Best Creole Crab Dip Recipes

Hot Creole Crab Dip image

Provided by WonderMima

Categories Crab

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups real crab or 1 1/2 cups imitation crabmeat
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon horseradish
1 teaspoon red pepper flakes
5 green onions, chopped
1 tablespoon creole seasoning or 1 tablespoon cajun seasoning

Steps:

HOT CREOLE CRAB DIP image

Categories Shellfish

Number Of Ingredients 16

1 stick butter
1 small onion chopped
1/2 green bell pepper chopped
1/2 stalk celery chopped
4 large garlic cloves, minced
1lb lump crab meat, free of shells (duh)
2 (8 oz) packages cream cheese
1 cup mayo
1/2 cup grated Parmesan
6 tablespoons minced green onion
4 teaspoons Worcestershire sauce
1/4 cup lemon juice
5 teaspoons regular Tabasco hot sauce
1 teaspoon cayenne pepper
1 tablespoon Paul Prudhomme's Blackened Redfish Magic seasoning
Salt & Pepper to taste

Steps:

1. Heat the butter over medium heat in a saucepan until it bubbles. Cook the Trinity (onions, bell peppers, celery) and garlic until all the vegetables are soft and just beginning to brown. 2. While above is going on, mix # 8-16 in a bowl. 3. Add the cooked veggies and crab meat to this 4. In microwave safe dish heat cream cheese on medium heat for 2 minutes or until soft, and then stir up until its creamy and flows some. If you don't do this its very difficult to get it to mix into the rest of the ingredients. 5. Mix everything up and put into casserole dish. 6. Place in preheated 325 degree oven for 35-40 minutes until top is golden brown. 7. Serve hot with pita chips, toasted bread, or just eat it with a spoon.

Creole Crab Dip image

Provided by Maggie Ruggiero

Yield Makes about 2 1/4 cups

Number Of Ingredients 8

2 garlic cloves
1 cup sliced bottled roasted red peppers
1 1/2 teaspoons red wine vinegar
1/4 to 1/2 teaspoon cayenne
1/2 cup mayonnaise
1 pound crabmeat, picked over
1 1/2 tablespoons finely chopped chives
Accompaniment: crackers or crudités

Steps:

With motor running, drop garlic into a food processor and chop.
Stop motor and add roasted red peppers, vinegar, cayenne to taste, and 1/2 teaspoon salt to food processor and purée until smooth. Add mayonnaise and process until combined.
Transfer roasted red pepper mixture to a heavy medium pot and heat over low heat. Gently stir in crabmeat and cook until just heated through, then stir in chives.

CREOLE CRAB DIP image

Number Of Ingredients 14

1 lb canned lump crab meat, checked for shells (make sure you base weight on the drained amount in the can)
2 bunches green onions, thinly sliced
8 oz cream cheese, room temperature
1 cup mayonnaise
1/2 cup Parmesan cheese, grated
2 cloves garlic
2 tbsp Creole mustard
1 1/2 tbsp prepared horseradish
1-2 tbsp juice from half a lemon, to taste
1 tbsp Worcestershire sauce
1 tbsp Tabasco (hot sauce)
2 tsp Cajun seasoning
1/4 tsp Cayenne pepper
Kosher salt and freshly ground black pepper to taste

Steps:

1) Preheat oven to 350 F 2) Place cream cheese in a food processor and blend until smooth. 3) Add half of the green onions and the remaining ingredients EXCEPT for the crab. 4) Pulse until combined and add the seasoning. 5) Stir in the crab and the remaining onions. 6) Place in an oven proof dish and bake for approximately 30 minutes until bubbly and golden.