Mardi Gras Crab Dip (Printable)

Creamy Cajun-spiced crab blend baked golden and served warm with crisp crackers.

# What You’ll Need:

→ Seafood

01 - 1 pound lump crab meat, picked over for shells

→ Dairy

02 - 8 oz cream cheese, softened
03 - 1/2 cup sour cream
04 - 1/2 cup mayonnaise
05 - 1 cup shredded sharp cheddar cheese

→ Vegetables & Aromatics

06 - 1/2 cup finely chopped red bell pepper
07 - 1/4 cup finely chopped green onions
08 - 2 cloves garlic, minced

→ Spices & Seasonings

09 - 1 tablespoon Cajun seasoning
10 - 1 teaspoon Worcestershire sauce
11 - 1/4 teaspoon hot sauce, or to taste
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper, to taste

→ For Serving

14 - 2 cups assorted crackers

# How-To Steps:

01 - Preheat the oven to 350°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy.
03 - Stir in cheddar cheese, red bell pepper, green onions, garlic, Cajun seasoning, Worcestershire sauce, hot sauce, smoked paprika, salt, and black pepper until evenly distributed.
04 - Gently fold in the crab meat, taking care not to break up the lumps excessively.
05 - Transfer the mixture to a greased 1-quart baking dish and spread evenly across the surface.
06 - Bake for 25 to 30 minutes, until hot and bubbly with a golden-brown top.
07 - Remove from the oven and allow to cool slightly. Serve warm with assorted crackers for dipping.

# Expert Tips:

01 -
  • The way the hot bubbling center contrasts with those crispy crackers is absolute perfection
  • It comes together in fifteen minutes flat but tastes like you fussed over it for hours
  • The Cajun spices give it that authentic New Orleans kick without being overwhelming
02 -
  • Don't even think about using imitation crab if you can help it, the difference is night and day
  • Let the dip cool for at least ten minutes or it will be too hot to taste anything but burning
  • This reheats surprisingly well the next day, though I rarely have leftovers to test that theory
03 -
  • Squeeze the crab meat between paper towels first to remove excess moisture so your dip isn't watery
  • Sprinkle extra cheese on top during the last five minutes for that gorgeous golden crust people go crazy for

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