 G., fiber 1 G., cholesterol 88 mg, sodium 1082 mg, sugar 12 G.

Crab sticks are great for more than just this popular salad. They can be used to make many other unexpected appetizers, like this recipe. Try this hot, creamy crab dip and crispy crab stick crackers. While this dip is traditionally made with real crab meat, crab sticks are a great budget-friendly alternative. Dip the crackers into the hot mixture and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Crab stick crackers

450 g crab sticks (imitation), thaw if frozen
6 tbsp. vegetable oil
3 tablespoons potato or corn starch

Crab dip

450 g crab sticks (imitation), thaw if frozen
220 g of cream cheese at room temperature
1/3 cup mayonnaise
1/3 cup sour cream
1 cup grated sharp cheddar
1 tbsp Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika
0.5 tsp sugar
1/4 tsp freshly ground black pepper
1 lemon, cut in half
3 green onions, thinly sliced (white parts separated from green parts)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream cheese, paprika, lemon, green onions

Cooking the dish according to the recipe:

Crab stick crackers:

Roll and cut each crab stick into 1–2 cm wide strips. Place the strips in a single layer, spaced slightly apart, between paper towels and press firmly to remove excess moisture. Set aside.
Meanwhile, preheat oven to 375°F (190°C). Spray a 2-quart baking dish with cooking spray.

Crab dip:

Shred each crab stick by placing it on a work surface and piercing it with a fork along its entire length to create long strands. Cut crosswise into 2.5 cm long pieces and set aside.
In a large bowl, combine the cream cheese with the mayonnaise and sour cream. Add the cheddar, Worcestershire sauce, garlic powder, smoked paprika, sugar, black pepper, and the juice of half a lemon. Set aside 2 tablespoons of chopped green onions for serving; stir the rest into the cheese mixture along with the chopped crab sticks.
Spread evenly in the prepared baking dish and bake until golden brown and bubbly on top, about 30 minutes.
Meanwhile, in a large cauldron or heavy-bottomed saucepan, heat the oil over medium-high heat to 175°C.
Divide the crab stick strips into three portions and gently toss one-third in a large bowl with 1 tablespoon of potato starch. Drop each strip into the hot oil and fry, without stirring, for 1 minute, until the starch hardens. Carefully separate the strips using tongs and a slotted spoon. Fry until golden brown and crispy, about 3 minutes. Transfer the crab crackers to a paper towel-lined plate or baking sheet. Let cool completely. Crab stick crackers can be stored in a tightly sealed container at room temperature for up to 5 days..
Sprinkle the hot crab dip with the remaining green onion and let cool for 10 minutes. Cut the remaining lemon half into wedges. Serve the crab crackers with the dip and lemon wedges.