Mardi Gras Crab Dip (Printable Version)

Creamy crab dip blended with Cajun spices, served warm alongside crisp crackers for a festive touch.

# What You'll 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 (such as Tabasco), or to taste
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 25–30 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 Insights:

01 -
  • The combination of creamy base and sweet crab meat creates the most luxurious texture
  • Its a party centerpiece that comes together in under 15 minutes of prep
  • The Cajun seasoning adds that authentic New Orleans kick without being overwhelming
02 -
  • Over-mixing the crab meat will turn it into shredded bits, so fold gently to maintain those luxurious chunks
  • This dip continues to thicken as it cools slightly, so serve it while still warm for the creamiest texture
  • The spices intensify overnight, so making it a day ahead actually improves the flavor
03 -
  • Drain any excess liquid from the crab meat before adding it to prevent a watery final texture
  • Grate your own cheddar cheese from a block rather than using pre-shredded cheese for better melting

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