A quick and easy recipe for Cajun Crab Dip! Cajun seasoning, lump crab meat, and a blend of cheeses harmonize together to make the ultimate party dip served hot in under 30 minutes. Spice up your life with this crabby appetizer delight. Step by step instructions and serving ideas included.
Fall is my favorite season for many reasons, but cooking fall-inspired dishes may top that list. Cooler weather means big pots of soup simmering on my stove top. It also means the return of football season, and in our house that means appetizers!
Over the years, I’ve developed my share of touch-down inspired treats. Supreme Chicken Nachos and Buffalo Chicken Dip are always crowd pleasers. But this Cajun Crab Dip recipe really kicks the tailgate party up a notch. It’s creamy and crabby, with a bold, authentic Cajun bite. A bit of Louisiana right from your home kitchen. Did I mention it’s baked to be served hot and has a melty cheese layer? Yum!
This dip pairs well with any kind of dipper. I recommend crusty bread, crackers, celery, or tortilla chips. The recipe is so delicious, you may actually have to restrain yourself from spooning bites directly into your mouth!
What You Will Need
Here is an overview of the ingredients you will need to make the dip along with any substitution notes.
Crab Meat – You can use 1 lb. of canned crab meat or about 2 cups of canned or fresh crab. I have not used imitation crab with this recipe.
Parmesan – My favorite slightly nutty cheese. If you prefer, you can also use an Asiago, Grana Padano, or even a sharp cheddar for a slightly different taste.
Green Onion – This lends a zesty flavor to the rest of the cajun that is different from other onions, so I recommend sticking to the green onion. However, you can add green pepper, sauteed yellow onions, or celery for more veggies.
Cajun Seasoning – You can use a pre-made mix from the grocery store or make your own using our blackening seasoning recipe.
Cream Cheese – You can use either reduced fat or regular cream cheese.
Sour Cream – The recipe works well with both light and regular sour cream varieties.
Hot Sauce – Hot sauce is completely optional. Use whatever brand you prefer, but not buffalo sauce.
Serve: Because of the dairy, you can keep the dip at room temperature for up to 2 hours before it needs to be refrigerated. I would recommend keeping it in a mini crock pot or a steamer. Love our little 6-inch skillet? We do too! Get your very own by ordering here.
Refrigerate: I’d be surprised if there are any leftovers, but they should be stored in the refrigerator, wrapped tightly or in an airtight container, for up to 5 days.
Freeze: I have not and probably don’t recommend freezing this because of the mixture of sour cream and mayo.
Make Ahead: It’s easy to make ahead for a party. Mix all of the ingredients up to the day before, and store in the refrigerator. Pop it in the oven 30 minutes before you are ready to serve.
- Don’t forget to sprinkle that extra bit of cheese on top. It really wows and gets nice and bubbly.
- You can use any oven safe dish to bake. I usually use a small cast iron pan or a small ceramic baking dish.
- You can also cook hot crab dip in the crockpot! It won’t have the melty cheese topping, but it will still taste glorious. Mix ingredients the same (plus the cheese topping) and add to the slow cooker over low heat. Heat until the cheese has melted, stirring every 15 minutes; about 1 hour. Once the cheese has melted, set the slow-cooker to warm and stir about every 30 minutes or so.
I don’t recommend softening cream in the microwave for every recipe, but this one is very forgiving. For an 8-ounce block of cream cheese, place the completely unwrapped cheese on a microwave-safe plate and microwave it on high for 15 seconds. Add 10 seconds for each additional 8 ounces of cheese or as needed until you have softened the cream cheese.
This dip pairs well with any kind of dipper. I recommend crusty bread, crackers, celery, green or red pepper strips, or tortilla chips.
There certainly isn’t anything in the cooking method to prevent you, but it will taste quite different from the original recipe. I have not personally tried using imitation crab, so comment and let us know how it turned out if you do!
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Cajun Crab Dip
- 8 oz Cream Cheese Softening makes mixing easier, but it isn't necessary.
- ¼ cup Sour Cream
- ¼ cup Mayonnaise
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Lemon Juice or squeeze a half a lemon
- 2 cloves Garlic, minced
- 1 ½ teaspoon Cajun Seasoning
- ½ teaspoon Paprika optional – mostly for color
- ¼ cup Green Onion, sliced
- 1 lb Lump Crab Meat, canned
- 1 cup Parmesan, shredded divided
- 1 teaspoon Hot Sauce optional
- Preheat your oven to 350 degrees F.
- In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, Worcestershire sauce, lemon juice, garlic, Cajun seasoning, paprika, and green onion. Fold in ¾ cup of parmesan cheese and crab meat. Taste to see if you would like more hot sauce.
- Spread in a small oven safe dish or cast iron pan and sprinkle with remaining ¼ cup of parmesan cheese. Bake for 20-25 minutes until heated through and bubbly.
- Garnish with more green onions if you like. Serve with a slice baguette, crackers, or tortilla chips.
- Mix ingredients the same (plus the cheese topping) and add to the slow cooker over low heat. Heat until the cheese has melted, stirring every 15 minutes; about 1 hour.
- Once the cheese has melted, set the slow-cooker to warm and stir about every 15 minutes.