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Louisiana Crab Dip Recipe

When friends visit from other parts of the country, I treat them to a Cajun-style Christmas. This flavor-packed seafood dip gives them a delicious taste of the Bayou State.
TOTAL TIME: Prep: 5 min. Bake: 30 min. YIELD:24 servings


  • 2 packages (8 ounces each) cream cheese, softened
  • 2 tablespoons prepared horseradish, drained
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 medium onion, chopped
  • 1 tablespoon dry bread crumbs
  • 1/8 teaspoon paprika
  • Assorted crackers


  • 1. In a bowl, combine the cream cheese, horseradish, Worcestershire and hot pepper sauce; mix well. Stir in crab and onion. Spoon into a greased 1-qt. baking dish. Toss bread crumbs with paprika; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly. Serve warm with crackers. Yield: 3 cups.

Nutritional Facts

1 serving (2 tablespoons) equals 45 calories, 3 g fat (2 g saturated fat), 17 mg cholesterol, 63 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

Reviews for Louisiana Crab Dip

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Reviewed Aug. 24, 2013

"Very good flavors. My sister-in-law is from Louisianna and I used the fresh crab meat from the fish market. Wonderful flavors. I could eat with a spoon!"

Reviewed Aug. 24, 2013

"very tasty dip. To make for our family, I used the crabmeat from the fish market. Again, very good flavor."

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