Spicy Creole Crab Dip

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It’s that time again! For Puppy Bowl 2013! Or, the Super Bowl…and I must admit, I have no idea who is playing. The Ravens, right? I do know one thing – that the game is in Louisiana – which calls for some spicy creole crab dip! I put this dip together over the weekend to test before serving it to friends this weekend. It’s super spicy but you can certainly cool it off with less hot sauce and cayenne. It’s creamy but loaded with vegetables, crab and cheese. I served it with crackers, carrots and celery – which help cut the spice

As you can tell, I’m not big on football. But, I love a casual night with friends, cold beers, good food and funny commercials. And, forcing them to watch the Puppy Bowl for a couple seconds. Go terriers!

Spicy Creole Crab Dip 

  • 2 tablespoons, butter
  • 1/2 small onion chopped
  • 1/2 green bell pepper chopped
  • 1/2 stalk celery chopped
  • 4 large garlic cloves, minced
  • 1lb lump crab meat
  • 16 ounces cream cheese – room temperature!
  • 1/2 cup mayo
  • 1/2 cup grated Parmesan
  • 4 scallions, chopped
  • 2 tablespoons Worcestershire sauce
  • 2 lemons, juiced
  • 2 tablespoons (or to taste), Louisiana Gold Pepper Sauce
  • 1 teaspoon cayenne pepper
  • 1 tablespoon Creole Seasoning
  • salt & pepper, to taste

Preheat the oven to 400 degrees. In a sauce pan, melt the butter. Add chopped onion, pepper, celery and garlic. Season with salt and pepper and allow to cook down until slightly brown. Meanwhile mix in a large bowl, crab meat, cream cheese, mayo, parm, scallions, and the rest of sauces and seasonings. Once mixed well, add in the cooked vegetable mix. Add to a oven-proof dish and bake for about 30 minutes or until bubbly. Garnish with extra scallions and serve with crackers, carrots and celery!

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