Cajun Crab Dip (Printable Version)

A creamy, spicy blend featuring tender crab and bold Cajun flavors paired with crisp crackers.

# What You Need:

→ Dairy Base

01 - 8 oz cream cheese, softened to room temperature
02 - 1/2 cup sour cream
03 - 1/2 cup mayonnaise
04 - 1 cup shredded sharp cheddar cheese

→ Seafood

05 - 8 oz lump crab meat, drained and inspected for shell fragments

→ Vegetables and Aromatics

06 - 1 small green bell pepper, finely diced
07 - 2 scallions, green and white parts, finely chopped
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh parsley, chopped, plus extra for garnish

→ Seasonings

10 - 2 teaspoons Cajun seasoning blend
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon kosher salt, adjust to taste
14 - 1/4 teaspoon cayenne pepper, optional for additional heat
15 - Juice from 1/2 lemon

→ For Serving

16 - Assorted crackers for dipping

# Directions:

01 - Set oven to 350°F and position rack in center position.
02 - Combine cream cheese, sour cream, and mayonnaise in a large mixing bowl. Beat with hand mixer until completely smooth and uniform.
03 - Add cheddar cheese, diced bell pepper, chopped scallions, minced garlic, parsley, Cajun seasoning, smoked paprika, black pepper, salt, cayenne if using, and lemon juice. Mix thoroughly to distribute evenly.
04 - Gently fold crab meat into the mixture using a spatula, taking care to maintain lump integrity rather than breaking into shreds.
05 - Spread mixture evenly into an 8-inch round baking dish or shallow gratin dish, smoothing the surface with the back of a spoon.
06 - Bake for 20 minutes until dip is bubbling around edges and surface develops a light golden color.
07 - Remove from oven and allow to cool for 5 minutes. Sprinkle with additional fresh parsley before serving.
08 - Present dip immediately while still warm, accompanied by crackers for dipping.

# Expert Tips:

01 -
  • The creamy base balances perfectly with authentic Cajun heat
  • It comes together in under 10 minutes before baking
  • Lump crab meat makes it feel fancy without breaking the bank
02 -
  • Do not use imitation crab meat, the texture difference is immediately noticeable
  • Room temperature ingredients prevent a lumpy dip base
  • Overbaking dries out the crab, pull it when bubbling not browned
03 -
  • Substitute Greek yogurt for sour cream if you want a lighter version
  • A dash of hot sauce takes the flavor to the next level
  • Squeeze lemon over leftovers to revive the bright flavors

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