Mardi Gras Munchies: Hot Crab Dip
Besides gold, green, and purple beads you’ve got to whip up some tasty Southern treats to celebrate Mardi Gras. The most famous Mardi Gras dishes include King Cake, Cheddar Cheese Straws, Jambalaya, and Red Beans & Rice, but my favorite is Louisiana Hot Crab Dip. Crab is on every menu in New Orleans, utilizing the local blue crab. But you can use any crab available–just make sure it’s free of preservatives. This creamy dip is traditionally served with plain white crackers or toast points. All you need to do is turn up the Zydeco music and start partying!
LOUISIANA HOT CRAB DIP
- 1/2 pound jumbo lump crabmeat, free of shells
- 1 (8 ounce) package cream cheese
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan
- 3 tablespoons minced green onions (white and green parts)
- 2 large garlic cloves, minced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon hot sauce
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
1. Preheat oven to 325 degrees F.
2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.
3. Serve hot, with hot sauce on the side for those who like it spicy.
Makes about 1 1/2 cups
Wow ! Louisiana hot crab dip looks so tasty and amazing. Thanks for sharing Louisiana hot crab dip recipe with us.
Who puts Old Bay in a Louisiana recipe?
Yea that gave it away but we are still going to try it with Zatarains!!
Zatarains or Tony Chachere’s
Tony’s for sure, never Old Bay. This recipe would cost a small fortune to make, that much jumbo lumb crab would cost 40 bucks!
Just got a pound of jumbo lump crab or $15
[...] This Hot Crab Dip recipe [...]
I think I’ll try it with shrimp and add a little crab boil and Tony’s.
Good recipe but way too much mayo. Made it extremely greasy. Second time around– I did 4 tablespoons mayo, 1 tablespoon of Louisiana hot sauce and Tony’s instead of Old Bay & turned out perfect.
I am definitely, going to try this recipe. It looks and sounds wonderful!
I have made this twice..However I used sharp cheddar instead of parmesean and it is fantastic.
Looks absolutely fantastic!
Is old bay and tonys brands of seasonings? What type of seasoning is it? Can’t find it at the grocery.
How much does this make? It’s hard to tell what size casserole dish that is….2 qt?
@ Donielle: I don’t know about Tony’s, but Old Bay is a seasoning you should be able to find in the seafood department
Agree! NO OLD BAY in AnY NOLA food.. Only Tony’s or Zat’s
Andy
Donielle-Tony Chacheres Creole Seasoning, I found some at 99cent only stores in the seasoning dept. also at Von’s/Safeway– Zatarains creole seasoning-check different Grocery stores–if you still can’t find it I will send you one of mine, I can get more at the 99cent only store here in Las Vegas – call me 702-739-7504
I am looking for a Cajun crab soup. Anyone have one they are willing to share?
Cut back on some of the crab and add crawfish and a few shrimp. Dump the crackers and add the french bread. Now we’re ready to eat.
Can you make this ahead?
I made this yesterday for game day and everyone loved it! I used Roasted Garlic Triscuits and sliced French Bread cut in half. Delish! Thank you!
If you add shrimp are they cooked or uncooked?
this recipe is amazing I have literally made it 6 times this month on request from friends. We are a southern group who know a great crab dip and this is for sure one. The changes I made are 2 tsps of hot sauce instead of one and 1/8 tsp of creole, 1/8 of black pepper, and 1/8 tsp of greek seasoning and always top it off the last five minutes with a light layer of shredded chedder. Serve with warm Cut up pita bread!
Sounds great. Will definitely try. But, i have to agree. NO New Orleans recipe uses Old Bay. Tony’s or Zat’s. And it’s served with French Bread.
I can’t believe only one other reviewer commented on how this recipe has way too much mayo in it. I followed the recipe to the T and it came out greasy and runny. Huge waste of very expensive crabmeat. I’m from MD and I know good crab dip.
Made this recipe lasts night, for the first time, for a party. It was gone in minutes! It was delicious! Will be making it again tomorrow night, for Christmas Eve dinner!
[...] Egg bake, grandma’s caramel rolls. Appetizers – shrimp cocktail, Mississippi sin dip, hot crab dip, baked brie. Dinner – lasagna, salad, garlic [...]
Actually, Old Bay is most popular in Galveston, TX…which also does a righteous Marti Gras celebration. I grew up on Galveston Bay and used more Old Bay than salt…It was popular BEFORE Tony’s was even offered on the market. Old Bay and Tabasco sauce. Always on the table. We eat LOTS of crab and shrimp straight from the dock trap. So, quit hating on Old Bay already and get a historical clue! Old Bay is BEST with crab!!!
Ditto on above regarding Old Bay! No crab recipe is complete without it!
lawranch, it states underneath the picture that it is a New Orleans recipe. We don’t use Old Bay here.
You seem well-versed on Mardi Gras since there are a whopping 4 parades in Galveston and you spelled Mardi Gras, “Marti Gras”. The only history I need is that Old Bay is made in Maryland!
Does anyone cut the mayo?
Melissa-I have made it twice now and based on the commenter that said it had too much mayo cut it down both times and it is delicous and not greasy at all. I just add a couple of tablespoons and I always add shrimp as well.
Mayo does not belong in crab dip
Michael Phillips…..THANK YOU!!!!!! Your comments were dead on. Old Bay is no way the seasoning Zatarains or Tony Chacheres is. No one in New Orleans would EVER use that. Just to give lawranch a history lesson, in New Orleans and southeast Louisiana the cooks are soooooo good that BEFORE Tony’s or Zat’s we just blended the right spices ourselves. That is what cooks do.
Mayo absolutely belongs in crab dip, maybe just no so much. I use half of what is called for and along with the creole seasoning ( Tony’s or Zat’s ) I put in a cap of liquid crab boil.
I,too, add a little mild cheddar cheese and only serve with french bread rounds. Just before putting on table I sprinkle top with green onion tops. Enjoy.
I used a little less mayo and topped it with panko bread crumbs which make it wonderfully crunchy
Than you all for your comments and tips on this dish. Making it for the Sunday Bash. Luckily we in Denver can find all the seasonings you have mentioned in the grocery store, Tonys, Zatarains and Old Bay, so shouldn’t have a problem finding one that works. Since I can’t find realllly fresh crab I will have to use some inferior crab, but I’m sure it will be good regardless. I’ve made artichoke and crab dip also, which us “Northerner’s” really like as well so I think this dip could be used several ways but want the true Southern one this time. Thanks again everyone!
[...] recipe can be found here! I used Neufchatel cream cheese instead of regular! I will be sure to report back on how it went [...]
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What hot sauce would you NOLA natives recommend? Putting red hot in this doesn’t seem right… I think I’ll add a little sharp cheddar, cut the mayo down, add some shrimp, thoughts??