Yield: 8 servings
Hot Crab Dip Recipe
Served hot with gooey cheese, this hot crab dip 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!
Ingredients
- 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
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Instructions
- Preheat your oven to 375°F. Grease a 8x8-inch casserole dish (or an 11x7 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.
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Notes
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. Make sure to check your crab meat and pick out any shell pieces before adding it to the dip.
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.
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.
Nutrition
Serving: 1 serving, Calories: 428kcal, Carbohydrates: 8g, Protein: 22g, Fat: 34g, Saturated Fat: 11g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 72mg, Sodium: 1118mg, Potassium: 287mg, Fiber: 1g, Sugar: 2g, Vitamin A: 552IU, Vitamin C: 8mg, Calcium: 326mg, Iron: 1mg