Cajun Crab Dip
This Cajun Crab Dip is a creamy, zesty delight that’s perfect for any gathering!
Servings: 6 servings
Ingredients
- 12 ounces well-drained canned lump crab meat
- 8 ounces room temperature cream cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 thinly sliced green onion about 1 ½ tablespoons
- 1 tablespoon fresh lemon juice
- 2 teaspoons Cajun seasoning
- ¼-1 teaspoon hot sauce or to taste
- 1 teaspoon Worcestershire sauce
Instructions
- Start by gathering all your ingredients. Drain the canned crab meat thoroughly and set it aside. Make sure your cream cheese is at room temperature.
- In your mixing bowl, combine the room temperature cream cheese, mayonnaise, and sour cream. Use a spatula or whisk to mix until smooth and creamy.
- Add the sliced green onion, fresh lemon juice, Cajun seasoning, Worcestershire sauce, and hot sauce. Stir until everything is well incorporated.
- Gently fold in the well-drained lump crab meat, being careful not to break it up too much.
- Transfer your Cajun Crab Dip to a serving dish, cover it, and chill in the refrigerator for at least 30 minutes before serving.
Equipment
- Mixing Bowl
- Spatula
- Serving dish
- Measuring cups and spoons
- Whisk or electric mixer
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a healthier option, substitute sour cream with Greek yogurt.
- This dip can be made a day in advance; just keep it covered in the fridge.