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!

Course Appetizer

Cuisine Cajun

Prep Time 15

Cook Time 20

Total Time 35

Servings 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