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Louisiana Hot Crab Dip

MorganMorgan Cargle

Crab is on every menu in New Orleans, utilizing the local blue crab. But you can use any crab available--just make sure it’s free of preservatives. This creamy dip is traditionally served with plain white crackers or toast points.


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servings:
Makes 1 1/2 cups
Time:
prep time:
5 minutes
cook time:
35 to 40 minutes
total time:
45 minutes

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Louisiana Hot Crab Dip photo Save this recipe 10
servings:
Makes 1 1/2 cups
Time:
prep time:
5 minutes
cook time:
35 to 40 minutes
total time:
45 minutes

Ingredients

  • 1/2 lb jumbo lump crab meat, free of shells
  • 1 (8 oz) package cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan
  • 3 tbsp minced green onions (white and green parts)
  • 2 large garlic cloves, minced
  • 2 tsp Worcestershire sauce
  • 2 tbsp fresh lemon juice
  • 1 tsp hot sauce
  • 1/2 tsp Old Bay seasoning
  • Salt and pepper to taste
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directions

  • 1

    Preheat oven to 325°F.

  • 2

    Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

  • 3

    Serve hot, with hot sauce on the side for those who like it spicy.


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