Cajun Crabmeat Dip

Cajun Crabmeat Dip
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 237.5
  • Total Fat: 18.8 g
  • Cholesterol: 88.4 mg
  • Sodium: 172.2 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 11.3 g

View full nutritional breakdown of Cajun Crabmeat Dip calories by ingredient
Report Inappropriate Recipe

Submitted by:


From "The Encyclopedia of Cajun and Creole Cuisine" by Chef John D. Folse From "The Encyclopedia of Cajun and Creole Cuisine" by Chef John D. Folse
Number of Servings: 16


    1 pound jumbo lump crabmeat
    1/2 cup butter
    1 cup diced onions
    1/2 cup diced celery
    1/4 cup diced red bell peppers
    1/4 cup minced garlic
    1/2 cup flour
    3 cups heavy whipping cream
    1/2 pound grated Swiss cheese
    1/2 oz sherry
    salt and black pepper to taste (I had to use a lot of pepper)
    Louisiana hot sauce to taste (I also had to use a lot)


In a heavy-bottomed Dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic. Saute 3-5 minutes or until vegetables are wilted. Whisk in flour and stir until white roux is achieved (flour is well blended, but not turning brown yet). Pour in cream, bring to a rolling boil and reduce to simmer. Add cheese and sherry. Continue to cook until cheese is melted. Fold in crabmeat and season to taste uising salt, pepper and hot sauce.

Makes 16 1/2-cup servings. Great with crudites.

Number of Servings: 16

Recipe submitted by SparkPeople user HELLOWORLD.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.