This Hot & Spicy Crab Dip is rich, creamy, and packed with bold Louisiana flavor. Jumbo lump blue crab is gently folded into a smooth, spicy base, topped with sharp cheeses, and baked until golden and bubbly. The heat comes from a creamy cayenne kick that balances perfectly with the sweet crab meat — comforting, indulgent, and guaranteed to disappear fast.

Serve it warm with seasoned crackers and a cold drink, and don’t expect leftovers.

Ingredients

• 1 lb jumbo lump Louisiana blue crab, picked over

• 1 (8 oz) block cream cheese, softened

• ½ cup Blue Plate Hot & Spicy Mayo

• Juice of ½ lemon

• 1 tbsp green onions, finely chopped

• 1 tbsp parsley, chopped

• Boudreaux's Backyard Lil’ Bit Better Creole Seasoning to taste

• 2 oz white cheddar cheese, grated

• 2 oz Havarti cheese, grated

• 2 tbsp panko breadcrumbs

• Paprika, for garnish

• Red pepper flakes, to taste

Seasoned Crackers

• 1 sleeve Ritz crackers

• Olive oil

• Red pepper flakes

• Boudreaux's Backyard Low & Slow Simmer Seasoning

Directions

1. Preheat oven to 425°F (convection) and lightly grease a baking dish.

2. In a bowl, mix cream cheese and spicy mayo until smooth. Stir in lemon juice, green onions, parsley, and Creole seasoning.

3. Gently fold in crab meat, being careful not to break it up.

4. Transfer mixture to the prepared dish. Top evenly with white cheddar and Havarti.

5. Sprinkle with panko, paprika, and red pepper flakes.

6. Bake until golden and bubbly, about 12–15 minutes.

7. Toss crackers lightly with olive oil, red pepper flakes, and seasoning. Bake in the same oven for 3–5 minutes until lightly toasted.

8. Serve hot and enjoy immediately.