Help Needed: New Orleans Crab Dip Recipe Request

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Discussion Overview

The thread centers around a request for the New Orleans Crab Dip recipe from the All The Best cookbook, with participants sharing the recipe and discussing variations and seasoning options.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant shares the full recipe for New Orleans Crab Dip, detailing ingredients and preparation steps.
  • Another participant expresses gratitude for receiving the recipe.
  • One participant inquires about where to find Cajun Herb Seasoning Mix.
  • Another participant suggests substituting with Southwest Seasoning Mix, though uncertain of the results.
  • One participant mentions using Emeril's seasonings as an alternative, noting the lack of availability of the original seasoning mix.
  • One participant recommends Tony Chachere's Cajun seasoning, sharing personal preference and experiences with different brands.
  • Another participant, identifying as from the New Orleans area, shares their experience making the dip and suggests using more cream cheese for enhanced flavor.
  • One participant expresses interest in trying the recipe after receiving tips from a self-identified "true" Cajun.

Areas of Agreement / Disagreement

Views differ on the best seasoning options and variations for the recipe, with no clear consensus on a single preferred method.

Contextual Notes

Participants share personal experiences and preferences regarding the recipe and ingredients, reflecting a variety of regional influences and cooking styles.

Who May Find This Useful

Consultants and community members interested in recipe sharing and cooking tips, particularly those looking for Cajun-inspired dishes.

stephanieboyd
stephanieboyd
Gold Member
Messages
472
Hey guys!! I know someone can help me!! I need the New Orleans Crab Dip from the All The Best cookbook.

Can someone post it for me???

Thanks so much!!!
 
Here you go...New Orleans Crab Dip

4oz fat-free cream cheese, softened

1/2 cup fat-free mayonnaise

1 package (8oz) imitation crab meat, chopped

1/4 cup celery, chopped

1/4 cup green bell pepper, chopped

1 garlic clove, pressed

1 1/2 tbsp Cajun Herb Seasoning Mix



In a bowl, microwave cream cheese on high for 30 seconds until softened; whisk in mayonnaise. Chop crab meat. Chop celery & pepper.



Add crab meat, celery, bell pepper, garlic & seasoning mix to cream cheese mixture; mix well. Spoon crab mixture into chilled bowl. Serve with Canapé Bread Slices.



Yield: 12 servings

Colleen:)
 
  • Thread starter
  • #3
Thank you so much!! You are a lifesaver!!!!
 
Where do you get th cajun herb seaning mix
 
Unfortunately it is disconnected. You might want to substitute the Southwest Seasoning Mix...I'm not sure how well that would work.
 
  • Thread starter
  • #6
This is going to be an unpopular answer, but you could probably use one of Emeril's seasonings.

Just a thought since we don't have it anymore!!
 
Cajun SeasoningIn the spice aisle, there are lots of different types of "cajun" seasonings. I love Tony Sacherys (name brand...don't know if I'm spelling it right). It's actually CAJUN, not just a brand trying to get in on the "brand" wagon!

Right now, I am using McCormick's Cajun seasoning, and it's pretty good. I can't get Tony's here :(

HTH...
 
Last edited:
Since I'm from New Orleans area (Slidell, actually) I thought I'd put my two cents in. I've made it before and it was a hit. I used Tony Chachere's. The first time I made it I inadvertantly used the whole container of Philly (8 oz). It was soooo good, that I've just continued to make it that way. I'm not sure how it tastes with 4oz, though. If you make it with real crabs, it's even better and spicy!!!!

Mary
 
Ive always looked at that recipe but never have tried it. I will try it for sure now that a "true" Cajun has given these tips:p . Thanks for sharing!
 

Frequently Asked Questions

What ingredients do I need for the New Orleans Crab Dip?

To make the New Orleans Crab Dip, you will typically need cream cheese, sour cream, mayonnaise, crab meat (preferably lump crab), green onions, garlic, Worcestershire sauce, hot sauce, and a blend of spices such as Cajun seasoning. You can also add shredded cheese for extra flavor.

How do I prepare the New Orleans Crab Dip?

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise until smooth. Then, fold in the crab meat, chopped green onions, minced garlic, Worcestershire sauce, hot sauce, and Cajun seasoning. Transfer the mixture to a baking dish and top with shredded cheese if desired. Bake for about 25-30 minutes or until bubbly and golden on top.

Can I make the New Orleans Crab Dip ahead of time?

Yes, you can prepare the dip ahead of time! Mix all the ingredients and store the mixture in the refrigerator for up to 24 hours before baking. When you're ready to serve, simply transfer it to a baking dish and bake as directed.

What can I serve with the New Orleans Crab Dip?

This delicious dip pairs well with a variety of dippers. You can serve it with tortilla chips, crackers, toasted baguette slices, or fresh vegetables like celery and bell pepper strips. It also goes well with pita chips for a different texture.

Is there a way to make the New Orleans Crab Dip healthier?

Absolutely! To make a healthier version of the New Orleans Crab Dip, consider using reduced-fat cream cheese and sour cream. You can also reduce the amount of mayonnaise or substitute it with Greek yogurt. Additionally, using fresh herbs and spices can enhance the flavor without adding extra calories.

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