Hot Cajun Crab Dip

5 from 4 votes

Fresh lump crabmeat dip seasoned with Cajun spices served warm

Prep Time5

Cook Time17

Total Time22

Course: Appetizer, Dip

Cuisine: American, International, Louisiana

Servings: cup

Calories: 1674kcal

8 ounces fresh lump crabmeat (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 finely minced green onions
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon kosher salt
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
2-3 drops Louisiana Hot Pepper Sauce (optional)

Preheat oven to 350ºF
Allow cream cheese to often at room temperature; Drain crabmeat in colander; set aside (do not rinse it); Chop green onions very finely; shred cheese; set aside
8 ounces fresh lump crabmeat (drained), 8 ounces cream cheese, 2 tablespoons finely minced green onions
In a medium mixing bowl, combine ingredients: (use only half of the cheese now; the other half is for the topping)
6 ounces shredded Fontina cheese, 2 tablespoons finely minced green onions, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper, ½ teaspoon kosher salt, 2 teaspoons Worcestershire sauce, 1 tablespoon lemon juice, 2-3 drops Louisiana Hot Pepper Sauce, 8 ounces cream cheese
Spoon 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

Cheese -

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