Crabby Cajun Dip

Name: Crabby Cajun Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Creole, Cajun
Ingredients: 2 teaspoons anchovy paste; 0 teaspoons black pepper; 1 Tbsp Dijon mustard; 1 teaspoons dried thyme; 59 milliliters minced green bell pepper; 59 milliliters minced green onions; 0 teaspoons hot sauce; 2 teaspoons lemon juice; 473 milliliters plain low-fat yogurt; 454 grams lump crabmeat, shell pieces removed; 59 milliliters minced red bell pepper; 0 teaspoons salt; 1 teaspoons Worcestershire sauce

The recipe Crabby Cajun Dip is ready in roughly 45 minutes and is definitely an amazing gluten free and pescatarian option for lovers of Creole food. This recipe serves 16. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 1g of fat, and a total of 55 calories. If you have bell pepper, green onions, thyme, and a few other ingredients on hand, you can make it. It works well as a reasonably priced hor d'oeuvre for The Super Bowl.

Instructions

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes.

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Spread

Yogurt

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Paper Towels

Scrape into a bowl using a rubber spatula; cover and refrigerate.

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Spatula

Bowl

Combine cream cheese and next 8 ingredients (cream cheese through hot sauce), stirring well with a whisk. Stir in yogurt.

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Cream Cheese

Hot Sauce

Yogurt

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Whisk

Add crabmeat and remaining ingredients; stir gently to combine.

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Crabmeat

Equipment

Ingredients

Servings:

2teaspoons

anchovy paste 0teaspoons

black pepper 1Tbsp

Dijon mustard 1teaspoons

dried thyme 59milliliters

minced green bell pepper 59milliliters

minced green onions 0teaspoons

hot sauce 2teaspoons

lemon juice 473milliliters

plain low-fat yogurt 454grams

lump crabmeat, shell pieces removed 59milliliters

minced red bell pepper 0teaspoons

salt 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.