Mardi Gras Crab Dip (Printable)
Creamy crab blend with Cajun spices, baked to golden perfection. Perfect party warm dip with crackers.
# What You 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
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper, to taste
→ For Serving
14 - 2 cups assorted crackers
# How To Make It:
01 - Preheat the oven to 350°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth.
03 - Stir in cheddar cheese, red bell pepper, green onions, garlic, Cajun seasoning, Worcestershire sauce, hot sauce, smoked paprika, salt, and black pepper.
04 - Gently fold in the crab meat, being careful not to break up the lumps too much.
05 - Transfer the mixture to a greased 1-quart baking dish and spread evenly.
06 - Bake for 25 to 30 minutes, or until hot and bubbly with a golden top.
07 - Remove from the oven and let cool slightly. Serve warm with assorted crackers.
# Expert Suggestions:
01 -
- The Cajun seasoning transforms ordinary cream cheese into something that feels like a celebration
- It comes together in minutes but tastes like you spent all day in the kitchen
- This dip disappears faster than anything else I've ever served
02 -
- Overmixing the crab turns it into mush so treat those lumps like precious gems
- The dip keeps cooking in the hot dish after it leaves the oven so don't worry if it seems slightly underdone
- This reheats surprisingly well if you somehow have leftovers, though I never do
03 -
- Fresh crab from the seafood counter tastes infinitely better than canned
- Let the cream cheese soften completely to avoid any grainy texture