New Orleans Crab Dip Recipes

NEW ORLEANS CRAB SPREAD

Steps:

• Place cream cheese in medium microwave-safe bowl.
• Microwave on HIGH 30 seconds or until softened.
• Add mayonnaise and shisk until smooth.
• Chop crabmeat, celery and green pepper then add to bowl.
• Stir in pressed garlic and cajun seasoning, mix well.
• Cover and refrigerate 3 hours to let flavors blend.
• Serve with toasted bread or crackers.

NEW ORLEANS CRABMEAT AU GRATIN

Steps:

• Preheat oven to 375ºF.
• In a medium heavy bottomed saucepan, melt the butter over medium heat.
• Add the onions and garlic; sauté for 3-5 min or until vegetables are wilted. Be careful not to brown.
• Sprinkle in the flour, blending well into the mixture.
• Using a wire whisk, add the hot cream into the saucepan, stirring constantly until thick cream sauce is achieved.
• Reduce heat to a simmer.
• Add the white wine, lemon juice, nutmeg, and hot sauce, stir to combine.
• Sprinkle in half of the Cheddar cheese, stirring the mixture constantly.
• Season with salt and pepper to taste. If mixture becomes too thick, add a small amount of hot water or whipping cream.
• Place equal parts of the crabmeat in the bottom of 6 au gratin dishes, top with sauce-enough to cover and sprinkle with remaining cheese.
• Bake for 10 min or until cheese is bubbly.
• OR.
• Spread crabmeat on the bottom of an 8-inch baking dish, top with sauce, and sprinkle remaining cheese on top.
• Bake for 30 min or until cheese is bubbly and melted.

CAJUN CRAB DIP

Steps:

• Preheat the oven to 400°F.
• In a large bowl, mix together the cream cheese, mayonnaise, Creole seasoning, hot sauce, and Worcestershire sauce until well-combined. Mix in cheddar cheese, celery, bell pepper, and green onions. Gently fold in crab meat. Transfer the mixture to a cast iron skillet or greased baking dish.
• Bake until warmed through and bubbly, about 30 minutes. Serve hot with chips, crackers, or toasted bread.