Recipe: Jack Astor's Crab Dip - 4 Copycat Recipes

SHRIMP AND CRAB DIP LIKE JACK ASTOR'S
(copycat recipe)

"I used to work at Jack Astor's and this dip was one of their best selling appetizers. This is great for parties and simple to make." - Giovanna Luvs Disney

1 medium onion, minced
2 garlic cloves, minced
1/2 of a red bell pepper, minced
10 white mushrooms, minced
2 packages (8 ounces each) cream cheese, softened
1 (6 ounce) can crabmeat (Victoria brand recommended)
1 cup shredded cheddar cheese
Additional shredded cheddar cheese (for topping)
Nacho chips or toasted pita bread, cut into triangles (for serving)

In a small pan, saute onion and garlic. Next saute bell pepper, then mushrooms. Set aside to cool.

In a bowl soften cream cheese with a spoon. Add cooled vegetables, crab meat and 1 cup cheese. Store in container in fridge until ready to serve.

TO SERVE:
Place dip in an ovenproof shallow bowl. Spread dip evenly in bowl and top with the additional shredded cheddar cheese.

Warm slightly in microwave, then bake in oven at 350 degrees F, until slightly bubbling and the top is starting to turn golden brown.

Sprinkle with chopped parsley and top with a parsley sprig. Serve with nacho chips and/or pita triangles.

Makes 15 servings
Source: Food.com / Giovanna Luvs Disney, December 15, 2001

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JACK ASTOR'S SHRIMP, LOBSTER AND CRAB DIP
(copycat recipe)

1 (8 ounce) package cream cheese, softened
1 cup sour cream
1/2 cup chopped mushrooms
1/2 of a red bell pepper, chopped
1/2 cup shredded extra sharp cheddar cheese
1 can cocktail shrimp, drained
1 can crab, drained
6 ounces lobster meat
2 dashes Tabasco
3 dashes Worcestershire
Fresh parsley (for topping)
Extra grated cheddar (for topping)

Mix together cream cheese and sour cream. Add remaining ingredients, except parsley and extra cheese, and mix well. Pour into ovenproof dish. Sprinkle parsley and extra cheddar on top.

Bake at 350 degrees F for approximately 40 minutes until bubbling.

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CRAB DIP LIKE JACK ASTOR'S
(copycat recipe, using horseradish)

1/2 of a red pepper, diced
1/3 of a medium sized yellow onion, diced
2 cloves garlic
5 to 6 white button mushrooms, cut in half then sliced
Olive oil
1 (8 ounce) package cream cheese, softened
1 can chunk crab meat, drained
1/2 teaspoon paprika
1 teaspoon lemon juice
1/2 teaspoon horseradish
A few dashes Worcestershire sauce
Salt and pepper to taste
1/4 cup shredded cheese (for topping)

In a small pan, saute red pepper, onion, garlic, and mushrooms in olive oil until soft. Let cool.

In a medium-sized bowl, break up and soften cream cheese. Mix in veggies, crab meat, and seasonings. Transfer to oven safe dish, top with shredded cheese. Place in oven until warmed through and cheese on top bubbles.

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CRAB DIP LIKE JACK ASTOR'S
(copycat recipe, using mayonnaise)

3 cloves garlic, crushed
1 tablespoon olive oil
1/4 cup chopped Vidalia onions
1/4 cup chopped bell peppers
1/4 cup chopped mushrooms
Salt and pepper (to taste)
1 (8 ounce) package cream cheese, room temperature
1/2 cup of mayonnaise, room temperature
1 tablespoon parsley flakes
Juice of half a lemon
1 1/2 cups lump crab meat
2 cups shredded cheddar cheese, divided use
Tabasco, Worcestershire, salt and pepper to taste
Bread, pita or/or crackers (for dipping)

Preheat oven to 350 degrees F.

Heat olive oil and crushed garlic in a large saute pan. Once hot, add onions, mushrooms and bell pepper to the pan and saute until soft. Season with salt and pepper if desired. Remove pan from heat and let cool.

In a food processor, blend together cream cheese, mayonnaise, parsley and lemon juice until smooth. Scrape mixture into a large mixing bowl. With a rubber spatula, fold in crabmeat.

Once the vegetables prepared earlier are cool, fold vegetables into the mixture as well. Finally, fold in 1 1/2 cups of shredded cheddar cheese. Season to taste. Scrape the dip into an oven safe pie or casserole dish. Sprinkle remaining 1/2 cup cheddar cheese on top of the mixture.

Bake at 350 degrees F for 30 minutes, or until the cheese on top is bubbling and golden. Let stand at least 15 minutes before serving.

Serve with bread, pita or crackers for dipping.