Spicy Crab Cake Dip & Savoury Wedges
Loaded with crabmeat, this no-cook dip has all the flavours of a delicious crab cake to keep you and your company coming back for more!
1 bag (650 g) McCain® Savoury Wedges
1/3 cup mayonnaise
1/3 cup sour cream
1/2 pkg (4 oz/125 g) plain brick-style cream cheese, softened
3 tbsp lemon juice
1 tsp finely grated lemon zest
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp hot sauce
1/2 tsp salt
1/4 tsp pepper
Pinch cayenne pepper
8 oz (250 g) lump crabmeat, picked for bones (about 1 cup/250 mL)
2 green onions, finely chopped
- Bake McCain® Savoury Wedges according to package directions.
- Meanwhile, stir together mayonnaise, sour cream, cream cheese, lemon juice and zest, Worcestershire sauce, mustard, hot sauce, salt, pepper and cayenne until blended.
- Fold in crabmeat and half of the green onions.
- Divide among 6 martini glasses. Garnish with remaining green onions. Serve with McCain® Savoury Wedges.
- Just add friends!™
Tip: Serve with Louisiana hot sauce for an even spicier finish.