I visited New Orleans this year and it was an absolute blast with the best most flavorful food! I stayed at the W Hotel in the French Quarter and one night before going to dinner we had drinks at the hotel bar and I had the BEST Dip I ever ate! SO, I made friends with the bartender and she got me the recipe for the BEST New Orleans Crab Dip! I made it and oh my WORD it’s tremendously delicious! SO here is the BEST New Orleans Crab dip…
I made friends with the bartender and got this recipe… they made with crawfish but i didnt have here! But it tasted nearly the same! So darn delish! 12 oz. of lump crab meat (I used two Bumblebee 6 oz. cans) drained 1-2 tbsp. of olive oil 1 stalk of celery chopped very finely 1/4 of a green bell pepper chopped very finely 1/2 of a small onion chopped very finely 2 tbsp. of pimento 1 tbsp. of Joe’s Stuff Bayou Blend seasoning 8 oz. of cream cheese 1/2 cup of mayonnaise Cajun Dippers: Ciabatta bread 1/2 stick of melted butter 1 tsp. of bayou blend seasoning salt and pepper to taste Bake dip at 350°F for about 30 minutes or until hot and bubbly #crabdip nneworleansccajunfoodccreolefoodappetizer
New Orleans Crab Dip Recipe
- 12 oz. of lump crab meat I used two Bumblebee 6 oz. cans drained
- 1-2 tbsp. of olive oil
- 1 stalk of celery chopped very finely
- 1/4 of a green bell pepper chopped very finely
- 1/2 of a small onion chopped very finely
- 2 tbsp. of pimento
- 1 tbsp. of Joe’s Stuff Bayou Blend seasoning add more as needed throughout cooking If you can’t find this seasoning use any cajun seasoning blend but be careful of the salt. The Joe’s Stuff one has a paprika base so you can add more flavor without being too salty.
- 8 oz. of cream cheese
- 1/2 cup of mayonnaise
- Ciabatta bread
- 1/2 stick of melted butter
- 1 tsp. of bayou blend seasoning
- salt and pepper to taste
- chop the vegetables finely and drain the cans of lump crab meat
- add the celery, onion, and bell pepper to a pan with olive oil and dust over a layer of Bayou Blend seasoning (or cajun seasoning) and sauté for 3-5 minutes or until golden.
- add in pimento and sauté another couple minutes.
- Add the drained lump crab meat to the pan and sauté together for 2-3 minutes.
- Add softened cream cheese and mayo to a bowl; then add the contents of the pan into the bowl. Mix it all together until incorporated. Give the dip a taste! Add in more bayou blend seasoning if needed and a pinch of salt and cracked black pepper.
- Add the dip to an 8×8 size baking dish and bake in the oven for 30 minutes at 350 degrees F. or until hot and bubbly.
- Cajun Dippers: Slice open to rolls of ciabatta bread. Melt a 1/2 a stick of butter and season with the bayou blend seasoning. Mix together and brush over the bread. Add the rolls butter side down into a medium/medium high pan and press down. Then let it brown for a couple minutes then flip and brown the other side. Once they are browned and crispy slice into rectangle shape dippers!
- Serve the dip with the cajun dippers and ENJOY! Make IT!
At the restaurant they made this with craw fish; I didn’t have any so I used lump crab meat and it tasted just the same! But, of course, you can substitute for crawfish!
Cookware: I used the cutest 8×8 black and white pattern medallion baking dish: baking dish
The main seasoning is the blend I bought in the cooking class I attended! I went to New Orleans School of Cooking and I bought the bayou blend. The instructor mentioned it’s her favorite and I have to say it’s my new favorite now too! The amazing thing about this seasoning is the base is paprika instead of salt so you can use more of it without a salty flavor! It’s a MUST HAVE! Luckily, Amazon has it…Here is a link if you can’t find by you: https://amzn.to/3ZEcmQK