Cajun Crab Dip
The BEST hot Cajun crab dip you'll ever make! Creamy, spicy, cheesy crab dip that you'll make again and again.
Ingredients
- 1 pound fresh crab meat picked through for shells
- 8 ounces cream cheese softened
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 cup grated cheddar cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Cajun seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 12 teaspoon black pepper
- ½ fresh jalapeno finely chopped
- 1 lemon zest only
- 2 scallions thinly sliced
Instructions
- Before starting, pick through the crab gently for any shell pieces. Remove and discard them. Preheat the oven to 350F.
- Combine the ingredients for the dip gently in a large bowl until evenly combined, being careful to not break up any of the large pieces of crab if possible.
- Transfer the dip into a medium baking dish (about 8 inches diameter).
- Bake the crab dip for 20-30 minutes until browned on top and bubbly throughout. Rest for 5-10 minutes, then serve with your favorite dippers. Garnish with extra scallions if you'd like. YUM.
Notes
Crab Meat: Don't worry about buying the most expensive crab meat you can, anything that is on sale will be perfect in this dip. Jumbo, lump, and claw meat all work perfectly in this dip.
Cajun Seasoning: Tony Chachere's is my favorite!
Make-Ahead: Make the entire dip in advance up to the last baking step and keep it in the fridge, covered, for up to 3 days. Bake it uncovered per the instructions, and enjoy!
This dip is gluten free as written, check your labels just in case.
Serving: This dip is delicious served with crackers, endive leaves, red pepper pieces, or fresh bread for dipping and scooping.
Tried this recipe?Let me know how it was!