Louisiana Hot Crab Dip is a luscious and savory example of Southern coastal cuisine, born from the fusion of local seafood bounty and the rich tapestry of cultures that make Louisiana a culinary hotspot. The heartiness of crabmeat is given a spicy kick, combining the oceanic taste with a comforting warmth that Southern dishes are known for. The dish is perfect for entertainment, appealing to those who enjoy a bit of piquance with their seafood. The joy of making Louisiana Hot Crab Dip lies not just in its creamy, indulgent texture, but also in the opportunity it affords to share a piece of Louisiana's vibrant culinary tradition with friends and family.
Louisiana Hot Crab Dip is typically the star of the appetizer table, and it pairs beautifully with a variety of dippers. For a traditional experience, serve it with crispy baguette slices or an assortment of crackers. If you’re looking to keep things on the lighter side, an array of fresh vegetables like cucumbers, bell peppers, and endive leaves make excellent dipping companions. And to truly embrace the spirit of Southern eating, don't forget to accompany this dish with sweet iced tea or a cold beer.
Advertisement
Louisiana Hot Crab Dip
Servings: 8
Servings: 8
Ingredients
- 1 lb fresh lump crabmeat, checked for shells
- 1 cup cream cheese, softened
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Creole seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (adjust depending on heat preference)
- ½ cup green onions, chopped, plus extra for garnish
- 1 cup cheddar cheese, shredded
- Salt to taste
- 1 cup cream cheese, softened
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Creole seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (adjust depending on heat preference)
- ½ cup green onions, chopped, plus extra for garnish
- 1 cup cheddar cheese, shredded
- Salt to taste
Directions
1. Preheat your oven to 350°F (175°C) and prepare a baking dish with non-stick spray.
2. In a large mixing bowl, combine the cream cheese, mayonnaise, and sour cream until smooth and well-blended.
3. Stir in the lemon juice, Worcestershire sauce, Creole seasoning, garlic powder, and cayenne pepper.
4. Gently fold in the crabmeat and green onions, being careful not to break up the delicate crab lumps more than necessary.
5. Transfer half of the mixture to the prepared baking dish. Sprinkle with half of the cheddar cheese.
6. Layer the remaining dip mixture on top and finish with the remaining cheddar cheese, ensuring an even cover.
7. Bake for 20-25 minutes or until the dip is bubbly and the cheese is melted and beginning to brown.
8. Garnish with additional green onions. Serve the dip hot, with your choice of accompaniments.
Variations & Tips
Advertisement
- For added depth, incorporate a ¼ cup of grated Parmesan cheese into the mix.
- To highlight the region’s famous peppers, consider adding finely diced jalapeños or a spoonful of pepper jelly to the dip before baking.
- If fresh crab is not readily available, canned crabmeat can be an acceptable substitute, as long as it is well-drained and carefully picked through for shells.
- For an even heartier dish, add a half cup of chopped artichoke hearts or spinach to the dip mixture.
- This dip is best served freshly made, but you can prepare it a day ahead, refrigerate, and pop it in the oven before your guests arrive; just remember to let it come to room temperature before baking.
- To highlight the region’s famous peppers, consider adding finely diced jalapeños or a spoonful of pepper jelly to the dip before baking.
- If fresh crab is not readily available, canned crabmeat can be an acceptable substitute, as long as it is well-drained and carefully picked through for shells.
- For an even heartier dish, add a half cup of chopped artichoke hearts or spinach to the dip mixture.
- This dip is best served freshly made, but you can prepare it a day ahead, refrigerate, and pop it in the oven before your guests arrive; just remember to let it come to room temperature before baking.