Cajun Crab Dip Crackers (Print Version)
Creamy, spicy crab blend with zesty Cajun flavors served warm alongside crisp crackers.
# What You'll Need:
→ Dairy Base
01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 1/2 cup mayonnaise
04 - 1 cup shredded cheddar cheese
→ Seafood
05 - 8 oz lump crab meat, drained and picked over for shells
→ Vegetables and Aromatics
06 - 1 small green bell pepper, finely diced
07 - 2 scallions, finely chopped
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh parsley, chopped
→ Seasonings
10 - 2 tsp Cajun seasoning
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp black pepper
13 - 1/4 tsp salt
14 - 1/4 tsp cayenne pepper
15 - Juice of 1/2 lemon
→ For Serving
16 - Crackers of your choice
# How to Cook:
01 - Preheat oven to 350°F.
02 - Combine cream cheese, sour cream, and mayonnaise in a large bowl. Beat until smooth and creamy.
03 - Stir in cheddar cheese, green bell pepper, scallions, garlic, parsley, Cajun seasoning, smoked paprika, black pepper, salt, cayenne, and lemon juice. Mix until evenly distributed.
04 - Gently fold in crab meat, taking care not to break up the lumps.
05 - Spread mixture evenly into an 8-inch round baking dish or similar size.
06 - Bake for 20 minutes until dip is bubbling and golden brown on top.
07 - Remove from oven and let cool slightly. Garnish with additional fresh parsley. Serve warm with crackers.
# Expert Advice:
01 -
- The lump crab meat stays perfectly tender while the edges get beautifully golden and bubbly
- This dip strikes that ideal balance between creamy comfort food and genuine seafood flavor
02 -
- Picking through the crab meat for shell fragments is tedious but absolutely necessary for good texture
- The dip continues to thicken slightly as it cools, so serve it while still warm and bubbling
03 -
- A dash of hot sauce in the mixture adds depth without overwhelming heat
- The dip tastes even better if you let the flavors meld in the fridge for an hour before baking