Cajun Crab Dip Crackers (Printable)
A creamy, spicy blend with tender crab and zesty Cajun notes paired with 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 & 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 (plus more for garnish)
→ Seasonings
10 - 2 tsp Cajun seasoning
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp black pepper
13 - 1/4 tsp salt (adjust to taste)
14 - 1/4 tsp cayenne pepper (optional, for extra heat)
15 - Juice of 1/2 lemon
→ For Serving
16 - Crackers of your choice
# How-To Steps:
01 - Preheat your oven to 350°F.
02 - In a large bowl, combine the cream cheese, sour cream, and mayonnaise. Beat until smooth.
03 - Stir in the cheddar cheese, green bell pepper, scallions, garlic, parsley, Cajun seasoning, smoked paprika, black pepper, salt, cayenne (if using), and lemon juice. Mix well.
04 - Gently fold in the crab meat, being careful not to break up the lumps too much.
05 - Transfer the mixture to an 8-inch round baking dish or similar size.
06 - Bake for 20 minutes, or until bubbling and golden on top.
07 - Remove from oven and let cool slightly. Garnish with additional parsley.
08 - Serve warm with crackers.
# Expert Tips:
01 -
- The crispy golden top gives way to an incredibly creamy center that people cant stop eating
- It comes together in minutes but tastes like you spent all day in the kitchen
- The heat level is completely customizable so everyone at your table stays happy
02 -
- Overmixing the crab meat will break down those precious lumps. Fold it in gently and stop as soon as it's combined
- The dip continues thickening as it cools slightly so don't worry if it looks a bit loose right out of the oven
03 -
- Real lump crab meat makes all the difference here. I've tried the imitation stuff and it's just not the same experience
- Let your cream cheese soften completely at room temperature. Trying to beat cold cream cheese always leaves those tiny frustrating lumps