This hot Louisiana crab dip is creamy, cheesy, and packed with bold Cajun flavors.
It’s the ultimate appetizer for game nights, holidays, or parties—rich crab meat baked with cream cheese, Parmesan, and a touch of heat.
Why You’ll Love This Recipe
It’s warm, cheesy, and perfect for sharing.
Loaded with real crab meat for a decadent seafood bite.
Easy to mix, bake, and serve in under an hour.
Customizable spice level to suit your taste.
What You’ll Need (Ingredient Highlights)
Cream cheese makes the base creamy and rich.
Mayonnaise adds smoothness and tang.
Parmesan cheese provides nutty, salty flavor.
Lump crab meat brings a sweet, delicate seafood taste.
Green onions and garlic add savory depth.
Lemon juice and Worcestershire balance flavors.
Old Bay and hot sauce give it a bold Louisiana kick.
Pro Tips Before You Start
Use lump crab meat for best texture and flavor.
Soften cream cheese fully for smooth mixing.
Taste before baking and adjust seasoning to your spice preference.
Bake until golden and bubbling for the best presentation.
How to Make Hot Louisiana Crab Dip
Step 1 – Preheat the oven
Set oven to 325°F (163°C) and let it heat fully.
Step 2 – Mix the dip base
In a casserole dish, combine cream cheese, mayonnaise, Parmesan, crab, green onions, garlic, lemon juice, Worcestershire, Old Bay, hot sauce, salt, and pepper.
Stir until evenly blended.
Step 3 – Adjust seasoning
Taste the mixture and add more hot sauce or lemon juice if desired.
Step 4 – Bake
Bake for 35–40 minutes, until lightly golden and bubbling around the edges.
Step 5 – Serve
Let cool slightly. Serve warm with crackers, toasted bread, or veggies.
What to Serve Them With
Crusty baguette slices or crostini.
Assorted crackers for dipping.
Fresh celery and bell pepper sticks.
Pita chips or tortilla chips.
Variations / Substitutions
Swap Parmesan with mozzarella or cheddar for a gooier dip.
Add diced jalapeños for extra heat.
Use Greek yogurt instead of mayonnaise for a lighter option.
Stir in fresh parsley or dill for a herbal note.
Storage & Leftovers
Refrigerate leftovers in an airtight container up to 3 days.
Reheat in the oven at 325°F until warmed through.
Avoid freezing, as the cream cheese base can separate.
FAQs
Can I make this dip ahead of time?
Yes, assemble it a day ahead and bake before serving.
Can I use imitation crab instead of lump crab?
You can, but real crab gives the best flavor and texture.
What’s the best dish to bake it in?
A shallow casserole dish or cast iron skillet works perfectly.
How spicy is this dip?
It has a mild kick, but you can adjust by adding more or less hot sauce.
Can I double this recipe for a party?
Yes, just bake in a larger dish and extend cooking time slightly.
Is this dip gluten-free?
Yes, as long as you serve it with gluten-free dippers.
Final Thoughts
This hot Louisiana crab dip is rich, comforting, and always a crowd-pleaser.
It’s one of those appetizers that disappears fast, so be ready to make a double batch for parties.
Hot Louisiana Crab Dip
Ingredients
Method
- Preheat oven to 325°F (163°C).
- In a casserole dish, mix cream cheese, mayonnaise, Parmesan, crab, green onions, garlic, lemon juice.
- Worcestershire, Old Bay, hot sauce, salt, and pepper.
- Taste and adjust seasoning if needed.
- Bake 35–40 minutes, until lightly golden and bubbling.
- Let cool slightly. Serve warm with crackers, bread, or vegetables.
- See full steps with tips & photos → https://theboatshedcafe.com/hot-louisiana-crab-dip/
Notes
- For extra flavor, top with shredded mozzarella or cheddar before baking.
- Use fresh lump crab meat if available, but canned works in a pinch.
- Serve immediately for the best creamy texture.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.