Best Louisiana Crab Dip Recipes

LOUISIANA CRAB DIP

Louisiana Crab Dip image

When friends visit from other parts of the country, I treat them to a Cajun-style Christmas. This flavor-packed seafood dip gives them a delicious taste of the Bayou State.

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 3 cups.

Number Of Ingredients 9

Ingredients

2 packages (8 ounces each) cream cheese, softened
2 tablespoons prepared horseradish, drained
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 medium onion, chopped
1 tablespoon dry bread crumbs
1/8 teaspoon paprika
Assorted crackers

Steps:

In a bowl, combine the cream cheese, horseradish, Worcestershire and hot pepper sauce; mix well. Stir in crab and onion. Spoon into a greased 1-qt. baking dish. Toss bread crumbs with paprika; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly. Serve warm with crackers.

Nutrition Facts :

LOUISIANA HOT CRAB DIP RECIPE - (4/5)

Louisiana Hot Crab Dip Recipe - (4/5) image

Provided by ukiahgal67

Number Of Ingredients 11

Ingredients

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

Steps:

Preheat oven to 325°F Combine crabmeat, cream cheese, mayonnaise, parmesan, onions, garlic, Worcestershire, lemon juice, hot sauce, Old Bay, salt and pepper 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, with hot sauce on the side for those who like it spicy.

LOUISIANA HOT CRAB DIP

Louisiana Hot Crab Dip image

If you like hot crab dip then you'll love this version. It is definitely kicked up a knotch from the older recipes that have been around for a while. Great with your favorite cracker or chips. Thanks to Back Porch Swing on Facebook for this great appetizer / party food.

Provided by Ruby Henderson

Categories Seafood Appetizers

Time 50m

Number Of Ingredients 10

Ingredients

1/2 lb jumbo lump crabmeat
1 8oz pkg cream cheese
1/2 c mayonnaise
1/4 c grated parmesan cheese
3 Tbsp minced green onion (scallion) white and green parts
2 large galic cloves minced
2 tsp worcestershire sauce
2 Tbsp fresh lemon juice
1 tsp hot sauce
1/2 tsp old bay seasoning (i use cajun seasoning instead - like slap yo mama or frank davis or emerils or paul prudhomme)

Steps:

1. Preheat oven to 325 degrees F.
2. Combine all ingredients in a caserole dish and stir gently until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top.
3. Serve hot with hot sauce on the side for those who like it spicy hot. Enjoy!

LOUISIANA HOT CRAB DIP

LOUISIANA HOT CRAB DIP image

Categories Shellfish

Number Of Ingredients 11

Ingredients

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

Steps:

Directions: Preheat oven to 325 degrees F. 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.

LOUISIANA HOT CRAB DIP

LOUISIANA HOT CRAB DIP image

Just another great recipe found on Facebook!

Provided by Sheila M

Categories Seafood Appetizers

Number Of Ingredients 11

Ingredients

1/2 lb jumbo lump crabmeat,
1 pkg 8oz cream cheese
1/2 c mayonnaise
1/4 c grated parmesan
3 Tbsp minced green onions (white and green parts)
2 large garlic cloves, minced
2 tsp worcestershire sauce
2 Tbsp lemon juice
1 tsp hot sauce
1/2 tsp old bay seasoning
salt and pepper to taste

Steps:

1. Preheat oven to 325 degrees F.
2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed.
3. Adjust seasoning to taste.
4. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.
5. Says it makes about 1 1/2 cups. Doesn't seem like very much so you may want to double the recipe.

LOUISIANA HOT CRAB DIP

Louisiana Hot Crab Dip image

Surprise your guests with this wonderful dip!

Provided by Daune (pronounced "Dawn") Browne @vavavoom

Categories Cheese Appetizers

Number Of Ingredients 11

Ingredients

1/2 pound(s) jumbo lump crabmeat, free of shells
1 - 8-oz package cream cheese
1/2 cup(s) mayonnaise
1/4 cup(s) parmesan cheese
3 tablespoon(s) minced green onions (white and green parts)
2 clove(s) garlic, minced
2 teaspoon(s) worcestershire sauce
2 tablespoon(s) fresh lemon juice
1 teaspoon(s) hot sauce
1/2 teaspoon(s) old bay seasoning
- salt and pepper to taste

Steps:

Preheat oven to 325 degrees F.
Combine all 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.
Makes about 1-1/2 cups.

LOUISIANA HOT CRAB DIP

Louisiana Hot Crab Dip image

How to make Louisiana Hot Crab Dip

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

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 tsp.Zatarains or Tony Chachere seasoning
Salt and pepper to taste

Steps:

. Preheat oven to 325 degrees F.
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.
Serve hot, with hot sauce on the side for those who like it spicy.
Makes about 1 1/2 cups