This delicious hot Cajun crab dip is an update on a family favorite made in a cast iron skillet with cream cheese, cheddar cheese, juicy lump crab meat, and a Cajun kick.
This hot Cajun crab dip is a twist on a very simple classic family recipe. The original had cream cheese, Worcestershire sauce, and lump crab meat. Seriously.. that’s it.
So simple but oh so good. This Cajun version has a few more ingredients but I promise it’s really easy too and takes no time at all to throw together. Did I mention how rich and creamy and delicious it is?
This was our top annual recipe in 2019. Be sure to check the other favorites!
If you’re looking for an appetizer for Mardi Gras, this would be perfect! Like any good Cajun recipe, you start out with the Cajun holy trinity. You know, onions, bell peppers, and celery. Just dice them all up together… they’ll cook along with the rest of the ingredients in the dip.
Two totally different, but also favorite recipes calling for the “holy trinity” are the Best Jambalaya Recipe and Shrimp Etoufee. Make the Etoufee with crawfish if you can get them, for real authentic flavor.
Cajun and Creole flavors are just two of our favorites, but we love food from many areas of the south. Learn more about the regions and their classic ingredients through the above link.
As if the cream cheese isn’t enough, I added a little mayo to make it even more creamy. Mix it up with Worcestershire, Tony Chachere’s (or your preferred Cajun/Creole seasoning), and Tabasco (or another hot sauce) for that NOLA kick. Mix the holy trinity and cheddar cheese into it all and you’re almost ready to bake it.
Don’t forget about that crab meat! That sweet, glorious lump crab meat… Be sure to fold it into the cream cheese mixture as gentle as you can. If you mix it up too much, you’ll bust up the big pieces.
Though you’ll still have the same scrumptious flavor, you won’t get the satisfaction that comes from biting into a lump of crab meat and that’s the best part of this Cajun Crab dip as well as our Crab Au Gratin and She Crab Soup.
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Spread the cajun crab dip into a small cast iron skillet and into the oven it goes. Just 30 minutes or so and the dip will start to bubble and brown around the edges.
Serve it with crackers, tortilla chips, crusty French bread… let’s be honest, you can put it on just about anything and it’s delicious.
Love our little 7 inch two handled skillet? We do too! It’s by Guro Cast Iron and it’s the perfect hot dip dish! Get your very own by ordering here.
Cajun Crab Dip
Ingredients
- 8 ounces cream cheese
- ½ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 2 teaspoons Tony Chacheres
- 1 cup shredded cheddar cheese
- 1 stalk celery diced
- ½ green bell pepper diced
- 3 green onions sliced
- 8 ounces jumbo lump crab meat
Instructions
- Preheat the oven to 400°F.
- In a large bowl, mix together the cream cheese, mayonnaise, Creole seasoning, hot sauce, and Worcestershire sauce until well-combined. Mix in cheddar cheese, celery, bell pepper, and green onions. Gently fold in crab meat. Transfer the mixture to a cast iron skillet or greased baking dish.
- Bake until warmed through and bubbly, about 30 minutes. Serve hot with chips, crackers, or toasted bread.
Let me know if you try it by commenting below and tagging us on Instagram! Be sure to check out Fiery Cajun Shrimp. It’s the newest Cajun Seafood recipe on Biscuits and Burlap and you’ll love it, too!
Planning a party around the Creole/Cajun theme? Include Muffaletta Shot Appetizers! They combine the flavors of that favorite New Orleans sandwich in fun little shot glass apps.
Amanda Wren-Grimwood says
This crab dip looks delicious slathered onto bread. I’m definitely making this soon!
Pam says
Thanks so much, Amanda!
ali randall says
You sold me at cast iron skillet. I love cooking in a cast iron dish and this sounds like the way to go for hot and cheesy crab dip. Perfect for any party.
Pam says
Yes, Ali! Among other great features – cast iron is perfect for keeping a hot dip hot.
Heidy L. McCallum says
Looks like an excellent crab dip. I will have to give this a try soon. Pinned for later!!
Pam says
Thanks, Heidy! Hope you enjoy.
Jillian says
Growing up back East I’ve always enjoyed crab dip but I’m excited to add a little heat this time! This recipe will have to make an appearance the next Game Day!
Pam says
You’ll love it, Jillian!
Jill says
Yum! Totally indulgent appetizer. I love crab dips and crab cakes!
Pam says
Thanks, Jill!
Darlene says
what is Tony Chacheres
Christine says
I looked it up, but there are a variety of products. Don’ Know which one or where to buy?
Pam says
Darlene, I’m so sorry that your comment fell through the cracks and we missed it! We did link to the Tony Cachere product that we used, but in case you didn’t see that, it’s Tony Cachere Original Creole Seasoning. We buy it in the spice and seasoning department, but you can also order on Amazon.
Vivian says
This looks great, but I don’t eat crab. I would substitute with cooked chicken.
Kathi says
Can’t wait to try out this recipe. Love crab dip especially the one served at Fisherman’s Grotto in San Francisco Fisherman’s Warf – where I’m from.
Pam says
Yay! Enjoy, Kathi.
Beth says
This was perfect for a gathering I had last weekend. Everyone loved it! Thanks
Pam says
Happy to hear it. thanks, Beth!
Angela says
My mouth was watering as I read through the recipe. I had to try it. You are right, there is nothing better then biting into a big lump of crab. I will definitely make this again!
Pam says
Thanks so much, Angela!
Emily says
Thi cajun crap dip was so flavorful and delicious, my husband loved it!
Pam says
We’re happy to hear it, Emily!
Emily says
I used sour cream instead of mayonnaise and it turned out perfect!!
Pam says
Thanks for letting us know.
Dannii says
I love cajun spices, but I have never had it in a crab dip. Great idea! It looks deliciously indulgent.
Pam says
Thanks, dannii! You’ll love it.
Duane says
I tried it with adding a little more heat. Turned out great.