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Crab au Gratin Dip

Source of Recipe


From "The Best of New Orleans" by Ryan Boudreaux



List of Ingredients



• 1 tablespoon butter
  
• 1 (8-ounce) package cream cheese, softened
  
• 2 large eggs, beaten
  
• 1 cup mayonnaise
  
• 2 tablespoons fresh lemon juice
  
• 1 ½ teaspoons Worcestershire sauce
  
• 1 teaspoon hot sauce
  
• ½ cup shredded Parmesan cheese
  
• ½ cup chopped green onions
  
• ¼ cup chopped celery
  
• ¼ cup chopped red onion
  
• 2 tablespoons chopped fresh parsley
  
• 1 teaspoon Cajun seasoning
  
• ½ teaspoon kosher salt
  
• ½ teaspoon black pepper
  
• 1 pound jumbo lump crabmeat, picked over
  
• ½ cup shredded Colby-Jack cheese
  
• 1 ½ teaspoons paprika
  
• Crackers, chips, or vegetables for serving
  






Instructions



1. Preheat oven to 350 degrees. Butter the bottom and sides of a 1-quart casserole dish.
   
   
2. In a large bowl, using a wooden spoon, beat the cream cheese and eggs together until smooth. Stir in the mayonnaise, lemon juice, Worcestershire sauce, and hot sauce until blended. Add the Parmesan cheese, green onions, celery, red onion, parsley, Cajun seasoning, salt, and pepper until well blended. Fold in the crabmeat.
   
   
3. Spoon the crab mixture into the prepared dish and smooth the surface. Sprinkle evenly with the Colby-Jack cheese, then the paprika. Bake for about 30 minutes, until bubbling on the sides and browned on top. Serve the dip warm from the dish with your favorite crackers, chips, or vegetables for dipping.
   
   Makes 6 servings
   
   






Final Comments


"I call for Cajun seasoning in many of my recipes, which packs both heat and flavor. You can buy a ready-made blend, but if you'd like to make your own, here is my version: 2 tablespoons kosher salt, 1 ½ teaspoons cayenne pepper, 1 ½ teaspoons ground black pepper, 1 ½ teaspoons ground white pepper, 1 ½ teaspoons garlic powder, 1 ½ teaspoons onion powder, and 1 ½ teaspoons dry mustard. This makes 5 tablespoons; store it in an airtight container away from the light."