Introduction

Crab dip is one of the very first recipes that people used to request from me during the very early days of my culinary journey. Back then, my recipe was incredibly simple and had WAY too much butter lol. (It was super delicious though and everyone loved it!)

I kind of credit this recipe with being my entry point into taking cooking seriously because I got a nice confidence boost every time friends and family would hit me up for the recipe or ask me to make it. (I’ve shared the OG version below too just for fun lol)

Claw meat is much more inexpensive than lump and it’s sweet & delicious. You can also use whatever hot sauce you prefer.

This full recipe is made in the crockpot and takes 1-2 hours to really come together. It can be made much quicker on the stove top (like 20-30 minutes).

Take your cholesterol meds – serve and enjoy, lol.

Now.. moving onto the new version. This is much more well rounded and refined. Give this a try when you really want to elevate a classic like Crab Dip for your next party.

This version blends buttery veggies, tender lump crab, and a trio of melty cheeses—with just the right amount of heat and coastal flair. Let’s dive in! 

Creamy, cheesy, and loaded with Louisiana vibes.

When it comes to party food, few things hit the spot like a bubbling hot crab dip. But this isn’t just any crab dip—this is a Cajun Crab Dip, packed with buttery sautéed veggies, spices that bring the heat, and three dreamy cheeses that take it over the top.

Perfect for game day, holidays, or just a night when you want to feel fancy without doing too much—this dip is a crowd-pleaser that disappears fast. Let’s get into it.

Sauté the Veggies

In a large skillet, melt butter over medium heat. Add diced onion, bell pepper, and celery. Cook for 6–8 minutes, stirring often, until soft and fragrant.

Stir in the roasted garlic,hot sauce, and Worcestershire sauce. Let it cook for 1–2 minutes to build flavor, then deglaze the pan with the sherry or white wine. Let it simmer until most of the liquid reduces.

Lower the heat and stir in the softened cream cheese until smooth and creamy. Season with Cajun seasoning, Old Bay, and a little all-purpose seasoning—taste and adjust to your liking. (Spicy lovers: don’t be shy.)

Add the Crab

Gently fold in the crab meat so you don’t break up those beautiful lumps too much. Stir in half of the Colby Jack, Parmesan, and Cheddar cheeses.

Transfer the mixture to a greased baking dish (8×8 or similar). Top with the remaining cheeses. Bake at 375°F (190°C) for about 20–25 minutes, until hot, bubbly, and golden on top.

Sprinkle with diced chives or parsley for a pop of color. Serve hot with toasted baguette slices, buttery crackers, tortilla chips—or just a spoon (no judgment).

🧄 Pro Tips

• More Seafood Flavor? Use lobster base! Use a bit of seafood stock concentrate or even bouillon paste.
• Want extra kick? Add a pinch of cayenne or a few dashes of your favorite hot sauce on top before baking.

• • Make it ahead: Assemble everything up to a day in advance, then bake when ready to serve.

Perfect For:

• Holiday appetizers
• Seafood nights
• Game day grazing tables
• Impressing people at potlucks

• • …or just treating yourself

Final Thoughts

This Cajun Crab Dip brings the party wherever it goes. Creamy, cheesy, with just the right amount of spice—it’s the kind of dish that makes you look like you know what you’re doing in the kitchen, even if you totally winged it.

Let me know how yours turns out, or tag your creation with #CajunCrabDipVibes so I can see your melty masterpieces!

Print & Download Recipe