This easy Cajun crab dip recipe is loaded with real crab, Cajun seasoning, and just enough heat to wake up your taste buds.
Best of all, this delicious appetizer can be made in advance because the flavor continues to improve overnight!
What is it?
Cajun crab dip is a creamy party dip made with a cream cheese, mayo, and sour cream base. This easy appetizer is aggressively flavored with Cajun seasoning, horseradish, Lousiana hot sauce, Cheddar cheese, and lots of delicious crab meat.
You can simply enjoy it as a cold dip with your favorite crackers. However, if you are craving a hot crab dip, it can be warmed up in the microwave or oven.
Ingredients and Substitutions
- Cream cheese - This is the base of the dip and should not be substituted.
- Sour cream - You can substitute additional mayo.
- Mayonnaise - You can substitute additional sour cream.
- Crab meat - Canned crab meat works very well for this recipe, but you can use fresh crab or even imitation crab.
- Shredded mild cheddar cheese - Substitute sharp cheddar for a more pronounced flavor.
- Cajun seasoning - You can use your favorite Cajun seasoning blend from the grocery store, but salt-free blends are best to give you more control over the saltiness of the dip.
- Louisiana-style hot sauce - Any vinegar-based cayenne pepper hot sauce is great to use, such as Tabasco or Crystal hot sauce.
- Prepared horseradish
- Garlic cloves - You can substitute ½ teaspoon of garlic powder.
- Crackers - I recommend Ritz crackers, Triscuits, or even crusty bread for dipping. Tortilla chips work well too.
Optional - You can further dress up the flavor of this cheesy crab dip by adding Worcestershire sauce, Old Bay seasoning, or lemon juice.
How to make it
To make this easy Cajun crab dip recipe, first mix the cream cheese, mayo, and sour cream together in a large mixing bowl. It is important that the cream cheese is warmed so it combines smoothly.
Next, add the crab meat, Cajun seasoning, hot sauce, horseradish, shredded Cheddar, and minced garlic. Mix everything well to combine.
The dip can be served immediately with crackers, but the flavor is best if allowed to meld for a couple of hours.
Storing and Reheating Leftovers
Leftover crab dip should be stored in an airtight container in your refrigerator for up to one week. The flavor will continue to improve as it rests, so it is actually a perfect appetizer to make in advance.
Since this is a dairy-based dip, it should not be left out at room temperature for longer than two hours.
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Cajun Crab Dip
- 8 ounces cream cheese (softened)
- ¼ cup sour cream
- ¼ cup mayonnaise
- 12 ounces crab meat
- 1 cup shredded mild cheddar cheese
- 4 teaspoons Cajun seasoning
- 1 tablespoon Louisiana-style hot sauce
- 1 tablespoon prepared horseradish
- 3 cloves garlic minced
- Crackers for serving
- In a large bowl combine the softened cream cheese, mayo, and sour cream.
- Once the cream cheese mixture is well combined mix in the crab meat, shredded cheese, Cajun seasoning, hot sauce, horseradish, and garlic.
- Taste for salt and adjust as needed.