This Louisiana Hot Crab Dip is the star of any party or game day. Made with lump crabmeat, cream cheese, and a blend of cajun spices, this dip is sure to be a crowd-pleaser.
Jump to:
- What makes this recipe irresistible
- What you'll need: ingredients
- Step-by-step guide: instructions
- Watch and learn: recipe video
- Essential equipment for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- More recipes you'll love
- Perfect pairings: what to serve with
- Louisiana Hot Crab Dip
What makes this recipe irresistible
This southern appetizer is creamy, cheesy, and full of tangy flavors. It's also super easy to make, and you don't have to worry about having a lot of dishes to clean up afterward. And, that's my favorite kind of recipe!
What you'll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- lump crab meat
- cream cheese
- mayonnaise
- mozzarella cheese
- Parmesan cheese
- green onions
- red bell pepper
- fresh garlic
- Louisiana hot sauce
- Cajun seasoning
- fresh lemon
- fresh parsley
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven.
- In a large mixing bowl, combine all of the ingredients except the crab. Mix until well combined and creamy.
- Gently fold in the crab meat.
- Transfer the mixture to a skillet or prepared baking dish.
- Bake in the preheated oven until the dip is hot and bubbly and the top is slightly golden.
Watch and learn: recipe video
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Essential equipment for this recipe
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Frequently asked questions (FAQ's)
I love toasted baguettes served with the dip. You can also use your favorite crackers: Ritz, Club crackers
Though technically it will last 2-3 days, I don't keep it in the refrigerator for more than one day. Seafood is best eaten fresh!
Deb's tips for the perfect dish
Pick through the crab meat for shells before mixing. Biting into a hard piece of shell is not fun. I should know; I've done it!
- While you can use imitation crab meat for this hot dip, I highly recommend that you try to use fresh instead. It does make a big difference in the taste of the dip. Canned crab meat will do if you're in an pinch.
- Out of cajun seasoning? Use 1 teaspoon Old Bay Seasoning, ½ teaspoon paprika, and ¼ teaspoon cayenne, though it will change the taste of this dip slightly, it will still be delicious!
How to store leftovers
Refrigerate - Store leftover crab dip in an airtight container in the fridge for a day. If you manage to have any leftovers that is, we never do!
Freezer - Another great thing is that this recipe is also freezer-friendly, and can be stored for up to three months. Make sure to thaw it in the fridge before reheating.
Reheat - For fresh-baked taste, reheat this dip in the oven at 350 degrees for 10-15 minutes or until hot and bubbly. I do not recommend reheating in the microwave.
More recipes you'll love
Does your family love hot dips as much as I do? Some of my favorite warm dips are:
Perfect pairings: what to serve with
Dan and I love to serve dip at all of our game day parties and gatherings alongside our other favorite finger foods and appetizers like these Sticky BBQ Chicken Wings, Cuban Sliders, or Sloppy Joe Sliders with Hawaiian Rolls.
Let me know in the comments below if you made this recipe and loved it!! Thanks for being here, I appreciate you!
Louisiana Hot Crab Dip
Equipment
- 1 Cast Iron Skillet
Ingredients
- 1 pound lump crab meat drained and picked over for shells
- 8 ounce cream cheese softened
- 1 cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup diced green onions white and green parts
- ½ cup diced red bell pepper
- 2 cloves garlic minced
- 2 teaspoon Louisiana hot sauce or more, to taste
- 1 ½ teaspoon Cajun seasoning
- Juice of ½ lemon
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F. Prepare a 8x8 baking dish, spray with non-stick cooking spray.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, mozzarella cheese, Parmesan cheese, green onions, red bell pepper, garlic, cajun seasoning, and lemon juice. Mix until well combined and creamy.
- Gently fold in the lump crab meat. Be careful not to break up the crab.
- Transfer the mixture to the prepared baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly and the top is slightly golden.
- Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley. Serve warm with crackers, baguette slices, or fresh veggies.
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