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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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer/Dip
Cuisine: American
Diet: Gluten Free
Keyword: cajun crab dip, dairy free dip, hot crab dip, keto dips
Method: Oven
Servings: 6 servings
Author: Ashley McCrary


  • 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
  • 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


  • 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.
  • 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.
  • 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.