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.
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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.