Cajun Style Crab Dip is my take on the popular crab dip often found at the grocery store seafood counter made with imitation crab.

Cajun Style Crab Dip

By Sue Lau | Palatable  Pastime

My recipe of the day is for one  of my  favorite  appetizers to serve around  Christmastide:  Cajun crab dip.

This tastes like the Cajun seafood crab dip you can buy at the fish counter in the market. And I hate to diss the crab dip recipes of other people but I have tried lots of them and they don’t hit the mark. So I bought a package of the stuff at the store and read the ingredients, and the reason some of those other recipes don’t work is because they have ingredients that aren’t in this. Now, it may well be that in other places, their crab dip is spot on and everything they are looking for. But it isn’t for me. I added pinch of this and that off the ingredients label until it tastes really close.

Cajun Style Crab Dip

So if you have had trouble with those other recipes, do try this one because it is NOT the same.

Oh, and I have seen recipes that heat the crab dip, but we have always had this one cold, on Ritz crackers, the same way they give out samples at the store. It’s what my daughter always liked- so I never messed with that part. But if you like other crackers, go right ahead. But I think the little bit of sweetness in a Ritz pairs perfectly with the sweet flavor of crab.

I do hope you enjoy this as much as we do. It is going to save me a LOT of money, and I never again have to worry about the time I bought some and that particular batch was UBER spicy and no one liked it. When you make your own, it is always only as spicy as you like.

You are going to need to use a food processor for this. But if you get into making your own dips and spreads like I do, nothing else whips up dip as creamy, and in just a few seconds.

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Cajun Crab Dip

Cajun Style Crab Dip

Sue Lau

4.60 from 15 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Appetizer

Cuisine American, Cajun, Southern

Servings 2 cups

Equipment

• Food Processor

Ingredients

  

1x2x3x

• 8 ounces cream cheese room temperature
• 6 ounces surimi fake crab
• 1/4 cup Thousand Island dressing
• 1 tablespoon fresh lemon juice
• 1 teaspoon prepared horseradish
• 1/2 teaspoon Louisiana hot pepper sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dry mustard
• 1/4 teaspoon paprika
• 2 ounce jar diced pimiento peppers drained

Instructions

 

• Pulse crab in a food processor until it is finely chopped, then place in a small mixing bowl.
• Add the cream cheese, Thousand Island dressing, lemon juice, horseradish, pepper sauce and seasonings to the food processor and mix until smooth.
• Add the drained pimentos and pulse once or twice to chop more but still have red pieces visible.
• Scrape mixture into the mixing bowl with the crab and mix well.
• Cover bowl with plastic or a lid and chill for a couple of hours.
• Serve cold with crackers.

Notes

From the kitchen of palatablepastime.com

Keyword crab dip, Holiday recipes

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This post has  been updated from 12.11.2013 and reflects recent photography.