Low Country Crab Dip
Ingredients:
- 2 tablespoons butter
- 1/2 pound smoked sausage, diced
- 1 cup onion, small, diced
- 1 cup fresh corn
- 3 cloves garlic, minced
- 8-ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella
- 1/2 cup shredded parmesan cheese
- 2 teaspoons Cajun seasoning
- 8-ounces canned lump crabmeat
- cooking spray
- 2 lbs. small red potatoes, washed, skin on, halved
- 2-3 tablespoons olive oil
- 2 teaspoons Cajun seasoning
- bamboo skewers (6 inches long)
- 1 stalk green onions, sliced for garnish
Heat the oven to 400 degrees. Heat butter in a skillet over medium heat. Cook the sausage for three to four minutes until browned. Stir in the onions and cook two to three minutes until onions are soft. Add corn and garlic to the pan. Cook an additional two minutes. Remove from the heat to cool.
In a bowl, combine cream cheese, mayonnaise, the additional cheeses and the seasonings. Stir in cooked sausage and corn mixture. Mix well to combine. Gently fold in crabmeat. Spray a baking dish with cooking spray. Spoon the crabmeat mixture into a prepared dish.
Spread the potatoes evenly on a sheet pan. Drizzle them with oil and sprinkle with Cajun seasoning.
Place the crab dip and potatoes in the oven. Bake for 20-25 minutes until the dip is bubbly and golden brown and the potatoes are tender. Arrange the potatoes on skewers and serve with the hot dip. Garnish with sliced green onions.
Use frozen corn if you do not have fresh on hand, is one of Jamika's tips. Also, smoked sausage is quick way to develop flavor instead of using bacon. This dip can be made a day in advance and baked at gametime