Mardi Gras is approaching, and like everything else these days, it’s going to be different. I won’t be celebrating with a big crowd, and in New Orleans the parades have been cancelled. But in true Mardi Gras spirit, the people of New Orleans have gotten creative this year, hiring local artists to decorate houses like parade floats. I encourage you to check out #yardigras and #kreweofhousefloats on Instagram to see some of the amazing results. And while your browsing, maybe make yourself a festive New Orleans inspired snack like this jazzy crab dip. Maybe you’ll even be inspired to create your own yard float!
This version is to me an amped up version of a classic crab dip, with the punchy flavors of a classic remoulade – horseradish and creole mustard with a hit of creole seasoning and hot sauce. I love it with big corn chip scoops, but a more sophisticated take is with toasted baguette pieces.
Ingredients
8 ounces cream cheese, softened
½ cup sour cream
½ cup mayonnaise
¼ cup Creole mustard
1 Tablespoon lemon juice
½ Tablespoon grated horseradish from a jar
2 green onions, white and light green parts, finely chopped
1 Tablespoon Italian parsley, finely minced
1 teaspoon creole seasoning
A few dashes of hot sauce
1 cup grated Swiss cheese
8 ounce lump crabmeat, flaked
Salt and black pepper to taste
Directions
- Beat the cream cheese in the bowl of a stand mixer to loosen it up. Add the sour cream, mayonnaise and mustard and beat until smooth and combined, scraping down the dies of the bowl. Add the lemon juice, horseradish, green onions, parsley, creole seasoning and hot sauce and beat until smooth and combined, again scraping the bowl. Beat in ¾ of the swiss cheese, then add the crabmeat and beat until everything is evenly distributed. Add generous pinches of salt and many grinds of black pepper and beat one last time to combine. Scrape the dip into a baking dish, top with the remaining grated cheese, cover and refrigerate for several hours to let the flavors meld.
- When ready to serve, take the dish from the fridge to take the chill off while the oven preheats to 350 degrees. Bake the dip for 20 – 30 minutes until warm through and bubbling. Serve with corn chips and crackers.
Perre, your former neighbor across the street in Chickasaw Gardens,Michael Carter, here. We now live in NOLA and along with our daughter, Elizabeth, we are sad we won’t be riding in the Krewe of Tucks this year but are a part of the Krewe of House Floats. This was a way to celebrate and keep the professional float artists employed. Love this dip. Of course here we have to add some garlic as well. Sort of required in NOLA.