Mardi Gras Crab Dip (Print Version)
Creamy dip blending lump crab with Cajun spices, warm and perfect for parties with crisp crackers.
# What You Need:
→ Seafood
01 - 1 pound lump crab meat, picked over for shells
→ Dairy
02 - 8 oz cream cheese, softened
03 - 1/2 cup sour cream
04 - 1/2 cup mayonnaise
05 - 1 cup shredded sharp cheddar cheese
→ Vegetables & Aromatics
06 - 1/2 cup finely chopped red bell pepper
07 - 1/4 cup finely chopped green onions
08 - 2 cloves garlic, minced
→ Spices & Seasonings
09 - 1 tablespoon Cajun seasoning
10 - 1 teaspoon Worcestershire sauce
11 - 1/4 teaspoon hot sauce, or to taste
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper, to taste
→ For Serving
14 - 2 cups assorted crackers
# Directions:
01 - Preheat the oven to 350°F.
02 - In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Beat until smooth.
03 - Stir in cheddar cheese, red bell pepper, green onions, garlic, Cajun seasoning, Worcestershire sauce, hot sauce, smoked paprika, salt, and black pepper.
04 - Gently fold in the crab meat, being careful not to break up the lumps too much.
05 - Transfer the mixture to a greased 1-quart baking dish and spread evenly.
06 - Bake for 25 to 30 minutes, or until hot and bubbly with a golden top.
07 - Remove from the oven and let cool slightly. Serve warm with assorted crackers.
# Expert Tips:
01 -
- The way the hot bubbling dip creates that irresistible golden crust you have to dig through
- How one bite transports you straight to Bourbon Street even if you are celebrating in your living room
02 -
- Do not even think about using imitation crab if you want the real experience
- Let the dip rest for about 5 minutes after baking or you will burn your tongue on that first eager bite
03 -
- Spring for the good crab meat since it is the absolute star of the show
- A quick run under the broiler at the end creates that restaurant style golden crust