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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.
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
- 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.