Hot Cajun Crab Dip is a quick, easy and elegant appetizer served warm with your favorite buttery cracker or warm crusty bread!

If you’ve ever been to Louisiana, you know you’re gonna come across some version of this crab dip! It’s a Southern classic that we tend to enjoy around the holidays!

Why this recipe works

Perfect for a special occasions – crab meat is expensive, so if you’re entertaining for a special occasion, this is the perfect appetizer because you don’t need a lot of fresh lump crab meat
Make it as mild or spicy as you like
I haven’t ever made this with canned or imitation crab meat, so I can’t comment on how it would taste.

Pair this warm crab dip with a smoked salmon cheese ball or smoked salmon spread for your holiday charcuterie board!

Ingredients

Fresh lump crab meat -I use fresh blue lump crab meat from Lake Pontchartrain, Louisiana. You can usually find it at the grocery store in the seafood section over by the fresh oysters. You can also use crab claw meat.

Cream cheese
Fontina or Mozzarella cheese – I recommend Fontina
Green onions – minced very finely (onion tops and bottoms)
Garlic powder
Paprika – smoked not sweet
Cayenne pepper-to taste
Worcestershire sauce
Fresh lemon juice
Louisiana or Crystal hot sauce- to taste

How to make it

This delicious seafood dip comes together with minimal prep time and simple ingredients.

In a medium size mixing bowl, combine room temperature cream cheese with the crab meat and all the other ingredients.
Scoop the dip into an oven proof baking dish or a small cast iron skillet and top it off with a little shredded cheese
Place baking dish on a baking sheet and place on the middle rack in a 350°F oven, uncovered
Bake 15-25 minutes, until the Cajun crab dip is warmed throughout and the cheese on top is melted
Allow the dip to rest a few minutes before serving (it will be HOT!)
Garnish with a few chopped chives
Serve with buttery or Ritz crackers or warm bread

Recipe Tips

About the seasonings: if you don’t have garlic powder, paprika or cayenne, substitute these three seasonings with 1 1/2 teaspoons of Cajun seasoning blend, Creole seasoning or Old Bay seasoning. (I used Tony Chachere Cajun and Creole seasonings; Creole is hotter than Cajun, so if you don’t want a spicy cajun crab dip, use the Cajun or Old Bay seasoning.)
If you want a semi-crispy cheese topping, pop it under the broiler for a few minutes
Serve this creamy dip warm or at room temperature – again, there’s no mayonnaise or sour cream, so it will hold up well.
I don’t use a lot of salt in my recipes, so…if you find this needs a little salt, you can either sprinkle a little Kosher salt, Parmesan and add a few drops of lemon juice to the finished crab dip

Make ahead

If you’re short on time, make the no-mayo hot cajun crab meat mixture up to 3 days in advance.

Garnish with green spring onions or fresh parsley, a hint of Louisiana hot sauce and you’re good to go!

If you make this recipe, please scroll down and leave a comment and rating! I love hearing from you! Thank you!

Hot Cajun Crab Dip

Fresh lump crabmeat dip seasoned with Cajun spices served warm

5 from 5 votes

Print Rate

Course: Appetizer, Dip

Cuisine: American, International, Louisiana

Prep Time: 5

Cook Time: 17

Total Time: 22

Yield: cup

Author: Anecia Hero

Ingredients

8 ounces fresh crab meat , fresh; drained
8 ounces cream cheese , room temperature
6 ounces shredded Fontina cheese , divided (4 oz. for the dip; 2 oz. for the top) See Recipe Notes
2 tablespoons green onions , minced very fine
½ teaspoon garlic powder
½ teaspoon paprika , smoked
½ teaspoon cayenne pepper
½ teaspoon salt , kosher
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
2-3 drops Louisiana Hot Pepper Sauce (optional)

Instructions

Preheat oven to 350ºF
Allow cream cheese to often at room temperature
Drain crab meat in colander; set aside (do not rinse it)
8 ounces fresh crab meat
Chop green onions very finely; set aside
2 tablespoons green onions
In a medium mixing bowl, combine drained crab meat, room temperature cream cheese, 3/4 of the shredded Fontina cheese, green onion, garlic powder, paprika, salt, Worcestershire sauce, lemon juice and cayenne (optional) and Louisiana hot sauce (optional)
8 ounces cream cheese, 2 tablespoons green onions, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon cayenne pepper, ½ teaspoon salt, 2 teaspoons Worcestershire sauce, 1 tablespoon lemon juice, 2-3 drops Louisiana Hot Pepper Sauce, 6 ounces shredded Fontina cheese
Scoop dip into an oven safe baking dish or a cast iron skillet; top with the remaining shredded cheese
Place baking dish or sheet pan (it may bubble over) and bake on the middle rack 2 350°F for 15-25 minutes; if you want a crispy topping, pop it under the broiler for a few minutes
Garnish with chopped chives and serve

Notes

Cheese –

Shred 6 ounces of Fontina cheese. Use 4 ounces in the dip and reserve the last 2 ounces to top the dip off.

Nutrition Estimate

Serving: 1cupCalories: 1674kcalCarbohydrates: 22gProtein: 100gFat: 133gSaturated Fat: 79gPolyunsaturated Fat: 7gMonounsaturated Fat: 35gCholesterol: 522mgSodium: 5344mgPotassium: 1079mgFiber: 1gSugar: 13gVitamin A: 5695IUVitamin C: 28mgCalcium: 1288mgIron: 3mg

Craving More? Pin it and Share!Mention @SmartyPantsKitchen or tag #smartypantskitchen!

Join the Facebook group!Mention @SmartyPantsKitchen or tag #smartypantskitchen!