Cajun Style Crab Dip is my take on the popular crab dip often found at the grocery store seafood counter made with imitation crab.
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.
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.
Cajun Style Crab Dip
- 8 ounces cream cheese, softened
- 6 ounces surimi (fake crab)
- 1/2 cup Thousand Island dressing
- 2 teaspoons lemon juice
- 1 teaspoon prepared horseradish
- 1/2 teaspoon Tabasco sauce (more or less depending how you like it)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dry mustard
- 1/4 teaspoon paprika
- 2 tablespoons chopped jarred pimiento peppers or roasted red bell peppers (not raw)
- Place cream cheese, half of the surimi sticks, the Thousand Island dressing, lemon juice, horseradish, Tabasco sauce, garlic powder, onion powder, dry mustard, and paprika in the food processor bowl and run until the mixture is smooth.
- Scrape down the sides, then add the other half of the surimi sticks along with the pimiento peppers and pulse until the mixture is chunky but not quite smooth (it’s better with some texture in it but don’t leave the surimi in giant chunks- just something like the texture of grated cheese.)
- Chill before serving if you like- it is ready to eat after preparation, but chilling it makes the cheese firmer, of course. You will at least need it to be soft enough to spread on crackers.
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