Louisiana Hot Crab Dip

A creamy, slightly spicy dip loaded with tender crab that’s perfect for game nights and gatherings.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 8 servings

Course: Appetizer, Dip

Cuisine: American, Cajun

Calories: 300

Ingredients Method Notes

Ingredients

Base Ingredients

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
12 ounces lump crab meat, drained and picked over for shells Use high-quality crab for best texture.

Additional Ingredients

2 green onions, thinly sliced
1 small red bell pepper, finely diced
1 clove garlic, minced
1-2 teaspoons Cajun seasoning, to taste Adjust to preference.
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
to taste Hot sauce Add according to preference.
1/4 cup panko mixed with 1 tablespoon melted butter (optional topping) For a crunchy topping.

Method

Preparation

Preheat your oven to 375°F (190°C). Grease a small baking dish or oven-safe skillet.
In a mixing bowl, beat the cream cheese until smooth. Stir in sour cream and mayonnaise until creamy.
Add pepper jack, cheddar, green onions, bell pepper, and garlic. Mix to combine.
Season with Cajun seasoning, lemon juice, Worcestershire sauce, and a few shakes of hot sauce. Taste and adjust salt if needed.
Gently fold in the lump crab, being careful not to overmix.

Baking

Spread the mixture into your baking dish. If using, sprinkle the panko-butter mixture on top.
Bake for 20-22 minutes until hot and bubbly around the edges. Broil for 1 minute for extra browning at the end.
Let it rest for 5 minutes, then garnish with more green onion and serve warm with chips, crackers, or toasted bread.

Notes

For best results, use high-quality crab and don't overmix to keep chunks intact. This dip is make-ahead friendly; mix the base and refrigerate up to 24 hours before baking.