Hot Baked Crawfish Dip
If you love crawfish, you will love this ooey, gooey hot baked crawfish dip. Tender crawfish tails are combined with cream cheese, Parmesan, green onions and garlic and served with warm bread or crackers.
If you’re looking for the kind of appetizer that makes people hover suspiciously close to the snack table, this Hot Baked Crawfish Dip is exactly the vibe. Warm, creamy, a little spicy, and packed with Louisiana flavor, it’s the kind of dish that disappears so fast you’ll swear someone hid the pan. This rich crawfish dip is a lifesaver for holidays, tailgates, game nights, and Mardi Gras celebrations.
Looking for more gooey dip recipes? You will love Mississippi Sin Dip, Hot Corn Dip with Cream Cheese, or Broccoli Artichoke Dip.
“Just made this for Super Bowl Sunday. It’s pretty darn delicious!”
– Belle
Recipe at a glance
- Packed with bold Cajun flavor from crawfish tail meat and shrimp boil seasoning
- Creamy, cheesy texture with cream cheese and Parmesan
- Easy, one-bowl appetizer that comes together fast
- Perfect party dip for game day, holidays, and Mardi Gras
- Make-ahead friendly for stress-free entertaining
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Ingredients you will need
This luscious crawfish dip comes together quickly, uses simple ingredients, and the end result practically begs to be scooped onto a warm crostini or your favorite crunchy cracker. To make this easy crawfish dip recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Cream Cheese – The rich, creamy base that holds everything together and gives the dip its smooth, indulgent texture.
- Parmesan Cheese – Adds a salty, nutty depth of flavor and creates a golden, bubbly topping when baked.
- Mayonnaise – Enhances creaminess and adds a subtle tang that balances the richness of the cheese.
- Dried Mustard – Provides a gentle sharpness that cuts through the creaminess without overpowering the dip.
- Green Onions – Bring a fresh, mild onion flavor and a pop of color that brightens each bite.
- Garlic – Adds savory warmth and depth, tying together the creamy and spicy elements.
- Shrimp Boil Seasoning – Infuses the flavorful dip with classic Cajun spices—bold, aromatic, and unmistakably Southern.
- Worcestershire Sauce – Adds umami richness and a hint of tang that deepens the overall flavor profile.
- Crawfish Tail Meat – The star ingredient—tender, sweet, and briny, delivering authentic Louisiana flavor.
Substitutions and variations
- Crawfish Substitute: Swap crawfish tail meat with cooked shrimp, crab meat, or lobster for an easy seafood variation.
- Cheese Options: Replace Parmesan with shredded mozzarella, Monterey Jack, cheddar cheese, or a blend of Italian cheeses for a different flavor profile.
- Spice Level: Add cayenne pepper, hot sauce, or Creole seasoning to increase the heat.
- Lighter Version: Use reduced-fat cream cheese and mayonnaise for a lighter dip without sacrificing flavor.
- Garlic Variation: Substitute fresh garlic with ½ teaspoon garlic powder if needed.
- Green Onion Swap: Use finely diced shallots or chives for a slightly different onion flavor.
- Extra Cajun Flavor: Add a pinch of smoked paprika, cajun seasoning, or Old Bay seasoning for additional depth.
How to make hot baked crawfish dip
Step 1: Preheat oven to 350°F. In a medium mixing bowl, measure the cream cheese, ¾ cup of Parmesan, mayonnaise, dried mustard, green onions, garlic, shrimp boil seasoning, Worcestershire sauce, and crawfish meat.
Step 2: Mix until smooth and fully combined. Taste and season with salt and pepper.
Step 3: Spread the warm crawfish mixture into a small baking dish, pie plate, or cast iron skillet. Bake for 20 minutes.
Step 4: Sprinkle on the remaining ¼ cup of Parmesan and bake for an additional 10 minutes, or until the top is melted, golden, and bubbly. Serve piping hot with crackers or crostini.
Need more ideas for leftover crawfish meat? Check out crawfish bisque, crawfish beignets, and shrimp and crawfish étouffée.
Serving suggestions
- Spread it onto crostini, slices of toasted baguette, or tortilla chips.
- Serve with Ritz crackers for a nostalgic Southern touch.
- Spoon it into small puff pastry cups for a bite-size party appetizer.
- Use it as a dip for a crudite platter of celery, red bell pepper wedges, and carrot sticks.
- Add a squeeze of lemon on top to brighten it up.
- Pair it with a cold beer or a crisp white wine—chef’s kiss.
Storage and reheating instructions
- Storage: Store leftover crawfish dip in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 325°F until warmed through, or microwave in short intervals, stirring between each, until hot.
- Freezing: Freezing is not recommended, as the creamy texture may change once thawed.
Crawfish dip FAQ’s
Yes. Assemble the dip, cover, and refrigerate for up to 24 hours. Bake just before serving.
Don’t just save this dip for crawfish season! You can absolutely use frozen crawfish meat. Thaw completely and drain well before using to avoid excess moisture. If you can’t find crawfish tail meat locally, check out these online retailers: Cajun Grocer, Bocage Crawfish, or Louisiana Crawfish Co.
Yes. Heat on LOW for 2–3 hours, stirring occasionally, until hot and creamy.
No extra seasoning is needed if the crawfish is already cooked and seasoned, but you can adjust salt and spice to taste.
It’s best served hot, but it will stay creamy and flavorful for about 30 minutes at room temperature.
More crawfish recipes
Tried This Recipe? Let Me Know!
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If you made Hot Baked Crawfish Dip, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Hot Baked Crawfish Dip
Ingredients
- 8 ounces cream cheese softened
- 1 cup Parmesan cheese divided
- ¼ cup mayonnaise
- 1 teaspoon dried mustard
- 2 green onions white and green parts, chopped
- 1 clove garlic pressed
- ½ teaspoon shrimp boil
- ½ teaspoon Worcestershire sauce
- 8 ounces cooked crawfish tail meat
- Crackers or crostini
Instructions
- Preheat oven to 350 degrees F.
- Combine the cream cheese, ¾ cup Parmesan cheese, mayonnaise, dried mustard, green onions, garlic, shrimp boil and Worcestershire sauce in a medium mixing bowl. Stir ingredients together until combined.
- Gently fold in the crawfish tail meat.
- Season with salt and pepper.
- Spread the crawfish mixture into a small baking dish or pie plate.
- Bake for 20 minutes. Top the dip with remaining ¼ cup of Parmesan cheese and bake until cheese is melted and bubbly, about 10 minutes more.
- Serve hot spread on crackers or crostini.
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Notes
- Be sure the cream cheese is fully softened to ensure a smooth, lump-free dip.
- Drain crawfish tail meat well and pat dry to prevent excess moisture.
- Gently fold in the crawfish to keep the meat tender and intact.
- Taste the mixture before baking and adjust salt and seasoning as needed.
- For a slightly crisp top, broil the dip for 1–2 minutes at the end, watching closely.
- This dip thickens as it cools—serve hot for the best texture.
- If making ahead, let the dish sit at room temperature for 10–15 minutes before baking.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
You will not be disappointed, Julie! I hope you come back and let me know how you liked it.
I have some leftover crawfish & shrimp from last night. I’m going to use them both!
I’m so glad you and yours enjoyed the dip, Maureen! Thank you so much for coming back and leaving a comment and review.
O my bunch loved it!! Thank you so much !
I’m glad you like the recipe, Belle! Thanks for coming back and leaving a review.
I’m so glad you enjoyed the recipe, Marie! Thanks for coming back and leaving a review.
Came out great.. added a dash of old bay seasoning (plus the Cajun spice blend)