I’m addicted to hot crab dip and this version of the Louisiana Hot Crab Dip is by far the best-modified version I’ve ever tasted! A knocked-up version of the old hot crab dip we keep seeing on the internet. Crab dip is great with your favorite cracker or chips. It’s one of the best appetizers, and the most loved. Kids and adults alike enjoyed this. Great for game nights or movie nights. You can even serve this at any party and this will not disappoint. I think of this dip as royalty, this is like one of those appetizers that are served in tea parties. And growing up, my grandma hosted a lot of tea parties so I know how grand tea parties can be.
This dip is simple to make, with easy to find ingredients, mixed thoroughly for the flavors to be perfectly incorporated. Cheesy, creamy, and hot with a little kick if you add hot sauce to it which I would highly recommend. So go on and chill with your friends in the patio with some ice-cold beer and a hot crab dip platter of your choice.
INGREDIENTS
1/2 pound jumbo lump crabmeat, free of shells
1 (8 ounces) 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
HOW TO MAKE LOUISIANA HOT CRAB DIP
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Combine the crabmeat, cream cheese, mayonnaise, parmesan, onions, garlic, Worcestershire sauce, lemon juice, seasoning, and salt & pepper in a casserole dish. Gently stir until incorporated.
Step 3: Adjust the seasoning accordingly.
Step 4: Place inside the preheated oven and bake for about 35 to 40 minutes or until the top is lightly golden.
Step 5: Once done, remove from the oven and serve immediately with some hot sauce on the side for some kick. Enjoy!
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