Louisiana Hot Crab Dip
Recipe: #10377
August 23, 2013
Categories: Dips, Crab meat, Cheese, Appetizers, Southern, One-Pot Meal, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, New Years, Potluck, Thanksgiving, Oven Bake, Gluten-Free, No Eggs, Cream Cheese, Spices, more
"This dip is best with fresh crab, but you can use canned crab in its place. You can substitute Tony Chachere's or Zatarains seasoning in place of Old Bay if you like. They are all great with this dip. You can use French bread, pita or bagel rounds or assorted crackers to dip. This is great served in a bread bowl too!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (101.9 g)
- Calories 214.9
- Total Fat - 16.2 g
- Saturated Fat - 8.2 g
- Cholesterol - 75.4 mg
- Sodium - 403.6 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 0.1 g
- Sugars - 2.1 g
- Protein - 12.2 g
- Calcium - 110.4 mg
- Iron - 0.5 mg
- Vitamin C - 4.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F.
Step 2
Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste.
Step 3
Bake for 35-40 minutes until lightly golden on top.
Step 4
Serve hot (with hot sauce on the side for those who like it spicy).
Tips
No special items needed.
2 Reviews
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