If there is anything you have learned from me during this blogging adventure it’s that I have a serious weakness for dips and these Unstuffed Crab Poppers are certainly no exception. There’s something about garlicky cheese dips spread over top of a piece of delicious bread that I cannot resist! I can’t think of a better way to serve hot dips then in a ring of fresh baked bread for dipping. Can you? I love how Rhodes gives that from scratch taste without all the work. Crackers don’t stand a chance! Remember this jalapeno popper dip? That’s exactly what I’m talking about! This time we are making a creamy, cheesy crab dip that is one of my all time favorites! Can’t go wrong there, can you? I love how pretty this bakes up – it’s perfect for the holidays.
So let’s get started! Shall we? First spray a baking dish, I like to use pie plates, with non stick cooking spray. Place 8 or 9 rolls inside the dish and let them soften for about an hour or just until they are soft.
Now grab a pair of clean scissors and cut each roll into fourths. Carefully arrange the dough bits into a ring around the outside of the baking dish. Just like this.
Now that that is ready it’s time to make the creamy crab dip. You’ll do this by mixing together a little cream cheese, mayonnaise, crab meat, garlic, ground mustard, and green onions. So so yummy!
When you’ve got that all mixed together carefully spoon it into the center of the dough bits. It will bake right along the bread. When it’s finished you’ll have fresh baked poppers ready for dipping. It’s like a one stop appetizer shop :).
Now it’s time to bake it. You’ll bake it for 20 to 30 minutes covered with foil (depends on how big your dish is). Then take the foil off and bake for another 10 minutes to let things get golden brown. Carefully remove from your Unstuffed Crab Poppers from the oven. Let it cool for a few minutes before serving and then enjoy!
- 8 or 9 Rhodes frozen dinner rolls
- 8 oz. cream cheese, softened (I like to use the 1/3 less fat kind because it doesn’t bake up greasy)
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan cheese, heaping
- 4 medium green onions, sliced (@ 1/4 cup)
- 1 1/2 teaspoon ground mustard
- 2 cloves of garlic, minced or grated
- 1 (6 oz.) can crab meat, drained
- Place 8 or 9 frozen rolls in a 9-inch pie pan that has been sprayed with cooking spray. Let them thaw for about an hour or just until soft. Cut each roll into fourths. Arrange the dough bits into a ring around the pan. Meanwhile prepare dip by stirring all ingredients together until well combined. Spread into a shallow baking dish. Carefully spoon dip into the center of the bread ring. Gently lift the dough bits and spread the dip under them if necessary. Cover loosely with foil, really just set foil over the top and bake on 350 for 20 minutes. If dip looks like it's just about done remove foil and bake for another 10 minutes or until the bread is a golden brown. If not, let it baked covered for another 10 minutes before removing the foil to finish baking.
***I was compensated for this post but all opinions remain my own.