Food Thursday: Cajun Crab Dip

We like to have people over and summer seems to be a more relaxed time for that to happen. I like to have a bunch of appetizers that I can make for us to snack on as we grill something for dinner. OR sometimes we just eat appetizers, you never know how things are going to go in the summer. Here’s one that I found and made during our “Father’s Day Feast of Appetizers.” Sometimes people think that “Cajun” means spicy but that’s not the case with this recipe – just full of flavor. We all gobbled it up.

Cajun Crab Dip
From a 2011 Cooking Light Magazine

2 TB minced shallots
1 tsp minced garlic
1 pound lump crab meat (imitation crab meat, flake style, can be substituted)
1/4 cup water
1 TB hot sauce (I used Frank’s)
2 tsp Cajun seasoning
1/2 cup mayo
1/3 cup less fat cream cheese
1/4 cup minced red bell pepper
2 TB lemon juice
dash of salt & pepper
3 TB panko bread crumbs
3 TB minced chives or green onions

1. Preheat oven to 450.

2. Heat a small saucepan over medium heat. Coat pan with cooking spray and add shallots & garlic. Cook for 1-2 minutes stirring frequently. Remove from heat.

3. Place 1 cup crab in a food processor. Add the shallot mixture, 1/4 cup water, hot sauce and Cajun seasoning to the crab. Process until smooth. Spoon this mixture into a large bowl and stir in the rest of the crab, mayo and next four ingredients (through the salt & pepper).

4. Transfer to a 1 quart casserole dish coated lightly with cooking spray. Combine bread crumbs and chives and sprinkle over the mixture. Spray cooking spray on top of the bread crumbs to help them brown up.

5. Bake at 450 for 30 minutes or until browned & bubbly. Serve with crackers.

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