Cajun Hot Crab Dip from Cooking Light
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- cooking spray
- 2 tablespoon(s) minced shallots
- 1 teaspoon(s) minced garlic
- 1 pound(s) lump crabmeat, shell pieces removed divided
- 1/4 cup(s) water
- 1 tablespoon(s) Tabasco Sauce
- 2 teaspoon(s) salt-free cajun seasoning
- 1/2 cup(s) canola mayonnaise
- 1/3 cup(s) 1/3-less-fat cream cheese softened
- 1/4 cup(s) minced red bell pepper
- 2 tablespoon(s) lemon juice
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 3 tablespoon(s) panko
- 3 tablespoon(s) minced fresh chives
- 1. Preheat oven to 450 degrees.
- 2. Heat a small saucepan over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook for 2 minutes, stirring frequently. Place 1 cup crab in a food processor. Add the shallot mixture, 1/4 cup water, Tabasco, and Cajun seasoning to crab; process until smooth. Spoon mixture into a large bowl, and stir in remaining crab, mayonnaise, and the next 5 ingredients, through black pepper.
- 3. Transfer the mixture to a 1-quart glass or ceramic casserole dish coated lightly with cooking spray. Combine panko and chives in a small bowl; sprinkle over crab mixture. Coat panko mixture with cooking spray. Bake at 450 degrees for 30 minutes or until browned and bubbly. Let stand 5 minutes.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Cajun Hot Crab Dip from Cooking Light Recipe at a Glance
- COURSE: Appetizers