Mardi Gras Crab Dip (Printable Version)
Creamy crab dip bursting with zesty Cajun spices and fresh peppers for a festive appetizer.
# What You Need:
→ Seafood
01 - 8 oz lump crab meat, drained and picked over for shells
→ Dairy
02 - 8 oz cream cheese, softened
03 - 1/2 cup sour cream
04 - 2/3 cup shredded cheddar cheese
→ Vegetables & Aromatics
05 - 1/2 cup red bell pepper, finely diced
06 - 1/4 cup green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and finely diced
→ Spices & Condiments
09 - 2 tsp Cajun seasoning
10 - 1/2 tsp smoked paprika
11 - 1/4 tsp salt
12 - 1/4 tsp black pepper
13 - 1 tsp Worcestershire sauce
14 - 1 tsp fresh lemon juice
15 - Hot sauce, to taste
→ Garnish
16 - 2 tbsp fresh parsley, chopped
17 - Additional green onions, sliced
# How to Make It:
01 - Preheat oven to 375°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, Cajun seasoning, smoked paprika, salt, black pepper, Worcestershire sauce, and lemon juice. Mix until smooth and creamy.
03 - Fold in the crab meat, cheddar cheese, red bell pepper, green onions, garlic, and jalapeño if using.
04 - Transfer the mixture to a small oven-safe baking dish and smooth the top.
05 - Bake for 15 minutes, or until the dip is heated through and bubbly.
06 - Remove from the oven and let cool slightly. Garnish with fresh parsley and additional green onions. Serve warm with crackers, toasted baguette slices, or fresh vegetables.
# Expert Tips:
01 -
- This dip manages to taste like a restaurant appetizer while using simple ingredients you probably already have
- The texture is incredibly creamy and the crab flavor really shines through the spices
02 -
- Pick through your crab meat carefully because finding shell pieces in the dip is the worst way to end a party
- Do not overmix after adding the crab or you will lose those nice chunks everyone wants to bite into
03 -
- Room temperature ingredients blend together so much better than cold ones straight from the fridge
- Use freshly squeezed lemon juice instead of bottled for a brighter, cleaner taste