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.
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.