LOUISIANA HOT CRAB DIP. Canned pumpkin is a pantry staple. Some people enjoy making pumpkin puree from scratch, but that can be time-consuming. This delicious, addictive crab dip will have your family begging for more.

In a bowl, combine the cream cheese, horseradish, Worcestershire and hot pepper sauce; mix well. Toss bread crumbs with paprika; sprinkle over top. Remove from heat; add green onions and cool. You can cook LOUISIANA HOT CRAB DIP using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of LOUISIANA HOT CRAB DIP

You need 2 lb of jumbo lump crab meat.
You need 8 oz of three 8ounce packages of cream cheese.
It's 2 cup of mayonnaise.
It's 1 1/4 cup of grated parmesan cheese.
It's 12 tbsp of minced green onions (white and green part).
Prepare 8 clove of garlic (minced).
Prepare 8 tsp of worcestershire sauce.
It's 6 tbsp of lemon juice.
It's 8 tsp of hot sauce.
It's 4 tsp of old bay seasoning.
You need of salt and pepper.

Reheat crab dip base and gently fold in crabmeat. Broil on high until cheese is hot and slightly melted. In Louisiana, almost anything gives us an excuse to throw a party. And with a crowd to feed, dips are an easy, delicious treat for hungry guests.

LOUISIANA HOT CRAB DIP instructions

Pre-heat oven to 325°.
Combine all ingredients in a casserole dish and mix well.
You may adjust ingredients seasonings to suit your taste.
Bake 35-45 minutes or until golden brown on top.
Serve hot with a bread or crackers of your choice ... i use Italian bread loafs.

Reader and Chef Ace Champion sent us this recipe for Creole Crab Dip that makes entertaining a no-brainer. Standard Creole seasonings like Old Bay and shallots highlight the crabmeat in this dish. Hot Crab Dip makes the perfect party appetizer. Hot Crab Dip Football season is here. The only thing that makes me feel better about the hubby checking scores all of the time and watching games, is… This is the only crab dip I have found that is some what similar to mine.