Faux Crab Dip
Some day I will make this recipe with real crab meat, which will likely make an exceptional appetizer or snack taste a bajillion times better. Since I’ve always had it with imitation crab and it tastes good, I have not ventured out. (Note to self: Buy the real McCoy next time and just do it! There is supposedly three times as much protein in it.)
If you are a fan of fake crab meat and cream cheese dips filled with veggies, you’ll probably want to whip this up sometime soon. Also, when it comes to food, “fake” does not have the same appeal as the French. I like to call this my Faux Crab Dip. Oui, oui. I could actually sit down and eat a dish of it for lunch with a variety of dippers and an ice cold Diet Coke.
I use my food processor and Kitchen Aid mixer to put it together in no time. I zap the shallots (or sometimes onion), the garlic, bell pepper and parsley together. I spoon all that out and put into the stand mixer on top of the cream cheese, that’s been softening to room temperature. Next, I pulse the imitation crab meat a few times and add to the mixture. Dice the tomatoes by hand, then add the lemon juice and combine it all in the mixer. It’s a very easy recipe and can be eaten right away or you can make it a day or two in advance from a party.
Faux Crab Dip
- 16 ounces cream cheese, softened
- 16 ounces imitation crab meat, chopped
- 1 shallot (smaller than a lemon), finely chopped
- 3 cloves garlic, finely chopped
- 1 green bell pepper, chopped
- 1 handful of parsley, chopped
- 2 lemons, juiced
- 4 roma tomatoes, diced
- 1 teaspoon Tony Chachere’s Creole seasoning mix
- additional salt and pepper, as needed
- Optional dippers: tortilla chips, bagel crisps, raw vegetables, baguette slices
Mix everything together and refrigerate until serving.