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Hot Cajun Crab Dip

  • Author: Ashley McCrary
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30
  • Yield: 6 servings 1x
  • Diet: Gluten Free


If you’re looking for the BEST keto dips, this Hot Cajun Crab Dip recipe is the ultimate crowd-pleaser. Dairy-Free, Gluten-Free, Whole30, and absolutely divine!



  • 1 pound jumbo lump crabmeat, picked and drained 
  • 8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
  • 1/2 cup mayonnaise (link to my homemade mayo)
  • 1 tbsp Franks hot sauce
  • 1 tbsp. lemon juice
  • ⅓ cup chopped onions
  • 3 garlic cloves, minced
  • 1 tbsp vegan butter (or regular if not DF)
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ tsp onion powder
  • 1 ½ tbsp nutritional yeast (or sub shredded cheese)
  • ½ tsp paprika
  • ½ tsp black pepper
  • 2 tsp Old Bay seasoning
  • ½ tsp ground mustard
  • 1 tbsp chopped fresh parsley


  1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
  2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
  3. Grease a 2-quart baking dish or cast-iron skillet and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here. Bake for 25-30 minutes.
  • Category: Appetizer/Dip
  • Method: Oven
  • Cuisine: American

Keywords: cajun crab dip, hot crab dip, keto dips, dairy free dip