Delicious Crab Dip. For those of you who thought it was too thick, add a few tablespoons of mayonnaise. I doubled the recipe and added at least 3 or 4 tablespoons and it was the perfect dip consistency. I omitted the cheddar cheese and the italian seasoning (not a fan) but otherwise followed the directions. It was such a hit. Thank you. Making again this weekend for a neighborhood get together. I may need to quadruple the recipe this time.
A friend of mine offered me some Harris Teeter Cajun Crab Dip and it was love at first bite. I left her house and went directly to Harris Teeter and purchased some, but I definitely plan to make the next batch myself. As joymorsel’s review suggested, I’m going to omit the Italian seasoning add my own blend of “Salt Free” Cajun Seasoning (recipe from Genius Kitchen tweaked : omit the thyme & oregano, substitute chilli powder). However, I’m not going to double the amount of Cajun seasoning. Instead I’m going to add 1/2 tsp of Old Bay Seasoning to this recipe. I’m sure it’s going to be absolutely delicious!
I’ve never had this dip before so really wasn’t sure what to expect…it is really thick and not what I would call a dip more of a spread…I served this two ways…hot and cold…friends and family liked it hot the best but did enjoy it cold too…heating it makes it thinner and easier to spread…I served the heated dip with grill sourdough slices and the cold version with thick chips…but I think veggie sticks like celery or carrots would work great…it really is spicy…made it for “Help a Naked Recipe” tag game for recipes without photos…thanks for posting it…:)
We tried this one for Thanksgiving 2011. The whole family loved it. I think next time I will add more Cayenne Pepper and hot sauce per some readers advise. By adding extra Cajun Seasoning, I’m afraid it will get to salty. I didn’t want to get it to terrably hot because I wasn’t sure how hot it would be for the others. We love spicy food. I also think I will thin it down a little just so it will dip easier. It was a good thick spread.
I made this last night, with only a few minor changes. I had to leave out the garlic & green onions, plus used 2 tins of crabmeat, drained, instead of immitation crabmeat. We popped it under the broiler for 5-10 mins, until starting to brown. Will use the oven next time, so the cheese melts all the way through, but it was still fantastic. Look forward to making this again soon.
16 ounces cream cheese, softened
1 bunch green onions
1 pound precooked shrimp or crab
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