Cooking with Books: Cajun Seafood Dip

I know, I know...I've already posted one Cajun/Creole recipe/cookbook, but can you ever really have too much Cajun food? And this recipe includes some of the same ingredients, but much of the cooking of the Bayou is taking the wonderfully fresh seafood available and making it flavorful and spicy with traditional ingredients.

This particular dish comes from Cajun and Creole Cooking with Miss Edie and the Colonel. Edie Hand and William J. Paul take us on a journey though Cajun/Creole technique and Louisiana food history. I can't wait to try classic recipes like Beignets, Dirty Rice and Creole Hollandaise Sauce.

This one is a delicious party dip. Make it a day ahead to let the flavors meld.

Cajun Seafood Dip

From Cajun and Creole Cooking.

2 tablespoons Creole seasoning

1 cup sour cream

1 cup mayonnaise

8 ounces fresh lump crab meat (picked through for bits of shell)

1 /4 pounds fresh cooked shrimp, chopped

1/4 cup chopped green onions

1 tablespoon fresh lemon juice

1/4 cup chopped fresh parsley

1/4 cup chopped fresh thyme

1 teaspoon chopped fresh garlic

Combine all ingredients in a mixing bowl and blend very well. Serve with crackers or sliced vegetables.