Mardi Gras Crab Dip

The first time I made this crab dip was for a Fat Tuesday party that almost didn't happen. A friend's car broke down on the way to bring the King Cake, so we ended up sitting around my kitchen table, dipping crackers into this bubbling dish and pretending we were on Bourbon Street. Something about that warm, spicy creaminess made the accidental gathering feel intentional and special.

Last year I brought this to a Super Bowl party and watched three grown men practically hover over the baking dish, waiting for those final bubbling minutes. My sister-in-law cornered me in the kitchen midway through the first quarter, demanding the recipe before she even finished her first bite. Now it's the only thing anyone asks me to bring to gatherings anymore.

Ingredients

• 1 pound lump crab meat: Splurge for the good stuff here because those tender chunks are what makes this dip feel fancy and worth every penny
• 8 oz cream cheese, softened: Let it sit on the counter for a full hour so it blends into silky smoothness without any stubborn lumps
• 1/2 cup sour cream: Adds just enough tang to cut through all that rich creaminess
• 1/2 cup mayonnaise: Don't substitute this because it creates that velvety texture that keeps everyone coming back for more
• 1 cup shredded sharp cheddar cheese: The sharpness balances the sweet crab and brings everything together
• 1/2 cup finely chopped red bell pepper: These little crimson jewels add crunch and pops of festive color
• 1/4 cup finely chopped green onions: Their mild onion flavor brightens all those rich dairy ingredients
• 2 cloves garlic, minced: Fresh garlic makes all the difference compared to the powdered stuff
• 1 tablespoon Cajun seasoning: This is the soul of the whole recipe so don't be shy with it
• 1 teaspoon Worcestershire sauce: It adds that deep savory umami that people notice but can't quite identify
• 1/4 teaspoon hot sauce: Start here and add more if your crowd loves the heat like mine does
• 1/2 teaspoon smoked paprika: Gives the dip this gorgeous reddish hue and subtle smoky depth
• Salt and black pepper, to taste: The crab needs salt but the cheese already brings plenty so taste first
• 2 cups assorted crackers: Butter crackers are my favorite but anything sturdy enough to scoop works beautifully

Instructions

Get your oven ready:

Preheat to 350°F and give your baking dish a quick spray or butter rub so nothing sticks later

Make the creamy base:

Beat together the cream cheese, sour cream, and mayonnaise until completely smooth and no lumps remain

Add everything except the crab:

Stir in the cheddar, red pepper, green onions, garlic, Cajun seasoning, Worcestershire, hot sauce, smoked paprika, salt, and pepper until evenly combined

Gently fold in the crab:

Use a light hand so you keep those beautiful chunks of crab meat intact

Transfer and spread:

Scrape everything into your prepared baking dish and smooth the top into an even layer

Bake until golden:

Let it go for 25 to 30 minutes until you see bubbles around the edges and the top starts turning golden brown

Rest briefly and serve:

Give it about 5 minutes to cool down slightly so nobody burns their tongue on that first eager bite

Save

My neighbor smelled this baking through our open kitchen window one afternoon and actually knocked on the door to ask what I was making. She ended up staying for dinner and we sat at my counter talking for hours, dipping crackers and planning our own imaginary trip to New Orleans.

Make-Ahead Magic

You can assemble everything up to a day ahead and keep it covered in the refrigerator. Just add about 5 extra minutes to the baking time since it's going in cold.

Serving Suggestions

Beyond crackers, toasted baguette slices, cucumber rounds, or even tortilla chips work beautifully. I've seen people eat this straight off a spoon when the crackers run out.

Party Planning Tips

This serves 8 but disappears like it serves 4. Double the recipe if your guest list includes serious crab lovers or if it's the main appetizer.

• Set out small plates so guests have somewhere to put their loaded crackers
• Keep the dip warm in a slow cooker on low setting for longer parties
• Have extra crackers nearby because the first batch always runs out fast

Save

Every time I make this now, I think about that impromptu Mardi Gras celebration and how the best parties always start in the kitchen. Hope this brings some festive joy to your table too.

Recipe FAQs

→ What type of crab works best?

Fresh lump crab meat is ideal for texture and flavor, but imitation crab can be used for a budget-friendly option.

→ Can I make this dip spicier?

Yes, increase the hot sauce or add a pinch of cayenne pepper for extra heat without overpowering the other flavors.

→ What crackers pair well with this dip?

Assorted crisp crackers or toasted baguette slices complement the creamy texture and provide a satisfying crunch.

→ How to keep the crab lumps intact?

Fold the crab meat gently into the creamy mixture rather than stirring vigorously to preserve the lumps.

→ Can this dip be prepared ahead of time?

Yes, assemble the dip a few hours before baking and refrigerate. Bring to room temperature before baking for best results.