This Hot Cajun Crab Dip is so creamy! It's made with tender crab meat, my favorite Cajun seasoning spice, and is baked until golden and bubbling. It's perfect for dipping crusty bread, crackers, or sliced veggies.

If you're into Southern-style seafood starters like my crispy salmon croquettes or crab cakes, you'll love this recipe. It's always the first thing to disappear at our gatherings.

Ingredient Notes

I’ve tested this cheesy crab dip to get the right creaminess, so it's balanced and the crab still shines through.

Crab meat: Canned or refrigerated pasteurized crab meat gives the best texture. I prefer claw or lump. For this recipe, I use claw crab meat.

Cream cheese: Full-fat quality cream cheese, softened. This gives the dip its structure and richness.

Sour cream: Adds lightness, a little tanginess, and helps give the dip a fluffier texture.

Shredded cheese: I use mozzarella. But Monterey jack, or pepper jack, will make great options too. I highly recommend grating the cheese yourself instead of using pre-packaged shredded cheese for the perfect melty, cheesy texture.

My signature Cajun mix: This is where the depth comes from, smoked paprika, a hint of cayenne, and savory herbs.

Troubleshooting

I pay attention to what people run into with dips like this, and here’s where things can go wrong (and how to fix them).

My dip turned out oily:

That usually means it was overbaked. Just when it starts bubbling and the top is slightly charred, it's done.

It didn’t taste like crab:

This can be fixed by:

Using quality claw or lump crab
Not going overboard on the Cajun spice blend- you don't want it to overpower the taste of the delicate crab meat.

It was too salty or spicy:

I can see how this can happen because it has also happened to me. If you’re using Cajun seasoning that has salt already in it, or salty cheese, go lighter on the kosher salt. Remember, you can always add salt, but you can’t take it out.

Can I Make This Ahead?

Yes, and I recommend it if you're prepping for a party.

Make-ahead: Mix and cover with plastic wrap, and do not add the shredded cheese at this point. Store in the fridge up to 24 hours.
Bake fresh: The next day, top with shredded cheese. You may need to add a few extra minutes to the bake time if it's going in cold.
Leftovers: Store covered in the fridge and reheat in the oven or microwave (although I'm not big on microwaving food). I don’t recommend freezing because it messes with the texture.

How to Make Hot Cajun Crab Dip

This isn’t your typical cold crab dip. This Southern-style crab dip is warm, cheesy, and indulgent in the best way. Think creamy texture, real crab flavor, and a spicy kick from my signature Cajun mix.

Start by whipping the cream cheese with a hand or stand mixer until it’s nice and smooth.

Add the rest of the ingredients straight into the mixing bowl with the whipped cream cheese.

Mix gently until all ingredients are combined.

Transfer the dip to a cast iron skillet or baking dish and top with grated cheese.

Bake until it’s bubbly and the top is lightly golden and browned around the edges.

How to Serve

This is a warm dip, meant for scooping or spooning onto something crispy or soft.

My go-tos:

Thin slices of toasted French bread or baguette (Tip: You can brush the bread with olive oil and toast it in the oven until golden for more texture)
Your favorite crackers
Pita chips or tortilla chips
Celery sticks, carrots, or endive leaves for a fresh, crunchy option
You can also serve this dip in a bread bowl. Just make sure you toast the inside of the bread bowl to avoid sogginess, and keep the dip warm.

Tip: I recommend letting it rest for a few minutes after it comes out of the oven before serving. That way, the dip has time to set up and won’t be too loose when you serve it.

Creamy Cajun Crab Dip (Baked and Tastes Like Actual Crab)

Ingredient Notes