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!
Just a note to everyone who is concerned about the saltiness of Cajun seasoning. My favorite is Tony Chachere's and they make a "salt free" version that I use all the time. I love it because I can make it a lot spicier without adding too much salt to the recipe. I get it at Kroger here in Dallas, but, I am sure lots of other stores carry it too. Try it!
I've never had this dip before so really wasn't sure what to expect...it is really thick and not what I would call a dip more of a spread...I served this two ways...hot and cold...friends and family liked it hot the best but did enjoy it cold too...heating it makes it thinner and easier to spread...I served the heated dip with grill sourdough slices and the cold version with thick chips...but I think veggie sticks like celery or carrots would work great...it really is spicy...made it for "Help a Naked Recipe" tag game for recipes without photos...thanks for posting it...:)
We tried this one for Thanksgiving 2011. The whole family loved it. I think next time I will add more Cayenne Pepper and hot sauce per some readers advise. By adding extra Cajun Seasoning, I'm afraid it will get to salty. I didn't want to get it to terrably hot because I wasn't sure how hot it would be for the others. We love spicy food. I also think I will thin it down a little just so it will dip easier. It was a good thick spread.
I made this last night, with only a few minor changes. I had to leave out the garlic & green onions, plus used 2 tins of crabmeat, drained, instead of immitation crabmeat. We popped it under the broiler for 5-10 mins, until starting to brown. Will use the oven next time, so the cheese melts all the way through, but it was still fantastic. Look forward to making this again soon.
This was quite tasty. Didn't even bother adding the cheddar cheese. Thanks for sharing.
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.
I liked this cold but I loved it baked. I popped the dip in the oven at 350 until the top was slightly browned then sprinkled the sliced onions on top.
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!