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louisiana hot crab dip

(1 rating)
Recipe by
Ruby Henderson
Kenner, LA

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 rating)
yield serving(s)
prep time 15 Min
cook time 35 Min

Ingredients For louisiana hot crab dip

  • 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 lg
    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

  • 1
    Preheat oven to 325 degrees F.
  • 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.
  • 3
    Serve hot with hot sauce on the side for those who like it spicy hot. Enjoy!

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