This post is sponsored by the Alaska Seafood Marketing Institute.
If you’re a crab lover like me, this Cajun Hot Alaska Crab Dip will be a new favorite at your next party. Made with lump Alaska crab meat, Monterey Jack cheese, cream cheese and a spicy Cajun seasoning blend, this seafood dip is ready in minutes.
I’m excited that today’s post is sponsored by my friends over at Alaska Seafood Marketing Institute. ASMI’s goal is to educate customers to #AskforAlaska at the seafood counter or look for “Alaska” when choosing fish in the freezer aisle or a restaurant; it’s a guarantee you’re getting wild and sustainably caught seafood. Kevin Is Cooking has been compensated for this post. All opinions are my own.
I love seafood and this Alaska crab dip is a winner. While Alaska king crab is always my first pick, next would have to be Alaska dungeness crab, it’s just as tasty and sweet.
For this hot crab dip, I wanted it loaded with chunks of lump crab, lots of cheese and a kick of spice. My Cajun Seasoning blend is used here, but feel free to use your favorite store brand.
Alaska king crab fishing is done in the Fall, off the coast of Alaska and the Aleutian Islands. Commercial harvesting is a very short season, and the catch is shipped worldwide. I was recently up in Anchorage and did a 10-day RV trip exploring the amazing countryside and shoreline of the Kenai peninsula. So beautiful!
Alaska’s cold, glacier-fed waters produce some of the purest, high-quality seafood in the world; expertly handled for superior taste and quality.
Alaska is the nation’s largest source of domestic wild-caught seafood with nearly 60 percent of all seafood and 95 percent of wild salmon harvested in the U.S. coming from Alaska.
What kind of crabs are in Alaska?
- Alaska King Crab – Regal and delicious, no other shellfish in the world makes quite the impression of Alaska king crab. Rich and luxurious, Alaska king crab delivers on the ‘wow’ factor, whether served simply, enhanced by a special sauce or used in signature preparations. The combined allowable catch for red and golden Alaska king crab is 12.1 million pounds this season.
- Alaska Snow Crab – Known as one of the best shellfish values thanks to its stunning appearance and ease of preparation, Alaska snow crab is recognized for its snowy-white meat, delicate flavor and tender texture. It is extremely easy to cook with and available year-round in two species: Opilio and Bairdi. The combined allowable catch for Opilio and Bairdi Alaska snow crab is 21.5 million pounds this season.
- Alaska Dungeness Crab –The largest and most flavorful Dungeness crab come from Alaska. Traditionally served whole, hot or cold, with melted butter or dipping sauces, Alaska Dungeness crab is known for its sweet flavor and flaky white meat making it also amazing in salads, sandwiches, appetizers and pasta. Fishermen from Southeast Alaska caught 1.4 million pounds of Dungeness crab this past summer. It is anticipated that the fall fishery will slightly increase the total annual catch.
You can either purchase whole crabs to crack and dig that gorgeous, sweet crab meat out of for this, or you can buy it already out of it’s shell, sealed in refrigerated 8-ounce packages at your local market. Don’t forget to #AskForAlaska every time!
So, make a batch of this hot crab dip that’s loaded with Alaska crab, two cheeses and warm spices today. Enjoy!
Thanks again to Alaska Seafood Marketing Institute for sponsoring today’s post and thank you for supporting the companies that continue to make Kevin Is Cooking possible.
Cajun Hot Alaska Crab Dip
- 1 lb Alaska lump crab meat preferred
- 8 oz cream cheese softened
- 8 oz Pepper Jack cheese shredded
- 1/2 cup mayonnaise
- 1 tbsp lemon juice half a lemon
- 2 tsp Cajun seasoning
- 1 tsp hot pepper sauce
- 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, Cajun seasoning, hot pepper sauce and ground mustard.
- Gently fold in the Alaska lump crab meat to incorporate.
- Spread in a shallow baking dish and top with remaining shredded cheese. Bake for 30 minutes until top is golden and cheese is bubbling.
- Serve with crackers of choice or sliced French bread pieces.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Cannot wait to try this!!! Sounds amazing, I’m sure! Haven’t made a bad recipe of yours yet!
Your favorite Alaskan fan ☺️❤️
Excellent Diana! So happy you’re following along and trying recipes. I have a wonderful one coming up that should be of interest. 🙂
This recipe is awesome! I’m always looking for some special dips and this is the one! The thing I lile most is that you use the crab meat as an ingredient. Though I’m not sure I can find Alaska crab around but I will try this dip recipe for sure!
Excellent, hope you give this a try Natalie!
I want to grab that spoon and start scooping away! This looks delicious Kevin! Perfect for holiday entertaining!
Cheesy and loaded with crab, what’s not to love, right Mary Ann? 🙂
BIG crab lovers in this house! So this dip has our name all over it! Perfect party and game day fare!
It’s rich and delish Marissa, enjoy!
Hey Kevin! I can get real crab but it means a trip to Knoxville. However, I think when I take Gary to his next doctor appointment at UT I will swing by an score some for this dip!! The other good news is right next to the seafood shop is a restaurant called Shuck; it’s an oyster bar and whoa is it good!
Funny, oysters are still the one I can’t get into. It’s the texture I guess! Hope you found that crab Dorothy and Gary is doing better! 🙂
Oh my god that looks good. I can’t get real crab where I live, and I tried canned crab once. Never again. I’ll see what I can find online. I must make this!
Maybe your market has some in the freezer section Mimi? Definitely worth the effort! 🙂
LOVE crab dip!! Probably cause of all of the cheese too. Lol. I could legit make a meal out of this alone. Looks delicious, Kevin!
This is super rich and worth every mouthful. So good Dawn!