Cajun Crab Spread

This super simple to make Cajun Crab Spread is packed with amazing bold Cajun and Crab flavors. Serve it over butter crackers, Triscuits, Wheat Thins, or toast points at your next pool party, family reunion, or church potluck and watch the crab lovers faces light up with delight over the Cajun treat.

Cajun Crab Spread combines decadent crab meat, cream cheese, mayonnaise, Colby-Jack cheese, celery, red bell peppers, spring onions, Crystal hot sauce, Slap Ya Mama Cajun spices, and a pinch of thyme together for that perfect Cajun-inspired appetizer to serve to family and friends.

You’d be hard-pressed to find a good Southern Pool Party without a deliciously flavorful dip or spread on the table, especially during barbecue season when a lot of people gather around the pool deck. Cajun Crab Spreads are a fabulous low-maintenance option for get-togethers. Toss some ingredients in a food processor and combine. That’s it. about an hour later you’re good to go with the perfect appetizer to get your party started.

 

To always have an awesome Cajun or Cajun-inspired experience, you first must understand the importance of using the proper spices. Let’s talk a bit about Cajun spices used in Les Canadiens or Les Acadiens Cuisine; cayenne pepper, paprika, onion powder, black and white pepper, garlic powder, chili powder, ground cloves, dried basil, and thyme are commonly used in Cajun recipes.

Often, a common misconception by folks not familiar with Cajun or Creole cooking; is substituting Old Bay seasoning for a Cajun Spice blend. They are apples compared to oranges, Old Bay seasoning has a blend; mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger. While Old Bay is a fantastic spice blend for a New England Clam Bake, the end results will not be the same for a Cajun recipe.

You can easily round-up a few worthwhile Cajun spice blends in your local grocery store or online that contain these most of the ingredient listed; such as Slap Ya Mama Cajun seasoning or even Tony Chachere’s Original Creole Seasoning as a substitute to cut the cost of the spices if you do not cook Cajun Cuisine on a regular basis.

Ingredients you will need for the recipe
  • 12-ounces of cream cheese softened
  • 4-ounces of Colby-Jack cheese shredded
  • 12-ounces of crab meat or imitation crab meat
  • 1/3 of a cup of mayonnaise
  • 1 tablespoon of Crystal hot sauce or to taste
  • 1 teaspoon of Worcestershire sauce
  •  juice of 1 lemon
  • 1 tablespoon Cajun Seasoning or to taste
  • 1/2 of a teaspoon of dried thyme
  • 1/2 of a cup of minced celery
  • 1/4 of a cup of minced red bell peppers
  • 3 spring onions chopped.

Cajun Crab Spread
Prep Time
10 mins
Total Time
1 hr 10 mins
 
Cajun Crab Spread combines decadent crab meat, cream cheese, mayonnaise, Colby-Jack cheese, celery, red bell peppers, spring onions, Crystal hot sauce, Slap Ya Mama Cajun spices, and a pinch of thyme together for that perfect Cajun-inspired appetizer to serve at your next Tailgate party or get-together.
Author: Heidy L. McCallum
Ingredients
  • 12 ounces of cream cheese softened
  • 4 ounces of Colby-Jack cheese shredded
  • 12 ounces of crab meat or imitation crab meat
  • 1/2 of a cup of mayonnaise
  • 1 tablespoon of Crystal hot sauce or to taste
  • 1 teaspoon of Worcestershire sauce
  • juice of 1 lemon
  • 1 tablespoon of Cajun Seasoning or to taste
  • 1/2 teaspoon dry prepared mustard
  • 1/2 of a teaspoon of dried thyme
  • 1/2 of a cup of minced celery
  • 1/4 of a cup of minced red bell peppers
  • 3 spring onions chopped.
Instructions
  1. Dice 12-ounces of cream cheese, place in food processor and allow to soften for about 15 minutes before adding other ingredients.
  2. Place 4-ounces of Colby-Jack cheese, 12-ounces of crab meat or imitation crab meat in a food processor, 1/3 of a cup of mayonnaise, 1 tablespoon of Crystal hot sauce, 1 teaspoon of Worcestershire sauce, juice of 1 lemon, 1 tablespoon of Slap Ya Mama Cajun seasoning, and 1/2 of a teaspoon of dried thyme. Run food processor on low till all mentioned ingredients are joined.
  3. Using a plastic spatula scrape mixture from food processor into a large glass dish, add 1/2 of a cup of minced celery, 1/4 of a cup of minced red bell peppers, and 3 chopped spring onions. Fold all ingredients in till evenly combined.
  4. Refrigerate until ready to serve, best if refrigerated at least 1 hour.
  5. Serve with various crackers.

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.

Speak your mind and share your thoughts...

  1. I love this. We both love Cajun food. Me more than Danny. I just like the spices. You are right. I love Old Bay but it is not Cajun. I actually had an argument with Danny about it one time. He thinks Old Bay works on anything.
    Heidy, Danny doesn’t cook.
    I am sharing this. Saving it. It is just a bit different from how I have always made mine.
    On another note: Are you tired of the rain yet? Just when I thought we could start drying out IT POURED again tonight.
    Enjoy your weekend.
    Sarah

    • Omg, I love Old Bay, just not to spice for Cajun or Creole. It’s my pet peeve, lol can’t you tell.

      Oh, yes I am dead tired of this crazy rain, but I guess we need a bit to make the grass green…mine is over green lol

      Besos
      H

      • The Park is FLooded bad all over. Rolling Meadows where the house is is wet but not as bad. A good part Of Rolling Meadows though IS WAY underwater,
        What about the thunder and lightning? At least it has held off for a bit.
        What grass? We have weeds!!!!!!!!!!!! Hugs Heidy