Pumpkin Crab Dip
Welcome to the fourth recipe in our October pumpkin series. This one requires no cooking. It’s easy-peasy delicious!
If you’re a big fan of crab, you’re gonna love this crab dip all year round.
Ingredients:
Small pumpkin as a serving dish (optional)
8 ounce package cream cheese, room temperature
1/4 cup heavy cream
1/4 teaspoon mustard powder
1/4 cup sour cream
1/4 cup chopped green onion
1/4 teaspoon salt (as needed)
1 teaspoons Worcestershire sauce
1/2 of a lemon
1 cup freshly shredded cheddar cheese, divided
1 pound fresh jumbo lump crab meat
Directions:
1. Prepare your ingredients.
Cut open your small pumpkin and scoop out the innards. This will be your bowl later!
Dice your green onions.
Drain your crab meat if it’s from a can and dry it by pressing it between two paper towels.
2. Start mixing together the ingredients.
In a bowl, whisk together the heavy cream, Worcestershire sauce, mustard powder, and Merman’s Revenge Cajun Style Seasoning until there are no lumps.
Stir in the cream cheese, sour cream, half of your diced green onions, and 1/2 of a cup of the shredded cheddar.
Fold in the crab meat carefully. Large chunks of crab meat will make it yummier, so don’t blend it in too much.
3. Test and scoop!
Give it a try! Crab meat can be pretty salty, so you may not want to add any more salt. But now’s your chance to decide if you want to add a bit more salt to it.
Scoop your dip into the pumpkin.
Top it with the rest of your cheddar cheese and green onions.
Optional: squeeze some lemon juice on top!
4. Enjoy!
