Mardi Gras Crab Dip

The first time I made this crab dip was for a last-minute Mardi Gras party. I had forgotten about bringing an appetizer until 30 minutes before I had to leave, throwing whatever I could find into a bowl. My friends kept asking me for the recipe all night, genuinely shocked that something so fancy could come together in a panic. Now it is my go-to party dish because it makes everyone feel special without making me stress.

Last year I brought this to a Super Bowl gathering and the bowl was scraped clean before halftime even started. My brother-in-law, who usually refuses to eat anything he cannot immediately identify, went back for fourths. There is something about the combination of creamy cheese and sweet crab that makes people stand around the bowl without even realizing it.

Ingredients

• 8 oz lump crab meat: This is worth spending a little extra on because the texture and flavor are noticeably better than imitation crab
• 8 oz cream cheese: Make sure it is fully softened so you do not end up with lumps in your dip
• 1/2 cup sour cream: This adds a tang that balances the richness of the cream cheese perfectly
• 2/3 cup shredded cheddar cheese: Sharp cheddar gives the best flavor contrast to the sweet crab
• 1/2 cup red bell pepper: The little bursts of sweetness and color make this look as good as it tastes
• 1/4 cup green onions: Use both the white and green parts for the most flavor
• 2 cloves garlic: Fresh garlic really makes a difference here
• 1 jalapeño: Even if you do not like heat, keep this for the flavor it adds
• 2 tsp Cajun seasoning: This is the key to making it taste like it came from a New Orleans kitchen
• 1/2 tsp smoked paprika: Adds a subtle smokiness that makes the dip feel deeper and more complex
• 1 tsp Worcestershire sauce: This secret ingredient adds umami that brings everything together
• 1 tsp fresh lemon juice: Brightens all the rich flavors
• 2 tbsp fresh parsley: Makes it look pretty and adds a fresh note at the end

Instructions

Preheat and prep:

Get your oven to 375°F so it is ready when you are

Mix the base:

Beat the cream cheese until smooth then stir in the sour cream, spices, Worcestershire, and lemon juice until completely combined

Fold in the good stuff:

Gently fold in the crab, cheddar, peppers, onions, garlic, and jalapeño being careful not to break up the crab too much

Get it ready for the oven:

Spread the mixture into an oven-safe dish and smooth the top so it heats evenly

Bake until bubbly:

Bake for 15 minutes until the edges are bubbly and everything is hot through

Add the finishing touches:

Let it cool for just a few minutes then sprinkle with fresh parsley and extra green onions before serving

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This dip has become such a staple at our house that my daughter asked for it at her birthday instead of cake. Something about standing around a warm dish with friends, dipping crackers and talking, feels more like celebrating than any dessert ever could.

Make-Ahead Magic

You can assemble everything up to a day ahead and keep it in the refrigerator. Just add a few extra minutes to the baking time since it will be cold going into the oven.

Serving Suggestions

Baguette slices toasted until crisp are my favorite vehicle for this dip. The slight crunch and neutral flavor let the crab really shine without competing with it.

Spice It Your Way

Some nights I want more heat so I add extra hot sauce or leave the jalapeño seeds in. Other times I keep it mild so the crab flavor stays front and center for everyone to enjoy.

• Let the dip rest for 5 minutes after baking so it sets up slightly and is easier to scoop
• Keep extra crackers nearby because this goes faster than you expect
• Reheat leftovers gently so the cheese does not separate

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Whether it is Mardi Gras, game day, or just a Tuesday that needs celebrating, this dip brings people together in the best way.