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baguette being lifted out of Cajun crab dip
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Cajun Crab Dip

This crab dip recipe is made with fresh lump crab meat with a Cajun kick in a creamy dip and can be served hot or cold.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 155kcal
Author Ryan Beck

Ingredients

  • 8 oz cream cheese, at room temperature
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup green onions, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon Cajun seasoning (I use Emerald's Essence)
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • 1 lb lump crab meat
  • 2 cups sharp cheddar cheese, shredded
  • 1 tablespoon hot sauce
  • 2 tablespoon fresh Italian parsley, chopped
  • sliced and toasted baguette for dipping

Instructions

  • Preheat oven to 350°F. Add the cream cheese to a large bowl and beat until smooth. Stir in the mayonnaise, sour cream, green onions, garlic, Cajun seasoning, lemon juice, Worcestershire sauce and salt.
  • Fold in the crab meat, 1 ½ cups of cheese and hot sauce, mixing until smooth.
  • Spread into a pie dish or similar size baking pan. Top with the remaining cheese. Bake for about 20 minutes or until the top is golden and bubbly. Top with parsley.

Notes

  • Since crab is the star, use fresh if possible. However canned can be used if necessary.
  • If you want some extra heat, add a diced jalapeño pepper.
  • Don’t use pre-shredded cheese. It doesn't taste as good and also has additional ingredients that you don't need.
  • If you need the dip to stay hot for some time, transfer it to a slow cooker and keep it own low.

Nutrition

Serving: 1g | Calories: 155kcal | Carbohydrates: 3g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 68mg | Sodium: 666mg | Potassium: 155mg | Fiber: 0g | Sugar: 2g