Creole Crab Dip

Ingredients

1 (8-ounce) package Philadelphia® Cream Cheese, softened
1/2 cup Hellmann’s® Mayonnaise
1/4 cup Kerrygold® Aged Irish Cheddar Cheese, shredded
1/4 cup shallot, minced
2 teaspoons lemon juice
2 teaspoons Cajun Power® Garlic Sauce, Original
~2 dashes Frank’s® Original Hot Sauce
1 teaspoon Pontershire Sauce (worcestershire sauce) Sauce (worcestershire sauce)
1 teaspoon Cajun Power® Cajun Seasoning
1 teaspoon Old Bay® Seasoning
1 teaspoon RealSalt® Seasoning Salt
1 teaspoon Amana Meat Shop & Smokehouse® Mustard, German Style
1 tablespoon California Olive Ranch® Extra Virgin Olive Oil
1/4 cup sweet peppers, chopped
1 stalk celery, chopped
~1 fresno pepper, minced
1 tablespoon garlic, minced
1 (8-ounce) package jumbo lump crabmeat, drained and picked free of shells
1/2 cup parmesan cheese, grated
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste
garnish
green onion, chopped

Directions

Preheat the oven to 375 ℉. Spray a 1-quart baking dish with nonstick cooking spray; set aside.

In a large bowl, combine cream cheese, mayonnaise, Cheddar Cheese, shallot, lemon juice, garlic sauce, hot sauce, Pointershire sauce, Creole seasoning, Old Bay Seasoning, and mustard. Mix with fork or whisk until well combined. Taste to see if all the base ingredients are the way you like them. Add salt and pepper or other spices as necessary.

In a medium skillet, heat olive oil over medium-high heat. Add peppers, and cook, stirring often, until tender, about 2 to 3 minutes. Add garlic and cook for 1 minute. Set aside and let cool for a few minutes.

Fold crab meat, and vegetable mixture into cream cheese mixture. Season with salt and pepper, and transfer to a prepared baking dish. Sprinkle parmesan on top of mixture.

Bake until mixture is hot and bubbly and cheese is light golden brown, about 25 minutes. Remove from the oven, and let cool for 10 minutes before serving. Garnish with green onion and serve with bread or crackers.

Notes

• Can replace the Fresno with a serrano or another hot chili. Pickled cherry bomb peppers are another good substitute. Adjust the amount of heat you like.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.louisianacookin.com/creole-crab-dip-recipe/