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.
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This Cajun crab dip is a Cajun 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.
The Cajun version has a few more ingredients but I promise it's a really easy recipe and takes no time at all to throw together.
This cheesy crab dip is a perfect easy appetizer for game day and will steal the show at a Mardi Gras party!
Why you'll love this hot Cajun Crab Dip
- This recipe is delicious! With smooth, rich cream cheese, fiery Cajun spice, and lump crab meat, it is a serious crowd-pleaser. This is the perfect appetizer for any party!
- It is easy! Wait until you see the instructions- It's literally just mix and bake, which makes it a great option for party food when you don't want to spend much time in the kitchen.
- This Cajun crab dip recipe is quick- In just 30 minutes that hot bubbling goodness is ready for guests.
If you love Cajun food as much as we do, you'll want to check out our whole collection of Cajun and Creole recipes. It has classic favorite like Gumbo with Chicken, Sausage, Crab, and Shrimp, the best Jambalaya, Easy Shrimp Etouffee, and Easy Dirty Rice.
Ingredients for Cajun Crab Dip
- Cream cheese- softened cream cheese is the main ingredient for this dish. Leave it out at room temperature for a while before beginning the seafood dip.
- Mayonnaise- to add even more creaminess to the dip.
- Worcestershire sauce- to add extra flavor to your Cajun crab dip.
- Hot sauce- This is optional, but we love a good kick!
- Tony Chachere's- or your favorite Cajun or Creole seasoning
- Cheddar cheese- shredded cheddar will add extra cheesiness to this dish
- Cajun holy trinity- If you're not familiar, I'm talking about celery, green bell pepper, and onions (which in this case will be green onions)
- Crab meat- Jumbo lump crab meat takes this dish over the top! No imitation crab meat here - only real crab meat will do in this hot crab dip.
For a full list of ingredients and instructions, check the recipe card below.
Substitutions and Variations
- You can leave out the hot sauce for a more mild dip.
- If you want a spicy Cajun crab dip, trade out the cheddar cheese for pepper jack or add a dash of cayenne pepper for even more of a kick!
- Sub the Cajun seasoning for Old Bay seasoning for a more low country flavor.
How to Make Cajun Crab Dip
- 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. Spread the cajun crab dip into a small cast iron skillet and into the oven it goes.
- Bake just 30 minutes or so and the dip will start to bubble and brown around the edges.
- Serve it with Ritz crackers, tortilla chips, crusty bread... let's be honest, you can put it on just about anything and it's delicious.
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Expert Tips
- Give your cream cheese time to soften before using it. This will make mixing up the ingredients a breeze!
- Be sure to fold the lump crab meat into the cream cheese mixture as gentle as you can. Otherwise you risk breaking up this big glorious lumps of succulent crab meat!
- Serve your creamy crab dip with crackers, tortilla chips, crusty French bread- Even celery and carrots if you're trying to make your cocktail hour not too indulgent.
Storage Tips
Make Ahead: You can make this hot Cajun Crab Dip up to 1 day in advance and store it in the refrigerator until you're ready to serve.
Leftovers: Leftover dip will keep stored in an airtight container in the refrigerator for up to 5 days. Reheat the leftover crab dip gently in the microwave.
What to serve with Cajun Crab Dip
If you're looking for a creamy appetizer for a Mardi Gras party, this would be perfect!
Serve it alongside Hurricane cocktails to make it super festive. For your entree, you could pick any of our classic Cajun and Creole recipes. I'm particularly partial to the Jambalaya and the Red Beans and Rice with Andouille Sausage!
Need another appetizer for the party? Our Muffaletta Shot Appetizers are perfect! They combine the flavors of that favorite New Orleans sandwich in fun little shot glass apps.
Looking for more recipes with crab?
We love crab, too! Be sure to check out our Crab Au Gratin and She Crab Soup, which are two of our readers' favorite dishes! For more crab recipe ideas, check out our list of 17 great crab dishes.
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 small cast iron skillet by ordering here.
For a quick and fun look at this recipe check out the Google Web Story.
Recipe FAQs
The addition of hot sauce makes this recipe a little spicy, but you're welcome to leave it out. We used Tony Chachere's for our Creole seasoning which has very little spice, but check the spice level of the seasoning you use to make sure it isn't too spicy for you!
We love our cast iron skillets around here, but no. Any oven-safe dish will do!
Yes! Make this up to one day in advance and bake it when you're ready to serve.
📖 Recipe
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.
Notes
-
- Give your cream cheese time to soften before using it. This will make mixing up the ingredients a breeze!
-
- Be sure to fold the lump crab meat into the cream cheese mixture as gentle as you can. Otherwise you risk breaking up this big glorious lumps of juicy crab meat!
- Leftover crab dip will keep stored in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave.
Nutrition
Let me know if you try it by commenting below and tagging us on Instagram!
Dips & Spreads
- Old Fashioned Pimento Cheese Recipe
- Pepper Jack Pimento Cheese with Jalapenos
- Smoked Queso Dip without Velveeta
- Hot Corn Dip with Cream Cheese
- Baked Camembert with Honey, Pears & Pecans
- What is the difference between Brie and Camembert?
- Crab Au Gratin Recipe
- Goat Cheese with Honey & Black Pepper
Amanda Wren-Grimwood says
This crab dip looks delicious slathered onto bread. I'm definitely making this soon!
Pam says
Thanks so much, Amanda!
Tina says
Hey I made this with imitation crab and it turned out amazing! I’m on a budget lol but it’s so good!
Pam says
That's great to hear Tina, and crab is expensive right now. We'd appreciate it so much if you'd give the recipe a star rating!
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.