Fancy Cajun Crab Dip
Created by BBQ Pit Master Malcom Reed, this Fancy Cajun Crab Dip is a flavorful and creamy appetizer featuring succulent crab meat combined with Blue Plate Mayonnaise to make it nice and creamy, plus some King Craw Cajun Seasoning to make it Gulf South spicy. Serve as a dip with crackers, pita chips or veggies.
Prep Time:
5 mins.
Cook Time:
40 mins.
Yield:
About 5 cups
Ingredients
- 1 block (8 ounces) cream cheese, softened
- 1/2 cup Blue Plate Mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon Killer Hogs Hot Sauce
- 1 teaspoon Killer Hogs AP Seasoning
- 1/2 tablespoon King Craw Cajun Seasoning
- 8 ounces shredded white cheese (we used white cheddar and gruyere)
- 18 ounces lump crab meat, drained and picked
- 1 shallot, finely diced
- 1/4 lemon
- Green onion, thinly sliced, for garnish
Directions
- In a bowl, add the softened block of cream cheese, mayonnaise 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 completely combine.
- Add the lump crab and squeeze the lemon over it. Gently fold the crab meat into the mixture and transfer to an oven safe baking dish.
- Place the crab dip on a 350°F pellet smoker (or in an oven at 350°F) and cook until it’s hot and bubbly, about 35-40 minutes.
- Remove from heat and season the top lightly with King Craw Cajun Seasoning and thinly sliced green onion. Serve with crackers, pita chips or veggies for dipping.
