clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hot Cajun Crab Dip

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!

  • Total Time: 30
  • Yield: 6 servings 1x


  • 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.
  • Author: Ashley McCrary
  • Prep Time: 5
  • Cook Time: 25
  • Category: Appetizer/Dip
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

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