Hot Louisiana crab dip appetizer made with cream cheese, mayonnaise, Parmesan cheese, lump crab meat, garlic, lemon juice, Old Bay seasoning, and hot sauce.

This Hot Louisiana Crab Dip Appetizer reminds me of those gatherings where nobody really planned the night, but somehow it turned into a thing. The kind where chairs are pulled from other rooms, someone’s phone is connected to a speaker, and there’s always one dish people keep circling back to. That dish is usually hot crab dip.

The first time I made a version of this, I was honestly a little nervous. Crab feels fancy, and fancy food always comes with pressure, right? Like… what if I mess it up? What if it’s bland? Or worse — too spicy and people pretend to like it while reaching for water? But I also remembered a trip years ago down South, sitting in a noisy little bar where the food came out hot, messy, and unapologetic. That’s the feeling I wanted. Cozy, bold, a little indulgent, and not trying to be polite.

This Hot Louisiana Crab Dip Appetizer ended up being exactly that. Creamy, warm, a little spicy, and somehow comforting at the same time. And every time I make it now, it feels like starting the party before anyone even arrives.

Why you’ll Love this Hot Louisiana Crab Dip Appetizer?

There are a lot of crab dips out there. Some are too heavy. Some are basically cheese with a suggestion of crab. This Hot Louisiana Crab Dip Appetizer lives in that sweet middle space where everything actually gets to shine.

The crab stays chunky. The seasoning brings warmth, not chaos. The lemon keeps it from feeling flat. And the heat? It’s adjustable, which I appreciate more the older I get. Some nights I want bold. Some nights I want gentle. This dip lets you decide.

Is it fancy? Sort of. Is it casual? Definitely. It’s the kind of appetizer that works whether you’re hosting a holiday crowd or throwing something together last minute because people are “just stopping by.” And those are usually the nights people remember most, don’t you think?

Ingredient Notes

Before you stir everything together, let’s talk about the ingredients in this Hot Louisiana Crab Dip Appetizer — not in a chef-y way, just so you know what’s pulling its weight.

• Cream cheese is the backbone. Rich, smooth, and sturdy enough to hold up once baked.
• Mayonnaise adds creaminess and a little tang. It keeps the dip from feeling thick or heavy.
• Parmesan cheese brings salt and depth. It’s subtle, but it matters.
• Lump crab meat is the star. Treat it gently. Big chunks are the goal here.
• Green onion adds freshness and a little bite that cuts through the richness.
• Garlic brings warmth and that smell that makes people wander into the kitchen asking what’s cooking.
• Lemon juice brightens everything. Just enough to keep things lively.
• Worcestershire sauce adds depth you don’t taste directly, but you’d notice if it was missing.
• Old Bay Louisiana seasoning gives the dip its Southern personality — warm, savory, familiar.
• Hot sauce brings heat, but also character. You’re in control here.
• Salt and pepper tie it all together. Always taste before baking.

How to Make Hot Louisiana Crab Dip Appetizer?

This Hot Louisiana Crab Dip Appetizer is one of those recipes that feels almost too easy for how good it turns out.

1. Start by preheating your oven to 325°F. Lower heat is your friend here — it lets everything warm through evenly without drying out or browning too fast.
2. In a casserole dish, combine the cream cheese, mayonnaise, Parmesan cheese, lump crab meat, green onion, garlic, lemon juice, Worcestershire sauce, seasoning, hot sauce, salt, and pepper. Stir gently. Especially once the crab goes in. You want chunks, not crab confetti.
3. Now pause. Taste it. This is where you decide who you are today. More heat? Add another splash of hot sauce. More seasoning? Go for it. Or leave it as-is — it’s solid right out of the gate.
4. Bake uncovered for 35 to 40 minutes, until the top is lightly golden and the edges are bubbling. Let it cool for a few minutes before serving. Not because it needs it — but because burning your mouth on crab dip is a very real thing. Ask me how I know.

Storage Options

If you end up with leftovers — and that’s a big if — this Hot Louisiana Crab Dip Appetizer keeps well. Let it cool completely, cover it tightly, and refrigerate for up to three days.

Reheat gently in the oven or microwave. The texture stays creamy, and honestly, the flavors deepen a bit overnight. Sometimes leftovers are the best part.

Variations & Substitutions

This Hot Louisiana Crab Dip Appetizer is forgiving, which makes it even more lovable.

• Swap Parmesan for Gruyère or sharp white cheddar.
• Use Creole seasoning instead of Old Bay for a slightly different Southern vibe.
• Add diced jalapeños if you like real heat.
• Stir in a little sour cream for extra tang.
• Try shrimp or crawfish if crab isn’t easy to find where you live.

Ever tweak a recipe and end up claiming the new version as your own? Totally fair.

What to Serve With Hot Louisiana Crab Dip Appetizer?

This Hot Louisiana Crab Dip Appetizer needs something sturdy to scoop it up.

• Crackers or crostini are classic for a reason.
• Tortilla chips add crunch and hold up well.
• Toasted baguette slices feel a little fancy without trying too hard.
• Fresh veggies like celery or bell peppers balance the richness.
• And yes — a cold drink helps. Especially if you went heavy on the hot sauce.

FAQ

Can I make this ahead of time?
Yes. Assemble it, cover it, and bake just before serving. Easy.

Is it really spicy?
It’s warm, not aggressive. You control the heat, so adjust to your comfort level.

Can I use canned crab meat?
You can. Just drain it very well. Lump crab gives the best texture, though.

If you make this Hot Louisiana Crab Dip Appetizer, I hope it becomes that dish — the one people hover around, ask about, and scrape clean without apology. Let me know how it turned out… and whether anyone burned their mouth trying to eat it too soon.

Hot Louisiana Crab Dip Appetizer

This Hot Louisiana Crab Dip Appetizer is a creamy, baked seafood dip made with lump crab meat, cream cheese, mayonnaise, Parmesan cheese, garlic, lemon juice, and bold Louisiana-style seasoning, finished warm and lightly golden.

Print Pin Rate

Course: Appetizer

Cuisine: American, Louisiana-Inspired, Southern

Keyword: Hot Louisiana Crab Dip Appetizer

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Ingredients

• 1 8 oz package cream cheese softened
• ½ cup mayonnaise
• ¼ cup grated Parmesan cheese
• ½ lb lump crab meat drained and gently picked over
• 3 tbsp chopped green onion
• 2 garlic cloves minced
• 2 tbsp fresh lemon juice
• 2 tsp Worcestershire sauce
• ½ tsp Old Bay Louisiana seasoning
• 1 tsp hot sauce
• Salt and black pepper to taste

Instructions

Preheat the Oven

• Preheat the oven to 325°F (165°C).

Combine Ingredients

• In a casserole dish or oven-safe baking dish, combine the cream cheese, mayonnaise, Parmesan cheese, lump crab meat, green onion, garlic, lemon juice, Worcestershire sauce, Louisiana seasoning, hot sauce, salt, and pepper. Stir gently until evenly combined, taking care not to break up the crab meat.

Adjust Seasoning

• Taste the mixture and adjust seasoning as desired, adding additional salt, pepper, or hot sauce if preferred.

Bake the Dip

• Bake uncovered for 35 to 40 minutes, or until the dip is heated through and the top is lightly golden.

Serve

• Remove from the oven and allow to cool slightly before serving warm.

Notes

To make this Hot Louisiana Crab Dip Appetizer gluten-free, ensure the Worcestershire sauce, Louisiana seasoning, and hot sauce used are certified gluten-free. Serve with gluten-free crackers, gluten-free bread, or fresh vegetables.