Cajun crab dip is a flavorful and creamy appetizer featuring succulent crab meat combined with a zesty blend of my King Craw Cajun Seasoning!
Fancy Cajun Crab Dip
Rated 2.3 stars by 4 users
Cajun crab dip is a flavorful and creamy appetizer featuring succulent crab meat combined with a zesty blend of my King Craw Cajun Seasoning!
Malcom Reed
Ingredients
-
18oz Lump Crab Meat (drained and picked)
- 1 Shallot (finely diced)
- 1 block (8oz) Cream Cheese (softened)
- 1/2 cup Blue Plate Mayonnaise
- 1/2 cup Sour Cream
- 8oz Shredded White Cheese (I used a White Cheddar and Gruyère blend)
- 1 Tablespoon Worcestershire
-
1/2 Tablespoon Hot Sauce
-
1/2 Tablespoon King Craw Cajun Seasoning
-
1 tsp Killer Hogs AP Seasoning
- Squeeze of 1/4 lemon
- Green onion for garnish
Directions
In a bowl, add the softened block of cream cheese, Blue Plate Mayo and sour cream - stir to combine.
- Add the Worcestershire, hot sauce, Killer Hogs AP Seasoning, King Craw Cajun Seasoning and shredded cheese. Stir again to combine.
- Add the lump crab and squeeze the lemon over top. Gently fold in the crab meat and transfer to an oven safe baking dish.
- Place the crab dip on a 350 degree pellet smoker (or oven) and cook until it’s hot and bubbly about 35-40 min.
- Remove from the pit and season the top lightly with King Craw Cajun Seasoning and thinly sliced green onion. Serve with crackers or pita chips for dipping.
Very good