Just in time for tailgate season, this Hot Cajun Crab Dip will be the hit of the party!
This post may contain paid links. For more information, please see our disclosure policy.
Speaking of roadtrips with Max, I remember driving home to Baton Rouge a number of years ago after visiting my aunt and uncle in east Texas. I was somewhere south of Alexandria on I-49. If you are familiar with that area of the country, then you’ll know that it is rural. Like really rural. I think I-49 might be one of the most boring highways in America. (Sorry, I-49, but it’s the truth.) But then I looked over on the side of the road, and I saw a house with a car for sale sitting out front. This wasn’t just any car either. This was a 1959 Cadillac Miller-Meteor. I’m not a big car guy. (In fact, I had to Google the model of that car just now.) To me, that 1959 Cadillac Miller-Meteor was better known as the Ghostbuster’s mobile!
That’s right. There was a Ghostbuster’s mobile for sale. Right there in rural Louisiana. It didn’t have the Ghostbusters logos and lights on it, but it was the car for sure. I was a poor grad student at the time, so I couldn’t really stop and just buy a car on a whim…but that didn’t stop me from daydreaming about it. Think about hitting the open road on a summer road trip driving the Ectomobile. I think we might get a bit of attention riding down the highway in that bad boy! And then put a dog on a laundry basket in the backseat? Yeah, that would be a sight for sure!
Hot Cajun Crab Dip
One of our favorite summer roadtrips every year is our trip down to Maryland to meet up with my wife’s family for a big summer picnic. I’ve mentioned before how this isn’t just any old picnic. This is a picnic Maryland style. That means there are lots and lots of blue crabs involved. In honor of that crab trip, I decided to whip up a batch of this tasty Hot Cajun Crab Dip. I pretty much just took my wife’s favorite crab dip and subbed in some Cajun flavors. You guys know that I love my Cajun food, and this crab dip is another favorite in our house!
I served this Hot Cajun Crab Dip in this incredibly appropriate Crab + Shell Chip & Dip serveware from Wilton Armetale. I’m a huge fan of Wilton Armetale’s serveware. Most of the pieces are oven, stove, grill and freezer safe. Think about that for a minute. That means you can heat up this tray for serving hot appetizers or chill it for serving cold appetizers. Quite convenient! And the designs of this serveware are pretty darned awesome, too. We gave my aunt-in-law and uncle-in-law (is that a real thing?) this Crab + Shell tray as a thank you for hosting the annual family picnic and crab fiesta. Needless to say, they loved it!
Now that college football season is upon us again, I am pumped to get out there and do some tailgating! My LSU Tigers are actually coming up to play in upstate New York in a couple of weeks. This is one epic road trip from the bayous of South Louisiana to the rolling mountains of upstate New York, and you better believe that I’ll be heading over to that game! We have some friends coming in town, and I know some delicious Cajun tailgating food will be involved. (If you’ve got college football fans in your house, then I suggest checking out Wilton Armetale’s lineup of collegiate-themed grillware and serveware. I posted this Cajun Grilled Shrimp last season using the LSU serveware, and this recipe is still one of the most popular ones on Spiced!)
Did you make this Hot Cajun Crab Dip at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)! Cheers!
Looking for more tasty Cajun/Creole recipes? Check out these other favorites:
Hot Cajun Crab Dip
- 1 Tbsp butter
- ¼ cup finely diced red onion
- ¼ cup diced green onions
- ¼ cup finely diced celery
- 12 oz. cream cheese softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 16 oz. lump crab meat
- ½ cup shredded cheddar cheese
- 2 Tbsp chopped fresh parsley or 2 tsp dried parsley
- ½ Tbsp Cajun seasoning
- 1 tsp lemon juice
- 1 tsp granulated garlic
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- In a large sauté pan, add the butter, onions, green onions and celery. Place over medium heat and sauté, stirring occasionally, until onions and celery are soft (~5-6 minutes).
- Reduce heat to low and add cream cheese; heat until fully melted and mixture is well combined.
- Stir in the remaining ingredients (sour cream, mayonnaise, crab meat, cheddar cheese, parsley, Cajun seasoning, lemon juice, granulated garlic, black pepper and cayenne pepper).
- Simmer for 4-5 minutes, stirring occasionally, or until hot.
- Serve hot with crackers or toasted French bread.
Disclosure: This post was sponsored by Wilton Armetale, but the recipe and opinions are entirely my own.