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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 408g Recipe makes 2 cup) The following items or measurements are not included below: 1/2 teaspoon cajun spices |
||
| Calories 1009 | ||
| Calories from Fat 795 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 88.4g | 135% | |
| Saturated Fat 55.8g | 279% | |
| Monounsaturated Fat 24.4g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 319mg | 106% | |
| Sodium 1770mg | 73% | |
| Potassium 661mg | 18% | |
| Total Carbohydrate 11.3g | 3% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.8g | ||
| Protein 44.9g | 89% | |
Ingredients
- 8 ounces crabmeat
- 1 lb cream cheese
- 2 ounces goat cheese
- 1 shallot, minced
- 2 teaspoons garlic, minced
- 1/2 teaspoon cajun spices
- 3 green onions
- 1/2 teaspoon cayenne pepper
- salt and pepper
Directions
1
Preheat oven to 350.2
Squeeze all juice from crab.3
Mix all ingredients except crab in mixer for approx 2 minutes.4
Add crab and mix for another minute.5
Place the dip in a ceramic dish and bake at 350 for 7 minutes or until warm in the centre.6
Serve with warm fresh bread.
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- Course > Appetizers > Dips
- Main Ingredient > Seafood > Shellfish > Crab
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Novelty > Copycat
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Chef Joseph Davis
On Aug 21, 2002
made this in Culinary school an Man What a HOOT it lasted maybe 5 min an was gone. served it with 3" celery stalks . Im Cajun an we made one change to recipe were you had goat cheese I used MOZZ. an Provlan lez-a-bonta-roula( let the good times roll)
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