Cajun crab dip


Here’s our rendition of what you gotta do to have a rockin’ dinner party. First off you need to have some left over crab meat from your feasting the night before. (Hopefully your glutton-self saved enough crab to make a cup and a half of meat.) Next off you need to set the tone with some uppity music…I like Eliza Doolittle, “Pack Up’” in particular. Now for the alcoholic bevies o’ plenty, choose something with zing to go nicely with the zang of this crab dip recipe.

This is a crab dip that is enormously powerful yet decidedly crabby. I like hot food right now. It’s like a long lost friend. Some have a sweet tooth…I have a hot tooth

I used to use less hot sauce in this dip and enjoyed it muchly but now I think I have turbo charged my taste buds to be able to withstand fiery heat of fury. So if you are a little bit shy when it comes to spicy food you might want to eliminate the spice by half.



  •  1 1/2 cups left over crabmeat or a can of Jumbo lumb blue crab meat
  • 1 cup Monterey Jack cheese, shredded
  • 2/3 cup mayonnaise
  •  1 teaspoon minced garlic
  • 1/2 cup diced pickled jalapeno pepper 
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons hot pepper sauce 
  • 1 1/2 cups croutons
  •  1/4 cup grated Parmesan cheese
  • 1 teaspoon paprika  


Method to the Rad-ness:

Preheat an oven to 350 degrees F (175 degrees C).  

Mix together the crabmeat, Monterey Jack cheese, mayonnaise, garlic, jalapeno peppers, Worcestershire sauce, hot pepper sauce, and salt in a bowl.

In an 8 x 8 baking dish or casserole spread the mixture evenly along the bottom. Layer with Parmesan and croutons. Sprinkle the paprika on top.  

Bake in the preheated oven (middle rack) until the dip is bubbly and the top is golden brown, about 25 minutes. Remove from the oven and allow to cool for 5 minutes before serving.


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