Prep 15 mins
Cook 15 mins
I was looking for a recipe similar to the dip we purchase at the grocery store. This is fairly close. Be careful your Cajun Seasoning is not too salty.
- 226.79 g imitation crabmeat
- 226.79 g cream cheese, softened
- 78.07 ml sour cream
- 14.79 ml hot sauce
- 7.39 ml Worcestershire sauce
- 7.39 ml cajun seasoning
- 118.29 ml shredded cheddar cheese
- 1 bunch green onion, thinly sliced
- 2.46 ml garlic powder
- 2.46 ml italian seasoning
- Mix cream cheese, sour cream, hot sauce, Worcestershire Sauce, Cajun Seasoning, garlic and Italian Seasoning in processor or with electric mixer.
- Gently fold in cheddar cheese, onions and crab.
- Refrigerate at least 2 hours and adjust seasonings as desired.
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...:)