Updated with new photos and text in 12/2020. This recipe was originally published 12/2013. Whipped Feta and Ricotta Dip with Mint Pistachio Pesto.Serve with assorted crackers, sliced baguette or sourdough bread. If you don’t want to use real crab, which is expensive, go ahead and throw shrimp into it. You are probably rolling your eyes right now but believe me it’s surprisingly delicious.įor this hot dip I decided to go big and used REAL fresh crab and roasted corn! Yum times 1,000, that’s what I got. The crab salad, which initially inspired this dip, used imitation crab and canned corn. Spread in a small shallow baking dish and bake in the preheated oven till hot and bubbly. Once that is done, simply combine cream cheese, mayonnaise, roasted corn, sharp cheddar, jarred marinated red peppers, green onions, black pepper and crab meat in a bowl. Roast the corn with olive oil in the oven until slightly charred and caramelised. Making this crab dip is easier than easy. I didn’t think it was possible to improve on it but I am pretty sure I just did, and I feel like doing a happy dance.
My recipes louisiana hot crab dip how to#
The recipe came from my mom, and the woman knows how to cook!
This hot crab dip recipe I am sharing with you today is a variation on the crab and corn salad I make every New Year’s Eve without fail. Bring on the bubbly, tasty little bites and everything sparkly! Holidays are only days away and excitement is building in our family. A real party pleaser!Įxplore our Christmas recipe collection for more holiday inspiration! It’s quick to throw together and easily customisable to your own taste.
Use any leftover dip between bread as a sandwich.This cheesy hot crab dip recipe is brilliant in its simplicity.
My recipes louisiana hot crab dip cracker#
While not strictly necessary, it does firm up the dip and make it more like a spread.įinally, serve the cold dip with Ritz cracker or your dipper of choice. Next, gently fold in the cheddar cheese and crabmeat. Simply use an electric mixer to beat the cream cheese, sour cream, Worcestershire sauce, hot sauce, Cajun seasoning, Italian seasoning, and garlic power together until thoroughly combined. large ramekin or small baking dish Ingredients 4 tablespoons butter unsalted 3 teaspoons flour ½ cup onion chopped ¼ cup celery chopped 5 oz. Making the DipĪctually making the crab is extremely easy. See some of our other tasty dip recipes, including savory chili cheese dip and spicy Mexican corn dip. Save the Old Bay for another day, and just use a Cajun/Creole seasoning instead. The extra saltiness competes with the more delicate flavors of the crab meat. It tastes more peppery and has a higher sodium content. There’s just something off about using Old Bay in your dip. I personally prefer the Konriko brand, but any will work. Tony Chachere’s is a popular brand, along with Slap Ya Mama and Konriko. To really do this recipe properly, you need a good Cajun seasoning or Creole seasoning. If you can only find whole stick meat, you’ll need to chop it down to mix in. For this recipe, I use the shredded or clumped variety, so I didn’t have to add any extra preparation steps to the recipe. Better grocery stores will also several different kinds, such as shredded, clumped, whole stick, etc. It will come either in a vacuum-packed bag or a small tub. The natural fish is then prepared/processed to resemble crab legs, often called crab stick.Īny good grocery store will have imitation crab near the fish section, often in a refrigerated case.
It is made from either white fish–either pollock or Pacific whiting. Contrary to popular opinion, imitation crab is not fake fish. I prefer to use imitation crab meat (often called surimi in Asian markets) because it’s affordable, good, and has the right texture for this dip. The cream cheese and the hot sauce overpower the natural crab flavors. grated Parmesan Cheese Salt and cayenne pepper to tase 1.2 c red bell pepper, diced 1 tsp. While it is possible to use whole lump crab meat in this recipe, that’s extremely expensive and kind of overkill.
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