This is our South Louisiana Cajun spin on the classic Hot Crab Dip recipe. We made it in a cast iron skillet with cream cheese, pepper jack cheese, mayonnaise, juicy lump crab meat and our Cajun Seasoning. So simple to make but oh so good. Talk about rich, creamy, and delicious.
- 1 lb. Alaska lump crab meat
- 8 oz. cream cheese, softened
- 8 oz. Pepper Jack cheese, shredded
- 1/2 cup mayonnaise
- 1 tbsp. lemon juice half a lemon
- 2 tsp Runnin Wild Cajun Seasoning
- 1/2 tsp ground mustard
Preheat oven to 350°F.
In a medium size bowl mix together the cream cheese, half the shredded cheese, mayonnaise, lemon juice and Cajun seasoning.
Gently fold in the Alaska lump crab meat.
Spread in a shallow cast iron skillet and top with remaining shredded cheese.
Bake for 30 minutes until top is golden and cheese is bubbling.
Serve with tortilla chips or crackers. Enjoy!