12ozlump crab meatdrained and picked over for shells
8ozcream cheesesoftened
0.5cupmayonnaise
0.25cupsour cream
0.75cupshredded pepper jack cheesedivided, for mixing and topping
2tbspgrated Parmesan cheeseoptional, for extra savoriness
0.25cupchopped green onions
0.25cupfinely diced red bell pepperoptional
2tspminced garlic
1.5tbspfresh lemon juice
1.25tspWorcestershire sauce
0.75tspLouisiana-style hot sauce
0.75tbspCajun seasoning
0.5tspsmoked paprikafor topping
0.5tspkosher saltor to taste
0.25tspblack pepper
2tbspchopped fresh parsleyfor garnish
Instructions
Preparation Steps
Heat oven to 375°F and lightly grease a 1-quart baking dish.
Beat cream cheese in a bowl until smooth. Stir in mayonnaise and sour cream until creamy.
Whisk in lemon juice, Worcestershire, hot sauce, Cajun seasoning, garlic, salt, and pepper.
Fold in crab, green onions, red bell pepper, Parmesan, and half the pepper jack. Keep the crab pieces chunky.
Spread mixture in the dish. Sprinkle with remaining pepper jack and dust with smoked paprika.
Bake until hot and bubbling at the edges, 18–20 minutes. Broil 1–2 minutes to brown the top if desired.
Rest 5 minutes. Garnish with parsley and serve warm with crackers, crostini, or celery sticks.
Notes
Variation: Swap pepper jack for sharp cheddar, or add a minced jalapeño for extra kick. For a stovetop version, warm the mixture in a skillet over low heat until creamy, then fold in crab and serve without baking. Storage: Refrigerate leftovers up to 3 days; reheat gently at 300°F until warmed through.This recipe is an original creation inspired by classic Delish Louisiana Crab Dip Recipe flavors. All ingredient ratios and instructions are independently developed.