Fancy Cajun Crab Dip

Fancy Cajun Crab Dip

Cajun crab dip is a flavorful and creamy appetizer featuring succulent crab meat combined with a zesty blend of my King Craw Cajun Seasoning!

Author

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

1. In a bowl, add the softened block of cream cheese, Blue Plate Mayo and sour cream - stir to combine.
2. Add the Worcestershire, hot sauce, Killer Hogs AP Seasoning, King Craw Cajun Seasoning and shredded cheese. Stir again to combine.
3. Add the lump crab and squeeze the lemon over top. Gently fold in the crab meat and transfer to an oven safe baking dish.
4. Place the crab dip on a 350 degree pellet smoker (or oven) and cook until it’s hot and bubbly about 35-40 min.
5. 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.