Creamy Creole Crab Dip was a huge hit at two July 4th functions. The dip is a little spicy, very creamy and the crab dominates the flavor profile. If you don’t have access to good quality crab, chop shrimp and use them in place of the crab.
Creamy Creole Crab Dip
(Adapted from recipe courtesy of Louisiana Cookin’, July/August 2014)
Makes 2 – 9×9 appetizer portions
2 8-ounce packages reduced-fat cream cheese, softened
1 cup mayonnaise
1 cup shredded Swiss cheese, divided
½ cup minced shallot
2 Tbsp lemon juice
4 tsp hot sauce
4 tsp Worcestershire sauce
2 tsp Creole seasoning
2 tsp Old Bay Seasoning
2 tsp stone-ground mustard
2 Tbsp extra-virgin olive oil
½ cup finely chopped green bell pepper
½ cupfinely chopped yellow bell pepper
3 garlic cloves, minced
1 16-ounce package jumbo lump crabmeat, drained and picked free of shells
4 Tbsp Jim Beam bourbon
1 tsp Kosher salt
1 tsp freshly ground black pepper
1 cup shredded Parmesan cheese
Sliced green onion
Preheat oven to 325F.
In a mixer bowl, combine cream cheese, mayonnaise, ½ cup of Swiss, shallot, lemon juice, hot sauce, Worcestershire, Creole seasoning, Old Bay Seasoning, and mustard. Mix at low speed until combined and smooth.
In a medium skillet, heat oil over medium heat. Add peppers, and cook, stirring often, until tender, about 3 minutes. Add garlic and crabmeat, and cook 1 minute. Add Jim Beam, and cook until liquid is reduced, about 2 minutes.
Fold crabmeat mixture into cream cheese mixture. Season with salt and pepper, and transfer equally into two baking dishes. Divide the Parmesan and the remaining ½ cup of Swiss between the two dishes on top of the crab-cream cheese mixture.
Bake until hot and bubble and the cheese is light brown, about 25 minutes. Remove from the oven and let cool for 10 minutes before serving. Garnish with green onion and serve with pita chips.