Served hot with gooey cheese, this hot crab dip recipe is packed with juicy crab, smoky bacon and sweet corn with the perfect kick of spice. This Cajun crab dip is an easy party appetizer that your guests won’t be able to stop eating!
Why This Is The Best Hot Crab Dip Recipe
This steaming hot crab dip will quickly become one of your new favorites. Here’s why we know you’re going to love it:
- Super Creamy: This quick recipe for crab dip starts with a creamy base with lots of melty cheese. Then we load it up with sweet corn, spicy jalapeños, garlic, shallots, hot sauce and loads of juicy and tender crab meat.
- Easy: You only need 30 minutes to make this crab dip recipe, and the instructions couldn’t be more simple. We sauté a few veggies, mix everything together in a large bowl, and then into the oven it goes!
- Prep Ahead: You can easily prep this creamy dip ahead of time and pop it into the oven right before you are ready to serve.
- Party Ready: Dips are the perfect party food, and this hot crab dip is no exception. It’s always the first to go, no one can resist going back for seconds! If you are making it for a party or event, you can easily double or triple the recipe. It doesn’t take any extra work!
If you love crab and impressive party appetizers, make sure to check out our easy crab stuffed shrimp!
What You’ll Need
Filled with ingredients that are fresh, rich, spicy, and salty, you won’t be able to stop eating this crab dip! Check the recipe card at the bottom of the post for exact amounts.
- Olive Oil: You can use any type of cooking oil.
- Jalapeño: Make sure to deseed the jalapeño unless you want the dip to be very spicy. To increase the heat, keep the seeds or use more serrano peppers instead.
- Garlic: Freshly minced garlic, not the jarred stuff.
- Shallots: Shallots are light and mild in flavor, perfect for not overpowering the crab meat. If you don’t have shallots, use a sweet yellow onion instead.
- Mayonnaise: Use full-fat mayo for the richest and creamiest dip.
- Sour Cream: Again, full fat is best.
- Worcestershire Sauce: Measure this carefully as it can be overpowering if you add too much.
- Hot Sauce: You can use any type of hot sauce, we used Louisiana hot sauce.
- Corn: Fresh, frozen, or canned corn will all work.
- Bacon: You’ll need already cooked and crumbled bacon.
- Parmesan Cheese: For best results, grate your own cheese instead of using pre-shredded parmesan.
- Pepper Jack Cheese: Plain jack cheese also works if you don’t want the recipe to be as spicy.
- Cajun Seasoning: We like this homemade Cajun seasoning, but you can use store bought – Slap Ya Mama is our favorite! You can also use old bay seasoning.
- Jumbo Lump Crab Meat: Lump crab meat has an amazing flavor and is easy to find. You can use fresh lump crab meat or canned.
- Crackers or Crostini: These are great for dipping, but you can also use tortilla chips or pita chips!
How to Make Crab Dip
It barely takes any effort to make this smoky, creamy, cheesy dip loaded with sweet lump crab meat. See the recipe card at the bottom of the page for full detailed instructions.
- Prep: Preheat an oven to 375°F and grease a casserole dish.
- Sauté: Lightly sauté the garlic, shallots, and jalapeño with olive oil.
- Combine: Add the mayo, sour cream, Worcestershire sauce, hot sauce, corn, bacon, cajun seasoning and some of the parmesan and pepper jack cheese to a mixing bowl. Mix to combine, then stir in the sautéed vegetable mixture. Carefully fold in the crab meat.
- Cheese: Transfer the dip to the baking dish, and top with the remaining cheese.
- Bake: Bake until it’s bubbling, then serve hot!
Variations and Tips for Hot Crab Dip
This steamy and savory crab dip with sweet corn and smoky bacon is as easy as recipes get, but here are a few tricks for you to try.
- Cream Cheese: If you prefer a crab dip with cream cheese, you can swap the sour cream 4 ounces of softened cream cheese.
- Check For Shells: Sometimes small pieces of crab shell can make their way into lump crab meat. Make sure to check your crab meat and pick out any shell pieces before adding it to the dip.
- Prepare In Advance: You can fully assemble this Cajun crab dip in advance. Follow all directions, but don’t bake the crab dip. Instead, tightly cover the casserole dish, and place it in the fridge until you’re ready to bake it. Allow dip to warm up on the counter for 30 minutes before you bake it.
- Crispy Topping: If you want, you can give this easy crab dip recipe a crunchy topping, sprinkle crushed-up Ritz crackers over the shredded cheese before baking. You can also mix seasoned bread crumbs with melted butter for a crispy topping.
How to Store & Reheat Leftover Cajun Crab Dip
Another great thing about this recipe is that it’s just as good the next day! Here’s what to know about storing leftover crab dip.
- Fridge: Store leftover dip in an airtight container for up to 5 days.
- Reheat: The best way to reheat the hot crab dip is to place it in a 350°F oven for 15 minutes, or until heated throughout. You can also reheat in the microwave on 80% power in 30-second increments until warmed through. If your crab dip separates once re-heated, just stir it to combine again. You can also eat the dip cold!
More Easy Party Appetizers
- Caprese Garlic Bread
- Crockpot Sweet and Sour Meatballs
- Chili Con Queso
- Pulled Pork Nachos
- Easy Guacamole
- Pepperoni Pizza Bombs
Hot Crab Dip Recipe
- 1 tablespoon olive oil
- 1 large jalapeño, seeded and minced
- 4 large garlic cloves, minced
- 2 large shallots, diced
- ¾ cup mayonnaise
- ½ cup sour cream, or softened cream cheese
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Louisiana hot sauce
- 1 cup corn, fresh, frozen, or canned
- 5 strips bacon, cooked and crumbled
- 4 oz shredded parmesan cheese, divided
- 4 oz shredded pepper jack cheese, divided
- 1 teaspoon cajun seasoning, or old bay seasoning
- 1 lb jumbo lump crab meat
- Crackers or crostini, for serving
- Preheat your oven to 375°F. Grease a 8×8-inch casserole dish (or an 11×7 casserole dish) with non-stick spray, then set aside.
- Add olive oil to a small sauté pan, and heat over medium-high heat. Add the garlic, shallots, and jalapeño, and cook until the aromatics are tender, about 3 minutes. Remove from the heat, and set aside.
- In a large bowl, add the mayo, sour cream, Worcestershire sauce, hot sauce, corn, bacon, salt, pepper, 3 oz of parmesan cheese, and 3 oz of pepper jack cheese. Stir to combine.
- Add the jalapeño, garlic, and shallot mixture, and stir until well combined. Add the lump crab meat and slowly fold it in.
- Transfer the crab dip to the prepared casserole dish, then evenly spread the remaining cheese over the top.
- Bake until bubbling at the edges, about 20 to 25 minutes. Let dip rest for 5 minutes, then serve hot with crackers, crostini, pita bread, or even fresh veggies.