Louisiana Crab Dip Recipe
When friends visit from other parts of the country, I treat them to a Cajun-style Christmas. This flavor-packed seafood dip gives them a delicious taste of the Bayou State.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
pescatarian
- 2 teaspoons worcestershire sauce
- 1 medium onion chopped
- assorted crackers
- 1/4 teaspoon hot pepper sauce
- 2 tablespoons prepared horseradish drained
- 1 tablespoon dry bread crumbs
- 1/8 teaspoon paprika
- 2 packages (8 ounces each) cream cheese softened
- 2 cans (6 ounces each) crabmeat drained, flaked and cartilage removed
- Carbohydrate 1.21143203327243 g
- Cholesterol 20.79 mg
- Fat 6.49635752605917 g
- Fiber 0.0581115100748475 g
- Protein 1.17479408857159 g
- Saturated Fat 3.65093441458562 g
- Serving Size 1 1 serving (21g)
- Sodium 71.6079220565743 mg
- Sugar 1.15332052319758 g
- Trans Fat 0.929043106253324 g
- Calories 67 calories
Directions In a bowl, combine the cream cheese, horseradish, Worcestershire and hot pepper sauce; mix well. Stir in crab and onion. Spoon into a greased 1-qt. baking dish. Toss bread crumbs with paprika; sprinkle over top. Bake, uncovered, at 350degrees for 30-35 minutes or until edges are bubbly. Serve warm with crackers. Yield: 3 cups. Originally published as Louisiana Crab Dip in Country Woman Christmas Annual 2002, p23 Nutritional Facts 1 serving (2 tablespoons) equals 45 calories, 3 g fat (2 g saturated fat), 17 mg cholesterol, 63 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein. Print Add to Recipe Box Email a Friend
