Rajun Cajun Crab Dip
The recipe Rajun Cajun Crab Dip can be made in approximately 45 minutes. For 63 cents per serving, you get a hor d'oeuvre that serves 16. One serving contains 162 calories, 5g of protein, and 11g of fat. It is an inexpensive recipe for fans of Cajun food. It can be enjoyed any time, but it is especially good for The Super Bowl. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a pescatarian diet. If you have crabmeat, heavy whipping cream, green onions, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Rajun' Cajun Onion Rings, Cajun Hot Crab Dip, and Cajun Crab Cakes.
Instructions
In a large bowl, combine the cream cheese, garlic, cream, 1 teaspoon seafood seasoning, horseradish and Worcestershire sauce. Gently stir in crab and half of the green onions.
Transfer to a greased 2-cup baking dish.
Bake, uncovered, at 350° for 23-27 minutes or until edges are bubbly.
Sprinkle with Monterey Jack cheese and remaining seafood seasoning.
Bake 5 minutes longer or until cheese is melted.
Sprinkle with remaining green onions.
Serve warm with crackers.
Recommended wine: Chardonnay, Riesling, Pinot Grigio
Crab can be paired with Chardonnay, Riesling, and Pinot Grigio. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. One wine you could try is Beaulieu Vineyard Carneros Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 22 dollars.
![Beaulieu Vineyard Carneros Chardonnay]()
Beaulieu Vineyard Carneros Chardonnay
Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.