Hot Cajun Crab Dip with Cream Cheese (Oven Baked or Crockpot)

Creamy, cheesy, and slightly spicy – this Cajun Crab Dip can be served hot or cold. An easy yet indulgent appetizer that is sure to impress whether it’s served for a party, game-day, or any holiday gathering. Jump to Recipe

The traditional old fashioned Maryland Crab Dip is made with cream cheese, crab, and Old Bay Seasoning (among other ingredients). This version is very similar but with a Cajun twist. While Maryland has no shortage of crab, it is also very common on the gulf down in places like New Orleans. This hot crab dip spin uses Cajun seasoning instead of Old Bay (think: a little more spice but not overly salty). I love that it’s fancy enough to serve at a New Year’s party or Easter brunch while also not being too pretentious to serve for March Madness or Super Bowl Sunday. You’ll be sure to scoop up every last drop with some crusty bread or crackers.

Ingredients

Cream Cheese:

The base of this Cajun Crab Dip recipe. You’ll want the cream cheese to be at room temperature to easily mix with the other ingredients. Forgot to take it out of the fridge and now you’re pinched for time? Toss it in the microwave for about 10-15 seconds to soften.

Tip: if you’re trying to lighten this recipe up a little, you can use ⅓ fat cream cheese. I swear it tastes just as good.

Cheddar Cheese:

finely shredded, adds a lot of additional flavor and melty, cheesy, goodness to this Cajun Crab Dip.

Tip: shred your own cheese as opposed to buying already shredded. It tastes way better, and it melts a lot easier.

Mayonnaise:

adds additional creaminess. Would rather make this crab dip without mayo? You can substitute Greek yogurt in its place.

Sour Cream:

adds even more creaminess and also additional tangy flavor to the Cajun Crab Dip.

Worcestershire sauce:

adds a little smoky flavor complexity.

Fresh Lemon Juice:

cuts through all the creamy, cheesiness for some fresh zest.

Cajun Seasoning:

use your favorite store-bought Cajun seasoning (i.e. McCormick) or make your own with spices you probably already have. I typically whip together my own full of spicy, savory flavors. Simply mix together smoked paprika (regular is fine too), garlic powder, onion powder, oregano, cayenne, thyme, salt, and fresh ground pepper. Easy!

Lump Crab Meat:

the star of the show for this Cajun Crab Dip. I buy my crab meat fresh or canned in the refrigerated seafood section of my local grocery store. At some stores (i.e. Kroger) you can find claw meat which is generally less expensive and works just as well.

Tip: drain the crab so it doesn’t add additional water to your dip mixture. Also check for any shells.

Fresh Parmesan Cheese:

because two types of cheese just aren’t enough. Fresh Parmesan is optional, but I like to sprinkle it over the top at the end and then broil.  

Green Onion:

to sprinkle on top after cooking. This is another optional ingredient; however, I find it gives the Cajun Crab Dip a nice fresh flavorful bite.

Crab Dip Instructions

This Cajun Crab Dip is incredibly easy to make and won’t leave you with a stack of dishes to clean. Start by mixing together cream cheese, cheddar cheese, mayo, sour cream, Worcestershire sauce, lemon juice, and Cajun seasoning in a large bowl. It should combine fairly easily as long as the cream cheese is room temperature. You can also use a mixer, but I’ve never found it necessary.

Next, carefully fold in the crab. You want the crab dip mixture to be well combined while avoiding breaking up all the glorious pieces of crab too much.

Oven Baked Method:

My preferred method for making this Hot Cajun Crab Dip is in the oven. It takes less time and yields a nice broiled layer on top that is so satisfying to dip your crostini or cracker into. For this method all you need to do is transfer the crab dip mixture to a cast-iron skillet (or any oven safe baking dish) and bake for 25 minutes at 350 degrees. After the crab dip is baked, I like to remove it from the oven, sprinkle with Parmesan cheese, and broil for about 1-2 more minutes or until the top is golden brown. Careful not to let it burn though! Once finished, allow to cool slightly before serving. Top with fresh sliced green onion. Insanely delicious.

While you don’t have to use a cast-iron to bake the Cajun Crab Dip, I love how they distribute the heat to cook evenly. And they’re super cute for serving!

Here's the one I have

Crockpot Method:

I’ve also cooked this Hot Cajun Crab Dip in the crockpot or slow-cooker. This method is preferable when you need to keep the dip hot throughout the evening or if you’re taking it to a party and want to heat it up easily without asking the host for oven space. It also comes in handy if you’re hosting and have minimal oven space yourself (especially for holidays like Thanksgiving). It takes a little bit longer, but only about an hour total (or until warm throughout). You also won’t get that broiled top like you will with the oven method, but otherwise the crab dip is just as good!

Here's the mini crockpot I have for dips

What to Dip into Hot Cajun Crab Dip:

My favorite thing to dip into this crab dip are crostini. Crostini means “little crusts” in Italian, and that’s exactly what they are. I buy a fresh French baguette from the bakery section of my grocery store, slice, drizzle with olive oil, and bake for about 10 minutes at 400 degrees. You’ll have yourself some tiny toasts perfect for transporting cheesy crab dip to your mouth.

Crackers are also commonly served with crab dip. Ritz crackers are sturdy enough to dip in without breaking. You can also spread the Cajun Crab Dip over them. Chips and pretzels work great too. You can even bake this seafood dip in a bread bowl. Yum. If you’re on a low carb or keto diet or just need some more vegetables in your life, then celery and carrots also make excellent dippers.

FAQs

Can I use imitation crab?

Imitation crab is exactly what it sounds like. Fake crab. It’s made from white fish and other ingredients to resemble the taste and texture of crab. I personally am not a fan of imitation crab for this Cajun Crab Dip recipe. Since crab is the main ingredient, I find fresh or canned to be much tastier. Lump crab meat (which comes from the body of the crab) is what I typically use. Claw meat helps save on the cost and works just as well though.

Can I use Old Bay instead of Cajun seasoning?

Of course! Old Bay is used in the more traditional crab dip recipe, which is just as delicious. To make it Cajun, though, I recommend using a Cajun seasoning. Don’t have one on hand? Follow my homemade version! You probably already have all the spices.

Can I prepare this ahead of time?

Absolutely! You can prepare the Cajun Crab Dip mixture one day ahead of time. Keep covered in the fridge. Then cook before serving.

Can I make this crab dip without mayo?

You can swap the mayo in this recipe for Greek yogurt. While not quite as creamy, you won’t notice much of a difference.

What to Serve with this Dip

This Cajun Crab Dip is the perfect appetizer to serve before a holiday dinner like Thanksgiving, Christmas, or Easter. Or really any dinner. Here are some delicious fancy dinner ideas that this seafood dip would be a great precursor for:

Spicy Arrabbiata Squid Ink Pasta with Shrimp

Goat Cheese Gnocchi in Herb Butter Sauce

Red Wine Braised Short Ribs

I also love to serve this Cajun Crab Dip as a party food when I’m serving all appetizers! Whether it’s for a fancy New Year’s Eve party or a game day here are some other apps to serve alongside:

Mussels and Chorizo

Easy Reuben Egg Rolls

Homemade Meatballs

Ahi Tuna Poke Nachos

Storage and Reheating Instructions

Allow to cool and then store any leftover Cajun Crab Dip in an airtight container in the refrigerator. It will be good for up to three days. Reheat in the oven, microwave, or snack on it cold. You can also reheat in the crockpot, but it’ll take longer. I don’t recommend freezing any leftovers.

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