Louisiana Hot Crab Dip
This Louisiana Hot Crab Dip is warm, creamy, cheesy, and full of Cajun flavor. It’s the kind of crowd-pleasing dish that disappears fast at any gathering. Made with real lump crab meat, zesty seasonings, and melty cheese, it's the ultimate Southern appetizer.
Equipment
- Baking Dish
Ingredients
Dip Base
- 8 oz cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tsp Cajun seasoning
- 2 tsp Louisiana hot sauce or to taste
- 2 cloves garlic minced
- 1 tbsp lemon juice freshly squeezed
- 2 green onions chopped
- 1/2 red bell pepper diced
Seafood
- 8 oz lump crab meat shells removed
Garnish
- fresh parsley chopped
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- In a large bowl, stir together softened cream cheese, mayonnaise, mozzarella, parmesan, garlic, lemon juice, green onions, red bell pepper, Cajun seasoning, and Louisiana hot sauce.
- Gently fold in the lump crab meat, being careful not to break it up too much.
- Spoon the mixture into the prepared baking dish and smooth the top.
- Bake for 25–30 minutes, until hot and bubbly with a golden top.
- Remove from oven, garnish with fresh parsley, and let it cool slightly before serving.
Notes
- Prep this dish up to a day ahead, refrigerate, and bake just before serving.
- For extra heat, stir in chopped pickled jalapeños.
- This dip is also amazing spooned into mushroom caps and baked for bite-sized appetizers.