My Louisiana friend taught me this recipe, and it’s been a party favorite since!

– 1 lb fresh lump crabmeat, checked for shells
– 1 cup cream cheese, softened
– ½ cup mayonnaise
– ¼ cup sour cream
– 1 tablespoon lemon juice
– 2 teaspoons Worcestershire sauce
– 1 teaspoon Creole seasoning
– ½ teaspoon garlic powder
– ¼ teaspoon cayenne pepper (adjust depending on heat preference)
– ½ cup green onions, chopped, plus extra for garnish
– 1 cup cheddar cheese, shredded
– Salt to taste
Directions
1. Preheat your oven to 350°F (175°C) and prepare a baking dish with non-stick spray.
2. In a large mixing bowl, combine the cream cheese, mayonnaise, and sour cream until smooth and well-blended.
3. Stir in the lemon juice, Worcestershire sauce, Creole seasoning, garlic powder, and cayenne pepper.
4. Gently fold in the crabmeat and green onions, being careful not to break up the delicate crab lumps more than necessary.
5. Transfer half of the mixture to the prepared baking dish. Sprinkle with half of the cheddar cheese.
6. Layer the remaining dip mixture on top and finish with the remaining cheddar cheese, ensuring an even cover.
7. Bake for 20-25 minutes or until the dip is bubbly and the cheese is melted and beginning to brown.
8. Garnish with additional green onions. Serve the dip hot, with your choice of accompaniments.
Variations & Tips
– For added depth, incorporate a ¼ cup of grated Parmesan cheese into the mix.
– To highlight the region’s famous peppers, consider adding finely diced jalapeños or a spoonful of pepper jelly to the dip before baking.
– If fresh crab is not readily available, canned crabmeat can be an acceptable substitute, as long as it is well-drained and carefully picked through for shells.
– For an even heartier dish, add a half cup of chopped artichoke hearts or spinach to the dip mixture.
– This dip is best served freshly made, but you can prepare it a day ahead, refrigerate, and pop it in the oven before your guests arrive; just remember to let it come to room temperature before baking.