Cajun Crab Dip

We've thrown a South Louisiana Cajun twang into the classic Hot Crab Dip, rustlin' it up in a cast iron skillet. Cream cheese, pepper jack, and lump crab meat waltzin' together with our Cajun Seasoning. Simple, yet it'll have your taste buds doin' the Texas two-step—rich, creamy, and downright delicious. 
INGREDIENTS:
  • 1 lb. Alaska lump crab meat 
  • 8 oz. cream cheese, softened
  • 8 oz. Pepper Jack cheese, shredded
  • 1/2 cup mayonnaise
  • 1 tbsp. lemon juice half a lemon
  • 2 tsp Runnin Wild Cajun Seasoning
  • 1/2 tsp ground mustard

PROCEDURE:

  1. Preheat oven to 350°F.
  2. In a medium size bowl mix together the cream cheese, half the shredded cheese, mayonnaise, lemon juice and Cajun seasoning.
  3. Gently fold in the Alaska lump crab meat.
  4. Spread in a shallow cast iron skillet and top with remaining shredded cheese.
  5. Bake for 30 minutes until top is golden and cheese is bubbling.
  6. Serve with tortilla chips or crackers. Enjoy!
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