Hot Crab Dip
A creamy, cheesy hot crab dip with lump crab, cheddar, pepper jack, and Cajun seasoning, baked in a cast iron skillet until bubbly.
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 12 ounces lump crab meat
- 1/2 cup sharp cheddar cheese shredded
- 1/2 cup pepper jack cheese shredded
- 1 tablespoon white onion grated
- 1/2 lemon juiced
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon seasoning salt
- 1 teaspoon cayenne pepper
- 1 teaspoon Cajun seasoning
- 1 tablespoon Italian parsley chopped
- freshly ground black pepper to taste
- baguette slices or tortilla chips for serving
Instructions
- Preheat the oven to 350°F.
- In a large bowl, beat the cream cheese, mayonnaise, and sour cream until creamy.
- Add the remaining ingredients and stir until well combined.
- Spoon the mixture into a small cast iron skillet.
- Bake for 25 to 30 minutes, until bubbly and browned.
- Serve warm with baguette slices or tortilla chips.
Notes
Fresh lump crab from the seafood counter gives the best flavor. Juice a fresh lemon rather than using bottled. For a spicier dip, add diced jalapeños.