louisiana hot crab dip

Name: Louisiana Hot Crab Dip
Prep time: 15 min
Cook time: 35 min
Ingredients: 1/2 pound(s) jumbo lump crabmeat; 1 8oz package(s) cream cheese; 1/2 cup(s) mayonnaise; 1/4 cup(s) grated parmesan cheese; 3 tablespoon(s) minced green onion (scallion) white and green parts; 2 large galic cloves minced; 2 teaspoon(s) worcestershire sauce; 2 tablespoon(s) fresh lemon juice; 1 teaspoon(s) hot sauce; 1/2 teaspoon(s) old bay seasoning (i use cajun seasoning instead - like slap yo mama or frank davis or emerils or paul prudhomme)

(1 RATING)

186 Pinches 1 Photo

Ruby Henderson

Kenner, LA

Updated on Aug 4, 2013

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.

Rate

prep time 15 Min

cook time 35 Min

method ---

yield Makes about 1 1/2 cups

Ingredients

1/2 pound jumbo lump crabmeat
1 8oz packages cream cheese
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
3 tablespoons minced green onion (scallion) white and green parts
2 large galic cloves minced
2 teaspoons worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon 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

Step 1

Preheat oven to 325 degrees F.

Step 2

Combine 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.
Step 3

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