Louisiana Hot Crab Dip

Lynn demonstrates how to make a delicious dip that is a great appetizer for a party or get together.  Makes 1-1/2 cups.  Serve this with crackers or baguette with hot sauce on the side, for those who desire a little more heat.


  • ½ pound jumbo lump crabmeat, free of shells
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup mayonnaise
  • ¼ cup grated Parmesan cheese
  • 3 Tablespoons minced green onions
  • 2 large garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon hot sauce
  • ½ teaspoon Old Bay seasoning
  • Salt and Pepper to taste

Preheat oven to 325°.  Spray a baking dish with cooking spray.

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed.

Adjust seasonings to taste.

Bake for 35-40 minutes, until lightly golden on top. Serve hot with crackers or baguette and hot sauce on the side, for those who desire more heat.

Comment or watch this Recipe on You Tube

Follow me on:

Lynn's Recipes: January 2014

Click here for a handy Conversion Chart

Please note that this site uses cookies to to make our site work and ensure the best experience.

If you choose not to change your browser settings and continue to use this website, you agree to their use.