I love the Cajun Crab Spread they sell at Harris Teeter grocery store in North Carolina, but I can’t get it here in Connecticut. I doubled the cajun seasonings (my own blend of salt, garlic powder, paprika, cayenne, and thyme) and omited the italian seasoning and it is spot on! Just like the Teeter’s!
I made this for an appetizer for our Mardi Gras supper. It is excellent. Served it with Carr’s sesame crackers. There is a lot left over so will have it all week. Great spice to the dip but not hot.
Very good dip! I used extra crab, two 6 oz cans plus about 4oz leftover imitation crab too. I left the cream cheese the same and left out the sour cream. The canned crab was pretty moist already, even though I drained it.
I’ll certainly make this again!
INGREDIENTS
16 ounces cream cheese, softened
1 bunch green onions
1 pound precooked shrimp or crab
1 teaspoon garlic powder
2 teaspoons Cajun seasoning
1/2 cup evaporated milk
Tabasco sauce to taste (optional)
PREPARATION
In a large mixing bowl, beat cream cheese with electric mixer. Add evaporated milk a little at a time, continuing to beat until mixture is smooth.
Dice green onions and stir into cream cheese mixture.
Cut precooked shrimp or crab into 1/4-inch pieces, and add to cream cheese mixture.
Season cream cheese mixture with garlic powder and Cajun seasoning. Add Tabasco sauce to taste.
Refrigerate until cool, about 1-2 hours, or until ready to serve. Garnish with additional green onions and enjoy!
From: food.com
