Smoked Salmon & Crab Dip
MERMAN'S REVENGE RECIPE
SMOKED SALMON AND CRAB DIP
Creamy smoked salmon and crab dip loaded with fresh herbs, capers, lemon and bold Cajun flavor.
LET'S COOK
DIRECTIONS
MIX THE BASE
In a large mixing bowl, whisk together the softened cream cheese, sour cream, mayonnaise and lemon juice until smooth and creamy.
ADD THE HERBS & SEAFOOD
Add the dill, chives, half of the crab meat and half of the smoked salmon. Mix slowly until everything is evenly combined.
FOLD IN THE REST
Gently fold in the remaining salmon and crab so you keep some larger pieces throughout the dip. Add the Cajun Style Seasoning and capers, then mix slowly until combined.
CHILL & SERVE
Cover the dip and refrigerate for at least 1 hour before serving. Serve chilled with bagel chips, pita chips, crackers or sliced bread.
MADE WITH
CAJUN STYLE SEASONING
Bold Cajun flavor with garlic, herbs and a touch of Florida citrus. The seasoning that gives this creamy seafood dip its Merman kick.
EXPLORE CAJUN STYLE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
KEEP SOME BIG PIECES
Fold the final salmon and crab in gently so the dip keeps plenty of seafood texture.
GIVE IT TIME TO CHILL
Let the dip chill for at least an hour so all of those flavors have time to come together.
MAKE IT AHEAD
Make the dip ahead and keep it covered in the refrigerator for up to 3–4 days.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
HUNGRY FOR MORE?
