Cajun Shrimp and Crab Dip Recipe

My semi-famous crab dip recipe.  I don't exactly know how I make this Crab dip for the holidays each year because it seems to get better each time. This is the closest I can get from memory. I taste it a lot before serving. You should too.  It's also a great dip to eat while watching football games. This Crab dip is another Cajun recipe that will make women fall in love with you single guys...so don't say I didn't warn you ahead of time.

Yep....it's THAT GOOD !

2 - 8 oz. pkg Philidelphia Cream cheese ( softened)

1/2 cup milk or cream ( more or less, to taste)

2 Tsp Lea and Perrin's Worchestershire Sauce ( do not substitute brands!)

2 -3 Tbls. Ranch salad dressing ( more or less, to taste and desired consistency)

12 oz lump white crab meat. Louisiana blue crabs are best, naturally. (use two- 6 oz cans if you must use canned crab)

1/4 -1/2 cup small boiled "popcorn" shrimp, diced. ( you may substitute boiled crawfish)

1/4 Cup chopped red pepper ( red bell pepper is Ok)

1 Tbs chopped chives.

2 Tsp Tabasco or Louisiana Hot sauce.

3 Tsp Lemon juice

1/2 Tsp Garlic Powder

Salt to taste.

Mix all ingredients together and place in refrigerator for at least 30 min before serving with your favorite chips or crackers. Microwave for 15 seconds before serving if needed.

You might want to save some for yourself, tucked way back in the refrigerator for when the party is over, because this Louisiana Cajun Shrimp and Crab dip is going to go fast. It's one of my favorite Cajun late night snacks.

Enjoy !

~Froggy~

Part time Louisiana Food critc, crab dip guy and beach bum in training.

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