Crab dip with a kick… if you’re a cajun lover, you’re going to love this Cajun Crab Dip!
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Hot Cajun Crab Dip
What’s not to love about a hot, gooey, cheesy crab dip?! This recipe is so simple to prepare – Just throw everything (except crab meat) into a bowl, stir to combine, fold in the crab meat, transfer to a baking dish and bake. Easy peasy!
This recipe is not overly hot or spicy by any means… it has just enough of a kick to satisfy my taste buds without being overwhelming. If you’re hard-core about loving hot and spicy foods, simply increase the amounts of cajun seasoning, horseradish and/or hot sauce to your liking.
I can’t think of ANY party where hot crab dip wasn’t a welcomed appetizer. Serve it with toasted pita points, celery, carrots or crackers.
How many servings is this crab dip?
This recipe yields approximately 4 cups of dip. It totally depends on your guest’s appetites, because I’ve seen people eat a cup of this dip at one sitting!
Cajun Crab Dip
- Total Time: 35 minutes
- Yield: Approximately 4 cups
- 2 (8-ounce) packages cream cheese, softened
- ¼ cup prepared horseradish
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons freshly minced garlic
- 1 teaspoon cajun seasoning
- ½ cup shredded Parmesan cheese
- 2 teaspoons hot sauce
- 2 tablespoons lemon juice
- ½ teaspoon fresh cracked black pepper
- 1 pound lump crab meat
- 1 tablespoon chopped fresh chives
- Preheat your oven to 400 degrees F. Spray a 1-quart baking dish with cooking spray.
- In a large bowl, add all ingredients EXCEPT for crab meat and chives. Stir well to combine. Gently fold in crab meat.
- Spread mixture evenly in baking dish.
- Bake for 20-25 minutes until bubbling around edges and slightly browned. If more browning is desired, broil on high for 1-2 minutes.
- Top with chives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
Keywords: crab dip, cajun crab dip, crab meat dip, cajun dip
Wish I could rate this recipe ten! It is just wonderfully delicious. Loved the chunks of lump crab meat and the extra zip of the Cajun seasoning!
Amy @ The Blond Cook
Thanks so much, Merle! 🙂 So happy to hear!