LOUISIANA HOT CRAB DIP

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Prep time 15 minutes

Cooking time 22 minutes

Total time 37 minutes

Servings 8 servings

LOUISIANA HOT CRAB DIP. If you’ve ever had folks pop over and you stood there thinking what on earth can I put together fast that still feels special, this dip is your answer. It’s creamy, a little spicy, loaded with tender crab, and it disappears the second you set it down. I make it for game nights, family birthdays, and honestly whenever I want restaurant-level comfort without the fuss. If you love bold flavor with a cozy vibe, you’re in the right place.

The Story Behind This Recipe

Here’s why I love this LOUISIANA HOT CRAB DIP: it’s budget-friendly and it tastes like a weekend dinner. LOUISIANA HOT CRAB DIP. If you’ve ever had folks pop over and you stood there thinking what on earth can I put together fast that still…

Alexandraa

What makes this recipe irresistible

There’s something about the mix of rich cream cheese, sweet lump crab, and a kick of Cajun spice that hits all the right notes. You get that buttery seafood flavor, a little heat that keeps things exciting, and a gooey cheese pull that makes every chip or cracker feel like a celebration. The texture is perfect too – creamy base with chunky crab, plus a bubbly top that browns just enough in the oven.

Another reason this dip wins is flexibility. You can turn the heat up or down to keep both spice lovers and mild-food fans happy. Want a little extra savory depth? A splash of Worcestershire and lemon brightens everything. I also like to serve it with a quick side of lemon wedges so each bite tastes fresh. If you’re into dunkable sauces, a drizzle of garlicky butter on the side is next-level – think of something like this seafood garlic butter dipping sauce for a fun twist.

“I brought this to a neighborhood potluck and watched a quiet hush fall over the table, the kind that happens when people are too busy going back for seconds. My bowl came home empty and my phone blew up with recipe requests.”

Serving ideas that make it shine

Keep it simple with tortilla chips or toasted baguette slices. For a fresher bite, set out cucumber rounds, endive leaves, or celery sticks. If you’re hosting a full spread, pair this dip with a cool, fruity appetizer for balance – I love setting it next to a bright holiday starter like this cream cheese jalapeno cranberry dip so guests can bounce between warm and cool, creamy and tangy.

Bottom line: creamy, spicy, cheesy, and packed with crab. That’s why people go back for more.

Step-by-step guide: instructions

Ingredients

• 12 ounces lump crab meat, drained and picked over for shells
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1 cup shredded pepper jack cheese
• 1/2 cup shredded sharp cheddar
• 2 green onions, thinly sliced
• 1 small red bell pepper, finely diced
• 1 garlic clove, minced
• 1-2 teaspoons Cajun seasoning, to taste
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• Hot sauce, to taste
• Optional topping: 1/4 cup panko mixed with 1 tablespoon melted butter

Directions

1. Preheat your oven to 375°F. Grease a small baking dish or oven-safe skillet.
2. In a mixing bowl, beat the cream cheese until smooth. Stir in sour cream and mayo until creamy.
3. Add pepper jack, cheddar, green onions, bell pepper, and garlic. Mix to combine.
4. Season with Cajun seasoning, lemon juice, Worcestershire, and a few shakes of hot sauce. Taste and adjust salt if needed.
5. Gently fold in the lump crab. Don’t overmix – you want some crab chunks.
6. Spread into your baking dish. If using, sprinkle panko-butter mixture on top for a light crunch.
7. Bake for 20-22 minutes until hot and bubbling around the edges. For extra browning, broil for 1 minute at the end.
8. Let it rest for 5 minutes. Garnish with more green onion if you like, and serve warm with chips, crackers, or toasted bread.

If you’re planning a little appetizer party, this fits right in with other cheesy bakes. For example, this bubbly margherita pizza dip makes a great sidekick for your savory spread.

One more tip: if you’re serving both hot and cold dips, give each one its own spoon. This keeps textures ideal and flavors clean.

Essential equipment for this recipe

• Oven-safe skillet or baking dish – a 1-quart dish works well
• Mixing bowl and a sturdy spatula
• Measuring spoons and cups for consistent flavor
• Microplane or grater for the cheeses
• Oven mitts and a cooling rack
• Small offset spatula for smooth spreading

That’s it. Nothing fancy, just basics you probably already have. If you like building a full appetizer table, pairing this with make-ahead bites like a seasoned cheese ball is smart. Here’s a fun option to prep the night before: devil crab cream cheese ball.

Deb’s tips for the perfect dish

Use good crab. Lump crab has the best texture for this dip. Pick out any tiny shell pieces and pat it dry so the dip stays thick and creamy.

Balance the heat. Start with 1 teaspoon Cajun seasoning, then taste before adding more. A few dashes of hot sauce can round it out without making it overly spicy.

Don’t overmix the crab. Fold gently at the end to keep those beautiful chunks intact. The goal is big, tender bites in every scoop.

Bake until bubbly, not dry. You want a hot, creamy center. If you see the edges bubbling and the top lightly golden, pull it out and let it rest for 5 minutes.

Make-ahead friendly. Mix the base and spread it in the dish. Cover and refrigerate up to 24 hours. Bake just before guests arrive, adding 3-5 extra minutes if it’s going into the oven cold.

Serving ideas. I like a mix of crunchy and fresh dippers: tortilla chips, pita chips, toasted baguette, celery, cucumber, and endive. For a fun game-day combo, serve this next to Jersey style hot dogs so people can graze and mingle without a heavy sit-down meal.

Scaling up. This recipe doubles easily. Use a larger dish and add a few extra minutes of bake time until the center is steamy.

Last tip: If you’re sensitive to salt, choose low-sodium Cajun seasoning and taste as you go. The cheeses add salt too.

How to store leftovers

Let the dip cool to room temperature, then transfer to an airtight container. It will keep well in the fridge for up to 3 days. Reheat in a small baking dish at 325°F until warmed through, or microwave in short bursts, stirring halfway. For best texture, I don’t recommend freezing leftovers – dairy can separate when thawed. If you want to prep ahead, you can freeze the unbaked base for up to a month, then thaw in the fridge before baking.

Always keep seafood-based dips chilled when not serving. If it’s been out for more than 2 hours, it’s time to refrigerate.

Common Questions

Can I use canned crab?
Yes, but look for high-quality canned lump crab. Drain and pat dry for the best texture.

What can I substitute for pepper jack?
Use Monterey Jack for mild and add a pinch more Cajun seasoning if you want heat. Cheddar alone works too.

Can I make this dairy-free?
You can try dairy-free cream cheese and vegan shreds, though the texture will be slightly different. Keep the seasoning bold.

How do I keep it hot for a party?
Bake it in a small slow cooker insert and switch to warm, or reheat as needed in the oven. Stir occasionally to keep it creamy.

What goes best for dipping?
Tortilla chips, baguette slices, Ritz-style crackers, pita chips, celery, and cucumber are all great.

Ready to scoop and share

If you’ve been craving coastal comfort with a little kick, this LOUISIANA HOT CRAB DIP will be your go-to. It’s simple, reliable, and the kind of crowd-pleaser that makes hosting feel easy. If you love comparing versions, check out the friendly spin at Ruby’s Louisiana Hot Crab Dip, or see another tasty take over at Bowl Me Over for more tips. And if you’re planning a sweet finish to your party tray, you can’t go wrong with a classic like this quick hot fudge pie for dessert. Grab a skillet, fold in that crab, and let the oven do the magic.