Louisiana Hot Crab Dip Recipe

Louisiana Hot Crab Dip Recipe

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This creamy and flavorful hot crab dip is a crowd-pleaser, perfect for parties or gatherings. It’s a blend of lump crab meat, cheeses, mayonnaise, and spices, baked until bubbly and golden. Serve it warm with crackers, toasted baguette slices, or vegetables for dipping.

Ingredients:

  • Crab:
    • 1 pound lump crab meat, picked over for shells and cartilage
  • Cheeses:
    • 8 oz cream cheese, softened  
    • 1 cup shredded Monterey Jack cheese
    • 1/2 cup grated Parmesan cheese
  • Mayonnaise & Sour Cream:
    • 1/2 cup mayonnaise  
    • 1/4 cup sour cream
  • Vegetables & Aromatics:
    • 1/4 cup chopped green onions (scallions)
    • 2 cloves garlic, minced  
  • Seasonings:
    • 1 tablespoon lemon juice
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon Old Bay seasoning
    • 1/4 teaspoon cayenne pepper (optional, for a little heat)
    • Salt and black pepper to taste
  • Garnish:
    • Chopped fresh parsley or chives (optional)

Instructions:

  1. Preheat Oven:
    • Preheat oven to 350°F (175°C).  
  2. Combine Ingredients:
    • In a large bowl, combine the softened cream cheese, Monterey Jack cheese, and Parmesan cheese. Mix until smooth and well combined.
    • Add the mayonnaise, sour cream, green onions, minced garlic, lemon juice, Worcestershire sauce, Old Bay seasoning, cayenne pepper (if using), salt, and pepper. Mix well.
    • Gently fold in the lump crab meat, being careful not to break up the lumps too much.
  3. Bake the Dip:
    • Transfer the crab mixture to a baking dish or oven-safe serving dish.
    • Bake for 20-25 minutes, or until the dip is hot, bubbly, and golden brown on top.
  4. Garnish and Serve:
    • Remove the dip from the oven and let it cool slightly.
    • Garnish with chopped parsley or chives, if desired.
    • Serve hot with crackers, toasted baguette slices, tortilla chips, or vegetables for dipping.

Tips and Notes:

  • Crab Meat: Use high-quality lump crab meat for the best flavor and texture. You can also use claw meat if you prefer, but it will have a different texture.
  • Cheese Variations: You can substitute other cheeses, such as Swiss or Gruyere, for the Monterey Jack.
  • Spice Level: Adjust the amount of cayenne pepper to your preference.
  • Make-Ahead: You can prepare the dip ahead of time and refrigerate it. Bake it just before serving.
  • Serving Suggestions: Serve with a side of lemon wedges for squeezing over the dip.

Enjoy your delicious Louisiana Hot Crab Dip!

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