Louisiana Hot Crab Dip

This Louisiana Hot Crab Dip is the star of any party or game day spread. Made with lump crabmeat, cream cheese, and a bold blend of Cajun spices, it's rich, creamy, and guaranteed to be a crowd-pleaser.

What makes this recipe irresistible

This southern appetizer is rich, flavorful, and packed with just the right amount of tangy kick. It comes together quickly with simple ingredients, and bonus-minimal cleanup. That's always a win in my kitchen!

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Louisiana Hot Crab Dip

Get ready to dive into this cheesy, rich, creamy dip! Baked until hot and bubbly, it's the ultimate indulgence. Best served with crackers or good crusty bread, it's a crowd-pleasing appetizer!

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Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Appetizer

Cuisine: Cajun

Servings: 8 servings

Calories: 412kcal

Author: Deb Clark

Equipment

• ▢
  1 Small Cast Iron Skillet or an 8x8 baking dish

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.

Notes

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! I do not recommend freezing leftovers. The flavors change and it's not as good.

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.

Nutrition

Calories: 412kcal | Carbohydrates: 4g | Protein: 18g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 966mg | Potassium: 231mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1102IU | Vitamin C: 18mg | Calcium: 189mg | Iron: 1mg

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What you'll need: ingredients

Please refer to the printable recipe card for the exact measurements. 

Step-by-step guide: instructions 

This is an overview of the instructions. For complete directions, check the recipe card.

Frequently asked questions (FAQ's)

More recipes you'll love

If you're in the mood for more crowd-pleasing dips, I've got you covered! My Buffalo Chicken Dip brings the heat with creamy, cheesy goodness and just the right kick for game day. The Cold Crab Rangoon Dip is cool and packed with that classic takeout flavor everyone loves.

And when you need something quick and melty, the Easy Quesadilla Dip delivers big flavor with minimal effort. Any one of these would be right at home next to this hot crab dip-just add chips, crackers, and watch them disappear!

Let me know in the comments if you give this a try-I love hearing how it turns out for you! Thanks for being here, I appreciate you!