Recipe: Cajun Crab Dip (6 recipes) for Kim, VA

Hi Kim:-) Here are 6 different recipes for you to try. Or, maybe you will recognize one of them as being the recipe you are looking for. I hope so. I have only tried the recipe made with crabmeat and barbeque sauce over a block of cream cheese. I will say it is always enjoyed by those who have eaten it.

Cajun Crab Ring (This is a repost of a recipe that was previously posted here at recipelink.)
Makes 3 cups of spread

1 tsp KNOX Unflavored Gelatine
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
2 tablespoons dry sherry
1/4 teaspoon seasoned salt
1 (2-ounce) jar diced pimientos, drained
1 (6-ounce) can crab meat, drained and flaked 1/8 teaspoon cayenne pepper
4 tablespoons chopped parsley, divided Parsley sprigs, for garnish
ESCORT Crackers

Sprinkle gelatine over cold water in small saucepan to soften; let stand 2 minutes. Heat over low heat until dissolved, stirring constantly. Mix dissolved gelatine and cream cheese in large bowl with mixer at low speed until smooth. Stir in sherry, seasoned salt, pimientos, crab meat, pepper and 2 tablespoons chopped parsley. Pour into 3-cup ring mold. Refrigerate 4 hours or until set. Dip mold quickly in warm water; loosen sides of mold with tip of knife. Invert onto platter. Garnish with remaining chopped parsley. Place parsley sprigs in center. Serve with crackers.

Cajun Crabmeat Mold
This is more successful as a dip. Or, perhaps try draiining the crabmeat VERY well. It didn't set up in a mold for me, despite 5 hours refrigeration.
Yield: 3 cups

16 ounces cream cheese, softened
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground thyme
1 cup cooked crabmeat
1/4 cup finely chopped green peppers
1 rye crackers

Beat all ingredients except crabmeat, green pepper and crackers in a 5-quart bowl on medium speed until well blended, about 1 minute.

Stir in crabmeat and green pepper.

Line a deep 1.5-pint bowl with plastic wrap; press mixture in bowl.

Cover and refrigerate until firm, about 3 hours.

Unmold on serving plate; remove plastic wrap.

Garnish with chili peppers if desired. Serve with crackers.

Crabmeat Spread

1 bar cream cheese
1 can crabmeat
1 bottle seafood cocktail sauce (or barbeque
sauce)

Soften cream cheese. Add crabmeat. Shape as you wish. Top with cocktail sauce, serve with crackers.

Cajun Crab Spread

12 ounces of cream cheese, softened
1/2 cup of mayonnaise
1/2 bottle cocktail sauce
1 tablespoon of lemon juice
2 teaspoons of Worcestershire
2 tablespoons of horseradish
2 teaspoons of minced onion
1/2 pound of crab meat

Mix all of the ingredients except, the crab. Fold in the crab meat. Chill until ready to serve. Serve with crackers

Cajun Crab Dip

1 package (8 ounces) imitation crab meat
1 package (8 ounces) cream cheese
3/4 cup mayonnaise
3 tablespoons hot sauce
2 tablespoons lemon juice
1 bunch chopped green onions

Mix all ingredients together. Serve with crackers.

CRABBY CAJUN DIP (low carb)
(This definitely sounds more like a dip than a spread to me.)

2 cups plain yogurt
2 oz cream cheese (60gr)
1 tbsp Dijon mustard
2 tsp anchovy paste
2 tsp lemon juice
1/2 tsp dried thyme
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp black pepper
1/4 to 1/2 tsp hot sauce
1 lb lump crabmeat -- 454g
1/4 cup minced red bell pepper
1/4 cup green bell pepper -- minced
1/4 cup minced green onions

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch 12mm thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and refigerate.
Combine cream cheese and next 8 ingredients (cream cheese through hot sauce), stirring well with a whisk. Stir in yogurt. Add crabmeat and remaining ingredients; stir gently to combine.