Hot Louisiana Crab Dip Appetizer
A rich and creamy Hot Louisiana Crab Dip Appetizer made with lump crab meat, cream cheese, Parmesan, Cajun seasoning, and lemon for a flavorful crowd-pleasing starter.
8 Servings
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
Instructions
Preheat the oven
- Set the oven to 325°F (163°C) and allow it to fully preheat while you prepare the dip.
Combine the ingredients
- In a medium casserole dish, add the softened cream cheese, mayonnaise, Parmesan cheese, lump crab meat, green onions, garlic, lemon juice, Worcestershire sauce, Old Bay seasoning, hot sauce, and a pinch of salt and pepper. Mix thoroughly until all components are evenly incorporated.
Adjust seasoning
- Taste the mixture and adjust the seasoning as desired, adding more hot sauce for extra heat or additional lemon juice for brightness.
Bake the dip
- Place the casserole dish in the preheated oven and bake for 35–40 minutes, or until the dip is lightly golden on top and bubbling around the edges.
Serve
- Remove from the oven and allow to cool slightly before serving. Serve warm with crackers, toasted bread slices, or fresh vegetables.
Notes
To make this Hot Louisiana Crab Dip Appetizer gluten-free, ensure that all ingredients—including the Worcestershire sauce, hot sauce, and Old Bay seasoning—are certified gluten-free. Serve with gluten-free crackers, bread, or vegetable sticks.