Cheesy Crab Dip with Fried Naan

This dip is so, so good! The creamy cheesy dip is a stand-alone but pair it up with the crispy fried naan and it jumps to a whole new level!

I can totally see serving this on Christmas or New Year’s Eve but in all honestly, I’ll likely be making it for supper on a random Tuesday night too πŸ™‚

Thank you to Logan’s Daily Catch for their wonderful partnership.

Cheesy Crab Dip Recipe

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Cheesy Crab Dip Recipe

Cheesy Crab Dip with Fried Naan


  • Author: The Kilted Chef

Ingredients

Units Scale
  • 8 ounces Cream Cheese, room temperature
  • 150g Garlic and Fine Herbs Boursain
  • 1 lb rock rock crab meat with juices
  • 1 yellow pepper, finely diced
  • 1 shallot, finely diced
  • 1 tbsp fresh chopped chives
  • 3/4 tsp Hot Under the Kilt Acadian Cajun Seasoning (reserve 1/4 tsp for topping the baked dip)
  • 1 heaping tbsp sour cream
  • 1/4 cup mayonnaise
  • 1 1/2 cup shredded cheddar cheese

Fried Naan

  • 4 slices naan
  • 1 cup canola oil
  • 1/2 tsp Hot Under the Kilt Acadian Cajun Seasoning

 


Instructions

  1. Preheat oven to 350.
  2. Place the cream cheese and the Boursain into a bowl and use a hand mixer to whip until smooth.
  3. Add the remaining ingredients and place in a casserole dish.
  4. Bake 30-40 minutes. Remove from oven and sprinkle with reserved 1/4 tsp Hot Under the Kilt.
  5. While the dip is baking heat the canola oil to 350D
  6. Cut the naan into wedges and fry until golden.
  7. Drain onto paper towel and sprinkle with the Hot Under the Kilt.
  • Category: Appetizers, Seafood, Recipes