Cajun Crab Dip

A simple but luxurious crab dip made with canned or fresh steamed crab, cream cheese, Cajun seasonings and a little kick!

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This savory dip can be served cold (my preference) or heated in a little crock and served warm. All you need to serve this is pretty plate and crackers!

The way I have the recipe written is exactly how I make mine but you can add minced onion or celery if you like a little crunch.

You can also add a little shredded cheese if you’d like this to be more like a spread.

I almost had a heart attack the last time I made this. We were headed an oyster roast the next day so I decided to make crab dip to being along. I ran out to the store the night before to buy the ingredients and set out to whip up a batch that morning.

I mixed the cream cheese and other ingredients together, tweaked everything for seasoning then reached for the can of crab meat… which was sitting on the counter. Where I’d left it out overnight. At room temperature.

NOOOOOO!!!

I tried to rationalize a way that it might still be good by literally going to see what we had the thermostat set at (66 in the winter) and counting the hours it had set at room temperature. I opened the can and smelled the crab meat, which smelled…. like crab meat… so that didn’t help.

It didn’t take me long to come to my senses and throw it out but I will admit, it was hard to dump all that hard-earned money down the drain.

Oh well, better safe than sorry! I just ran back to the store and bought more. I ain't gonna lie, though, it hurt. It hurt me bad!

You can totally make this recipe all yours! You can add minced onion or celery if you like a little crunch. You can also add a little shredded cheese if you’d like this to be more like a spread.

You could also bake this in a small crock at 350 degrees for about 30 minutes (or until bubbly) if you’d prefer a warm dip. And if you’re not a fan of Cajun cuisine, substitute Old Bay Seasoning for the Cajun seasoning!

You can really make this yours! Just use my recipe as a base then jazz it up to suit your fancy!

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A FEW RECIPE NOTES:

• I typically use canned crab claw meat in this and can readily find 16-oz cans in the seafood department of my grocery store.
• I use Tony Chachere's Creole Seasoning. 
• You can serve this hot too (though I prefer it cold). Spoon spread into a small oven-safe dish then heat in the oven until bubbly.
• If you don’t like hot sauce, substitute with 1 teaspoon lemon juice. We need the acid from the hot sauce or lemon juice to balance the richness of the crabmeat and cream cheese.

Recipe for Cajun Crab Dip

Cajun Crab Dip

Yield: 3 cups

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinTotal time: 10 Min

A simple but luxurious crab dip made with canned or fresh steamed crab, cream cheese, Cajun seasonings and a little kick!

Ingredients

• 1 pound crab meat (lump or claw)
• 1 8-oz package cream cheese, at room temperature
• 1/4 cup mayonnaise
• 1 tablespoon prepared horseradish
• 1 tablespoon Cajun seasoning
• 2 teaspoons hot sauce

Instructions

1. Combine cream cheese and remaining ingredients (everything except crab) then mix until smooth and creamy. Taste for seasoning then add more horseradish or Cajun seasoning if desired.
2. Gently fold crab meat into cream cheese mixture. Refrigerate until ready to serve. Serve with crackers.

Notes

• I typically use canned crab claw meat in this and can readily find 16-oz cans in the seafood department of my grocery store.
• I use Tony Chachere's Creole Seasoning.
• You can serve this hot too (though I prefer it cold). Spoon spread into a small oven-safe dish then heat in the oven until bubbly.
• If you don’t like hot sauce, substitute with 1 teaspoon lemon juice. We need the acid to balance the richness of the crabmeat and cream cheese.

https://www.southyourmouth.com/2019/02/cajun-crab-dip.html

Images and text © South Your Mouth LLC 2019

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Appetizers

Cajun

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