Hot Cajun Crab Dip

Dipping into creamy cajun crab dip with a cracker.

Creamy cajun crab dip with cheddar, parmesan, lemon, horseradish, lots of lump crab meat and the perfect amount of cajun spice. A perfect party appetizer for your New Orleans inspired meal.

Course Appetizer

Cuisine American, Cajun

Keyword crab, dip

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 310kcal

Author Lauren LeBlanc

Equipment

Mixing bowl
Electric mixer
silicone spatula
8x8 baking dish

Ingredients

8 ounces cream cheese softened
½ cup sour cream
¼ cup mayonnaise
½ cup parmesan cheese shredded (2 ounces)
1 cup cheddar cheese shredded (4 ounces)
1 tablespoon hot sauce
1 tablespoon lemon juice
1 teaspoon prepared horseradish
1 teaspoon worcestershire sauce
4 green onions
2 cloves garlic
Cajun seasoning to taste
1 pound lump crab meat drained
Crackers for serving

Instructions

PREP: Preheat oven to 425°F. Shred cheese. Thinly slice green onions. Mince garlic.
WHIP: In a large mixing bowl, whip softened cream cheese with an electric mixer on medium-high speed for about 2 minutes until smooth and fluffy.
MIX: Mix in sour cream, mayonnaise, half the parmesan, half the cheddar, hot sauce, lemon juice, horseradish, worcestershire sauce, green onions, and garlic. Mix well. Add cajun seasoning to taste.
FOLD: Gently fold in crab meat and mix until just combined. Spread out mixture evenly in a baking dish or small cast iron skillet.
BAKE: Top with remaining cheese. Bake for about 20 minutes until the cheese is melted and golden brown on top.
SERVE: Serve hot with crackers or crusty bread.

Notes

Slow cooker: You can make this dip in a slow cooker, it just won’t have the golden brown cheese top. Whip the cream cheese and add the to slow cooker, then mix in all the other ingredients except for the crab. Taste and adjust seasoning. Fold in the crab last. Heat on low for about 2 hours until everything is hot and melted. Stir before serving.
Store leftovers in the refrigerator for 3-4 days.
It is best reheated in the oven at 350 until warmed through. Use a lower power to reheat in the microwave, but the microwave may cause the cheese to break and become oily.
Make this dish a day ahead of time up to the baking step. Cover and store in the refrigerator, then bake before serving. If using a glass dish, the dish needs to sit out at least 30 minutes before putting in the oven so the heat shock doesn’t crack it.

Nutrition