Cajun Crab Dip

We put a little South Louisiana swagger on classic Hot Crab Dip and baked it up in a cast iron skillet. Cream cheese, pepper jack, and lump crab meat team up with our Cajun Seasoning for a dip that’s rich, creamy, and hard to stay out of.
INGREDIENTS:
  • 1 lb. Alaska lump crab meat 
  • 8 oz. cream cheese, softened
  • 8 oz. Pepper Jack cheese, shredded
  • 1/2 cup mayonnaise
  • 1 tbsp. lemon juice half a lemon
  • 2 tsp Runnin Wild Cajun Seasoning
  • 1/2 tsp ground mustard

PROCEDURE:

  1. Preheat oven to 350°F.
  2. In a medium size bowl mix together the cream cheese, half the shredded cheese, mayonnaise, lemon juice and Cajun seasoning.
  3. Gently fold in the Alaska lump crab meat.
  4. Spread in a shallow cast iron skillet and top with remaining shredded cheese.
  5. Bake for 30 minutes until top is golden and cheese is bubbling.
  6. Serve with tortilla chips or crackers. Enjoy!
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