Louisiana Hot Crab Dip

Ruby Henderson


If you like hot crab dip then you'll love this version. It is definitely kicked up a knotch from the older recipes that have been around for a while. Great with your favorite cracker or chips. Thanks to Back Porch Swing on Facebook for this great appetizer / party food.

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★★★★★ 1 vote
Makes about 1 1/2 cups
15 Min
35 Min


1/2 lb
jumbo lump crabmeat
1 8oz pkg
cream cheese
1/2 c
1/4 c
grated parmesan cheese
3 Tbsp
minced green onion (scallion) white and green parts
2 large
galic cloves minced
2 tsp
worcestershire sauce
2 Tbsp
fresh lemon juice
1 tsp
hot sauce
1/2 tsp
old bay seasoning (i use cajun seasoning instead - like slap yo mama or frank davis or emerils or paul prudhomme)


1Preheat oven to 325 degrees F.

2Combine all ingredients in a caserole dish and stir gently until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top.

3Serve hot with hot sauce on the side for those who like it spicy hot.

About this Recipe

Course/Dish: Seafood Appetizers