Description
This Louisiana Hot Crab Dip is a creamy, cheesy appetizer bursting with flavorful lump crab meat and a spicy Cajun kick. Perfectly baked until bubbly and golden on top, this dip is an ideal party starter or snack to enjoy warm with crackers or fresh veggies.
Ingredients
Crab Dip Ingredients
- 1 pound lump crab meat (drained and picked over for shells)
- 8 ounce cream cheese (softened)
- 1 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup diced green onions (white and green parts)
- 1/2 cup diced red bell pepper
- 2 cloves garlic (minced)
- 2 teaspoon Louisiana hot sauce (or more, to taste)
- 1 1/2 teaspoon Cajun seasoning
- Juice of 1/2 lemon
- Fresh parsley (chopped for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare an 8×8 inch baking dish by spraying it with non-stick cooking spray to prevent sticking.
- Mix the Base Ingredients: In a large mixing bowl, combine the softened cream cheese, mayonnaise, shredded mozzarella cheese, grated Parmesan cheese, diced green onions, diced red bell pepper, minced garlic, Cajun seasoning, Louisiana hot sauce, and lemon juice. Stir well until the mixture is smooth, creamy, and evenly mixed.
- Fold in Crab Meat: Gently fold in the lump crab meat into the cheese mixture. Take care to not break up the crab chunks, keeping them intact to highlight the texture of the crab.
- Transfer to Baking Dish: Spread the crab dip mixture evenly into the prepared baking dish, smoothing out the top for even baking.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the dip is hot, bubbly, and the top has turned a light golden brown.
- Cool and Garnish: Remove the dip from the oven and let it cool slightly for about 5 minutes. Garnish with freshly chopped parsley to add a fresh, vibrant touch.
- Serve: Serve the warm Louisiana Hot Crab Dip with an assortment of crackers, baguette slices, or fresh vegetable sticks for dipping.
Notes
- Make sure to pick over the crab meat carefully to remove any shell pieces for a pleasant eating experience.
- You can adjust the amount of Louisiana hot sauce to suit your preferred spice level.
- For a slightly smokier flavor, try adding a pinch of smoked paprika or a dash of cayenne pepper.
- This dip can be made a few hours ahead and refrigerated; just bake before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Louisiana Creole
