Mardi Gras Crab Dip (Printable version)
Festive creamy crab dip with Cajun spices, colorful peppers, and a zesty kick for sharing.
# Ingredient List:
→ Seafood
01 - 8 oz lump crab meat, drained and picked over for shells
→ Dairy
02 - 8 oz cream cheese, softened
03 - 1/2 cup sour cream
04 - 2/3 cup shredded cheddar cheese
→ Vegetables & Aromatics
05 - 1/2 cup red bell pepper, finely diced
06 - 1/4 cup green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and finely diced
→ Spices & Condiments
09 - 2 tsp Cajun seasoning
10 - 1/2 tsp smoked paprika
11 - 1/4 tsp salt
12 - 1/4 tsp black pepper
13 - 1 tsp Worcestershire sauce
14 - 1 tsp fresh lemon juice
15 - Hot sauce, to taste
→ Garnish
16 - 2 tbsp fresh parsley, chopped
17 - Additional green onions, sliced
# How to Make It:
01 - Preheat oven to 375°F.
02 - Combine cream cheese, sour cream, Cajun seasoning, smoked paprika, salt, black pepper, Worcestershire sauce, and lemon juice in a large mixing bowl. Mix until smooth and creamy.
03 - Fold in crab meat, cheddar cheese, red bell pepper, green onions, garlic, and jalapeño.
04 - Transfer mixture to a small oven-safe baking dish and smooth the top.
05 - Bake for 15 minutes until heated through and bubbly.
06 - Remove from oven and let cool slightly. Garnish with fresh parsley and additional green onions. Serve warm with crackers, toasted baguette slices, or fresh vegetables.
# Expert Suggestions:
01 -
- The combination of lump crab meat and creamy, spiced base feels like something you would order at a fancy restaurant but takes about five minutes to throw together
- It bakes up gorgeous and golden, making it look like you put in way more effort than you actually did
02 -
- Do not overbake this dip or the crab will start to get tough and dry, and you want it to stay sweet and tender
- Serving this piping hot is absolutely essential, so time it carefully with your party schedule
03 -
- If your dip starts to brown too quickly on top, loosely tent it with foil for the last few minutes of baking
- Room temperature cream cheese mixes so much more easily, so plan ahead and take it out of the fridge early