Hot Cajun Crab Dip

This Hot Cajun Crab Dip is creamy, spicy, rich, and flavorful. Baked and served straight from the skillet, it is incredibly easy to make and always makes an appearance at our family gatherings and holiday celebrations. Make it and see why it is always the first dish to disappear!

Recipe Background and Details

My Hot Cajun Crab Dip is perfect for the holidays - especially Christmas and New Year's Eve. But it needs no occasion and can and should be made all year long. If you serve this dip to me for my birthday or Mother's Day I'll be a happy gal!

I love serving it with baguette slices or my sourdough discard crackers. For large holiday gatherings, it is really fun to serve this dip as part of a large seafood spread alongside some of our other favorite seafood appetizers. Chilled Crab Dip with Crème Fraîche, Pull Apart Lobster Sliders, Gochujang Salmon Bites, and Brown Butter Rosemary Shrimp Skewers all pair really well with this dip.

Jump to:

• Recipe Background and Details
• Ingredients and Instructions
• Substitutions and Variations
• Make Ahead, Storage, and Reheating
• FAQ
• Related - seafood recipes
• Pairing - appetizer recipes
• Hot Cajun Crab Dip

Ingredients and Instructions

It doesn't get much easier than this Hot Cajun Crab Dip. Stir everything together, pop it in a skillet, and bake. I serve it straight from the skillet for easy clean up and plus I just love the way it looks. Here is what you'll need:

• lump crab meat - a good quality crab meat without additives or preservatives. Freshly steamed and picked crab would be best if you are lucky enough to find it!
• shredded cheddar cheese - Or any sharp melting cheese you prefer
• cream cheese - make sure it is at soft, room temp so it mixes easily
• mayonnaise - I prefer Duke's if I'm not using homemade but use your favorite mayo
• Cajun seasoning - a good spicy one or make your own like I do for my Homemade Gumbo
• whole grain mustard - I love the tanginess and the little pops from the mustard seeds. You can use Dijon or leave it out if you aren't a mustard fan. Maybe add a bit of horseradish in its place.
• worcestershire sauce - it really rounds out the flavors and adds a savoriness that I just love.
• lemon juice - for some much needed acidity and brightness. If you really love lemon add the zest too!

Bake until bubbly and golden before topping with green onions and serving with crackers or toasted baguette slices.

Substitutions and Variations

• Cream Cheese - use a jalapeño or other savory flavored cream cheese for an extra kick of flavor.
• Cheddar - use any sharp, melty cheese you love. A bit of Parmesan is nice too.
• Mayo - You can leave the mayo out and have a thicker dip or replace it with sour cream, crème fraîche, or full fat Greek yogurt for a more tangy dip.
• Add-ins - capers, chopped cornichons, horseradish, and green onions would all be really good added to this dip.
• Spice it up! - If you want even more spice, add a few dashes of a Louisiana hot sauce. Crystal Hot Sauce is what I was raised on and it is still my favorite. You could also add some cayenne pepper, red pepper flakes, or chopped pickled peppers.

Make Ahead, Storage, and Reheating

This dip can be mixed and refrigerated up to 3 days ahead. Spread in skillet and bake just before serving. If using a regular baking dish (glass, ceramic, enameled) you can refrigerate it in the dish. I do not recommend extended storage in a cast iron as it may rust.

Once baked and cooled, this dip will last 3-5 days covered in the refrigerator. Reheat at 350 degrees F until hot and bubbly. I do not recommend freezing this dip.

FAQ

Related - seafood recipes

Pairing - appetizer recipes

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