Name: Hot Louisiana Crab Dip Appetizer
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 8 ounces cream cheese (softened); ½ cup mayonnaise; ¼ cup Parmesan cheese (grated); ½ pound lump crab meat (shelled); 3 tablespoons green onions (finely chopped); 2 cloves garlic (minced); 2 tablespoons fresh lemon juice; 2 teaspoons Worcestershire sauce; ½ teaspoon Old Bay Louisiana seasoning; 1 teaspoon hot sauce; Salt and freshly ground black pepper (to taste)

Hot Louisiana Crab Dip Appetizer with cream cheese, lump crab, Parmesan, lemon, and Cajun spice—creamy, cheesy, and dangerously addictive.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

I blame this Hot Louisiana Crab Dip Appetizer on a cousin’s backyard crawfish boil. You know how Louisiana gatherings are—tables covered in newspaper, everybody’s elbows deep in seafood, and the music’s just loud enough that you have to lean in to hear gossip. I spotted this little baking dish off to the side, still warm, top just kissed golden brown. No one was guarding it (rookie mistake), so I scooped some onto a cracker and… yeah. Let’s just say I was that person—the one who hovers by the food, pretending to “chat” but really just refilling my plate.

I remember thinking, I don’t know what’s in this, but I’m finding out. Turns out it was lump crab, cream cheese, some spicy Cajun magic, and probably a little kitchen luck. I went home, messed with the recipe until it tasted like that night, and now it’s my “bring it and watch it disappear” dish. Honestly, I’ve had people skip the main course entirely if this is on the table. Which, now that I think about it, is kind of the point.

Here’s a quick peek at what’s inside:

Why You’ll Love This Hot Louisiana Crab Dip Appetizer Recipe?

Here’s the deal—this dip doesn’t try to be fancy, but it ends up being the star anyway. It’s rich and creamy, but not in that heavy “I need a nap” way. You get the sweetness of lump crab meat, the tang of lemon, and just enough heat from the Cajun seasoning to make your lips tingle (in a good way). Plus, it’s embarrassingly easy. One dish, a quick stir, and into the oven it goes. No one has to know you didn’t slave over it.

Ingredient Notes:

I know, you probably just want to throw it together, but humor me—here’s why each thing matters:

Cream cheese – The silky, creamy base. Pro tip: let it soften so you’re not wrestling it like a stubborn toddler.
Mayonnaise – Adds richness and keeps it from feeling like straight-up cheese spread.
Parmesan – Salty, nutty, and it helps get that gorgeous golden top.
Lump crab meat – This is where the magic is. Fresh if you can swing it, but I won’t judge if you go for the refrigerated stuff.
Green onions – A little brightness so it’s not all heavy flavors.
Garlic – Honestly, garlic is non-negotiable.
Fresh lemon juice – That little zing that wakes everything up.
Worcestershire sauce – Adds depth, almost like a background note you can’t quite name.
Old Bay Louisiana seasoning – The soul of the dip.
Hot sauce – The heat. You decide how wild you want to go.
Salt & pepper – Yeah, yeah, boring—but they make everything else work.

How To Make Hot Louisiana Crab Dip Appetizer?

Step 1: Oven’s on
Preheat to 325°F. This isn’t a “blast it at 400” kind of recipe—low and slow gets you that perfect creamy center.

Step 2: One dish, all in
Dump everything—cream cheese, mayo, Parmesan, crab, green onion, garlic, lemon juice, Worcestershire, Old Bay, hot sauce, salt, pepper—straight into your casserole dish. No separate bowl, because dishes are the enemy.

Step 3: Taste before you bake
Seriously, dip a cracker in and try it. Want more heat? Hit it with extra hot sauce. More zing? Another squeeze of lemon.

Step 4: Bake to bubbly perfection
Pop it in the oven for about 35–40 minutes. You’re looking for golden edges and a bubbly top that smells like pure happiness.

Step 5: Try to wait
Let it cool just enough so you don’t scorch your tongue. (Not that I’ve ever done that three times in a row…) Then grab whatever you’re using to scoop—bread, crackers, even celery if you’re pretending to be healthy—and dig in.

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Storage Options:

In my house, leftovers are a myth, but if you manage it, stash them in an airtight container for up to 3 days. Reheat in the oven to bring back the golden top, or just nuke it if you’re impatient.

Variations and Substitutions:

This Hot Louisiana Crab Dip Appetizer plays well with change:

Swap Parmesan for Gruyère or sharp cheddar.
Add a breadcrumb topping for crunch.
Toss in diced shrimp for a seafood overload.
Dial the hot sauce up or down depending on your crew.

What to Serve with Hot Louisiana Crab Dip Appetizer?

I mean… everything? But here are the crowd favorites:

Toasted baguette slices for the “fancy” look.
Crackers for easy party grazing.
Celery or bell pepper strips if you want fresh crunch.
Tortilla chips when you’re feeling casual.

Frequently Asked Questions:

Can I make it ahead?
Absolutely. Mix it, cover it, and refrigerate up to a day ahead. Add a few minutes to the bake time if it’s cold.

Can I use imitation crab?
You can. But I’ll be honest—it’s not the same. If you do, punch up the flavor with extra Old Bay and lemon.

How do I make it spicier?
Cayenne pepper, extra hot sauce, or even some chopped jalapeños. Just… maybe warn people first.

This Hot Louisiana Crab Dip Appetizer is the kind of dish you’ll start making “just because.” Rainy day? Make it. Friends dropping by? Make it. Tuesday night with no real reason? Yep, make it. It’s the recipe that’ll have people chasing you down for “that dip you made.”

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Copycat Ruth’s Chris Potatoes au Gratin

Deliciously Moist Kentucky Butter Cake Recipe

Classic Vanilla Custard Bars