Smoked Cajun Crab Dip
This Cajun crab dip is made with real lump crab meat, cream cheese, sour cream, and Cajun seasoning, lemon juice, and Worcestershire sauce. It’s baked until smooth and fully melted, then finished with extra crab and green onions for texture. I like it served hot, straight from the skillet, with buttery crackers for an easy, crowd-friendly dip that doesn’t require much prep.
Equipment
- Cast Iron Skillet
- Grill or Oven
- Wooden Spoon or wooden spatula
- Sharp knife
- cutting board
- Measuring cups & prep bowls
Ingredients
- 2 (8 oz) blocks cream cheese
- ⅔ C mayonnaise
- ½ C sour cream
- 1 ½ T creole seasoning plus more to taste
- ¾ lemon juiced
- 1 teaspoon Worcestershire sauce
- 1 ½ C pepperjack cheese shredded
- 1 C mozzarella cheese shredded
- 1 lb. lump crab meat
- Green onions for garnish
- Buttery crackers for serving
Instructions
- Preheat a grill or oven to 325-350 degrees, setting up for two zone cooking. Meanwhile, add all the ingredients except the green onions and crackers to a large skillet (keep half a cup of lump crab on the side if you’re feeling fancy to use as a garnish at the end).
- Once the grill has preheated, add the skillet to the indirect heat side of the grill and cook for about 30 minutes, then begin mixing all of the ingredients together. After about another 15 minutes, give the dip another stir and remove the pan from the heat source.
- Top the dip with extra lump crab and green onions, then serve with butter crackers and enjoy!
Notes
Need to Adjust the Texture? After your dip has been sitting out for a little while, you may want to doctor it up. For a smoother texture, whisk in a teaspoon of hot water to help re-emulsify the fat. Keep doing this until the desired consistency is reached. If you prefer a creamier consistency, add a spoonful of sour cream or a small splash of milk.