This month my friend Caroline, of Caroline's Cooking, is hosting and has chosen the theme "Fish and Seafood with a Bit of Spice". Great theme Caroline. Thanks so much for taking over the reins this month.
We celebrated my husband's 65th birthday earlier this month. We had family and a few friends over for hamburgers and chicken on the grill. We celebrated during the week so dinner was later as to accomodate those poor souls who still have to work for a living.
Since everyone would be arriving at different times, I set out some munchies and appetizers including this Spicy Crab Dip, to hold people over until dinner was served.
I was so anxious to try this dip that as soon as it came out of the oven, I spread some on a piece of baguette and ate it. It was HOT....not spicy hot but boiling hot...I blistered the roof of my mouth!! It was worth it though because it was very delicious albeit not as spicy as I would have liked, I increased the amount of hot sauce when I wrote this recipe so if you make it, it should be perfect. Please, let it cool a bit before you eat it.....no matter how amazing it smells!
Please join us next month when April of Angel's Home Sweet Homestead invites us to a Fish Fry!! See all the info on our facebook page . Want to join our group? Email me at email@example.com
Spicy Crab Dip
1 lb. lump crab meat, picked over
1 (8 oz) block Neufchatel cheese
1 c. sour cream
1/2 t. cajun spice mix
5 shakes of hot sauce
juice of 1/2 large lemon
1 t. Dijon mustard
1 t. garlic paste
1 (8oz) package shredded colby jack cheese
In large bowl of stand mixer, combine Neufchatel cheese, sour cream, spice mix, hot sauce, lemon juice, Dijon mustard and garlic paste. Turn speed to low and fold in crab and half of the shredded cheese. Turn into a casserole that has been treated with cooking spray. Sprinkle with remaining cheese and bake in a preheated 350* oven for 20-30 minutes, until the cheese is melted and the misture is bubbly. Print Recipe