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.

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


Add to Grocery List

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)

How to Make Louisiana Hot Crab Dip


  • 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.

Printable Recipe Card

About Louisiana Hot Crab Dip

Course/Dish: Seafood Appetizers

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