Admittedly, I am not a fan of seafood, even though I am a resident of the Gulf Coast. My husband, on the other hand, loves seafood. So, as a diligent wife, I will stifle my rolling stomach and cook something for him… once in a blue moon.
The crab dip is simple to stir together and can be served with crusty bread, pita dippers, crackers, or even corn chips. Whatever you prefer will be perfect.
Louisiana Crab Dip
- 1 tablespoon butter
- 2 stalks green onion, white and green parts, sliced thin
- 2 cloves garlic, minced
- 1 stalk celery, sliced thin
- 8 ounces flaked crabmeat, drained
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup freshly grated Parmesan cheese
- 2 teaspoons gluten free Worcestershire sauce
- 2 tablespoons lemon juice
- 1 teaspoon hot sauce
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Saute onion, celery, and garlic in butter over medium-high heat until softened.
Stir in remaining ingredients and place in a small casserole dish.
Cook in a 350 degree oven for 25 minutes or until lightly browned on top.
Top with additional sliced green onions.
Serve with choice of dippers and additional hot sauce.
Homemade Baked Tortilla Chips
- Corn tortillas
- Olive oil
- Sea salt
Preheat oven to 350 degrees.
Cut tortillas into triangles and place flat on a baling sheet. Do not stack.
Brush tortillas with olive oil and sprinkle as desired with salt.
Bake for about 15 minutes or until crisp but not overly-brown.
I would SOOO love this dish. I really really love cream cheese…and crab too. Great photos. Thanks for sharing. MMM good. Pinning!
If you try it, tell me if it is good. I have no idea. LOL I have to trust my husband. 😉