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Creole Crab Dip

Source of Recipe


From "Kevin Belton's New Orleans Celebrations"



List of Ingredients



• 1 (8-ounce) package cream cheese, softened
  
• ½ cup mayonnaise
  
• ¼ cup grated Swiss cheese
  
• ¼ cup minced shallots
  
• 1 tablespoon fresh lemon juice
  
• 2 teaspoons hot sauce
  
• 2 teaspoons Worcestershire sauce
  
• 1 tablespoon Creole seasoning
  
• 1 teaspoon Creole mustard
  
• 1 tablespoon olive oil
  
• 2 tablespoons finely chopped red bell pepper
  
• 2 tablespoons finely chopped yellow bell pepper
  
• 1 tablespoon minced garlic
  
• 1 pound jumbo lump crabmeat
  
• 1 teaspoon kosher salt
  
• ½ teaspoon cayenne pepper
  
• ½ cup shredded Parmesan cheese
  
• Green onion, sliced for garnish
  
• Pita bread, or other toasted bread slices
  






Instructions



1. Preheat oven to 350 degrees. Spray a 1-quart baking dish with nonstick cooking spray and set aside.
   
   
2. In a large bowl, combine cream cheese, mayonnaise, Swiss cheese, shallots, lemon juice, hot sauce, Worcestershire sauce, Creole seasoning, and Creole mustard. Beat at medium-high speed with a mixer until combined.
   
   
3. In a medium skillet, heat olive oil over medium-high heat. Add peppers and cook, stirring often, until tender, 2 to 3 minutes. Add garlic and crabmeat, and cook 1 minute.
   
   
4. Fold crabmeat mixture into cream cheese mixture. Season with salt and cayenne pepper. Transfer to a prepared baking dish. Sprinkle Parmesan on top of mixture.
   
   
5. Bake until mixture is hot and bubbly and cheese is light golden brown, about 25 minutes. Remove from oven and let cool 10 minutes before serving. Garnish with green onion. Serve with pita bread that has been quartered, brushed with olive oil, and toasted in oven for 10 minutes.
   
   Serves 6