Baked Cajun Crab Dip Recipes

CAJUN CRABMEAT AU GRATIN

Cajun Crabmeat Au Gratin image

Growing up in Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a favorite in my family.

Provided by Dennis Morazan

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

2 egg yolks
12 fluid ounces heavy cream
¼ cup butter
1 large yellow onion, minced
1 stalk celery, minced
1 ½ teaspoons salt
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon Creole seasoning
¼ cup all-purpose flour
½ cup shredded Cheddar cheese
½ cup shredded American cheese
1 pound cooked crabmeat
1 cup shredded sharp Cheddar cheese
1 bunch green onions

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 9.9 g, Cholesterol 212.2 mg, Fat 37.6 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 22.9 g, Sodium 1166.7 mg, Sugar 1.9 g

BAKED CRAB DIP

Baked Crab Dip image

We enjoyed this exquisite crab dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even fill the bread bowl early in the day and chill it until serving. Just remove it from the refrigerator 30 minutes before baking. -Marie Shelley, Exeter, Missouri

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 5 cups.

Number Of Ingredients 8

Ingredients

1 package (8 ounces) cream cheese, softened
2 cups sour cream
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat
2 cups shredded cheddar cheese
4 green onions, thinly sliced
2 round loaves (1 pound each) unsliced sourdough or Italian bread
Additional sliced green onions, optional
Assorted fresh vegetables, crackers and/or toasted bread cubes

Steps:

In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. , Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.

Nutrition Facts : Calories 100 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 140mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CAJUN CRAB DIP

Cajun Crab Dip image

Make and share this Cajun Crab Dip recipe from Food.com.

Provided by Douglas Poe

Categories Spreads

Time 15m

Yield 2 Cups

Number Of Ingredients 6

Ingredients

1/2 lb imitation crabmeat, minced
8 ounces cream cheese, softened
1/2 tablespoon cajun seasoning
1 stalk celery, minced
2 green onions, thinly sliced
1/2 teaspoon garlic powder

Steps:

Mix imitation crab meat, cream cheese, Cajun seasoning, celery, onion, and garlic powder together.
Chill for 2 hours.
Adjust seasoning as desired.

Nutrition Facts : Calories 506.9, Fat 39.5, SaturatedFat 22.1, Cholesterol 147.7, Sodium 1338.1, Carbohydrate 23.9, Fiber 1.4, Sugar 11.5, Protein 15.9

CAJUN CRAB DIP

Cajun Crab Dip image

Kick your party up a notch with this fun but simple Cajun spread recipe made with crab meat - serve hot or cold!

Provided by Mandy Rivers | South Your Mouth

Categories Appetizers

Time 10m

Number Of Ingredients 7

Ingredients

1 pound crab meat (lump or claw)
1 8-oz package cream cheese, at room temperature
1/4 cup mayonnaise
3-5 teaspoons prepared horseradish
3-5 teaspoons Cajun seasoning
2 teaspoons hot sauce
Salt to taste

Steps:

Combine cream cheese, mayo, 3 teaspoons prepared horseradish, 3 teaspoons Cajun seasoning and hot sauce then mix until smooth and creamy. Taste for seasoning then add more horseradish, Cajun seasoning and/or salt if desired.
Gently fold crab meat into cream cheese mixture. Refrigerate until ready to serve. Serve with crackers.

BAKED CAJUN CRAB DIP

Baked Cajun Crab Dip image

Number Of Ingredients 9

Ingredients

1 (8-ounce) package cream cheese, softened*
2 tablespoons sliced green onions
1 tablespoon milk
1 tablespoon hot pepper sauce
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
1 (6 1/2-ounce) can crabmeat, drained, flaked, cartilage removed
slivered almond (optional)
1 package Carr's® Table Water® cracker

Steps:

1. In small bowl stir together cream cheese, green onion, milk, pepper sauce, horeradish and salt. Gently stir in crab meat.2. Spread in 3- to 4-cup casserole or 9-inch pie plate. Sprinkle with almonds, if desired. Bake at 375°F about 15 minutes or until heated through. Serve with crackers. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Nutrition Facts : Nutritional Facts Serves

BAKED CAJUN CRAB DIP

Baked Cajun Crab Dip image

Number Of Ingredients 9

Ingredients

1 (8-ounce) package cream cheese, softened*
2 tablespoons sliced green onions
1 tablespoon milk
1 tablespoon hot pepper sauce
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
1 (6 1/2-ounce) can crabmeat, drained, flaked, cartilage removed
slivered almond (optional)
1 package Carr's® Table Water® cracker

Steps:

1. In small bowl stir together cream cheese, green onion, milk, pepper sauce, horeradish and salt. Gently stir in crab meat.2. Spread in 3- to 4-cup casserole or 9-inch pie plate. Sprinkle with almonds, if desired. Bake at 375°F about 15 minutes or until heated through. Serve with crackers. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Nutrition Facts : Nutritional Facts Serves

LOUISIANA CRAB DIP

Louisiana Crab Dip image

When friends visit from other parts of the country, I treat them to a Cajun-style Christmas. This flavor-packed seafood dip gives them a delicious taste of the Bayou State.

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 3 cups.

Number Of Ingredients 9

Ingredients

2 packages (8 ounces each) cream cheese, softened
2 tablespoons prepared horseradish, drained
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 medium onion, chopped
1 tablespoon dry bread crumbs
1/8 teaspoon paprika
Assorted crackers

Steps:

In a bowl, combine the cream cheese, horseradish, Worcestershire and hot pepper sauce; mix well. Stir in crab and onion. Spoon into a greased 1-qt. baking dish. Toss bread crumbs with paprika; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly. Serve warm with crackers.

Nutrition Facts :

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