If you’re a crab lover like me, this Cajun Crab Dip will be a new favorite at your next party. This is an updated version of a family favorite made in a cast iron skillet with cream cheese, juicy lump crabmeat, and a Cajun kick.

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 10- 12 ish

Ingredients:

8 oz. Cream cheese, softened

3/4 C. Mayonnaise

1 tsp. Horseradish drained you can also used prepared

1 tsp. Worcestershire sauce

1- 2 T. Cajun seasoning, start with 1 T. First you can always add more.

1-2 T. Olive oil

1/4 of a Green bell pepper, finely minced

1/4 of a Red, orange or yellow Bell pepper, finely minced

1/2  Small onion, finely minced

2 Gloves of Garlic, finely minced

Salt and pepper

18 oz (or three 6 oz) lump crab meat, drained

What to do:

Preheat your oven to 350 degrees Fahrenheit.

Prepare an 8×8-inch baking dish or skillet by greasing it with butter or nonstick cooking spray.

In a medium bowl, mix together the softened cream cheese, mayonnaise, horseradish, Worcestershire sauce, and Cajun seasoning. Set this aside.

In a medium frying pan, add the olive oil. Once heated, sauté the onion, bell peppers, and garlic (making sure to season with salt and pepper) until softened or golden brown, about 3-5 minutes. Then add the drained lump crab meat to the pan and sauté together for 2-3 minutes. Then add to the cream cheese mixture and mix well.

Transfer the crab dip to the prepared dish or skillet. Bake the crab dip for 25 minutes, or until the dip is heated through and the top is a nice golden brown.

Serve with Ritz crackers, tortilla chips, or a crusty loaf of bread.