Crab Dip I

15 servings Prep: 10 m Cook: 20 m Total: 30 m Beginner
5.0/5 (1)
An easy classic crab dip great for parties and weddings. Made with lump crabmeat (or shrimp or crawfish), golden mushroom soup, and the holy trinity sautéed in butter, this creamy Louisiana dip is always a crowd-pleaser. Serve with your favorite crackers.

Ingredients

15 servings
  • 2 lbs Crab, Crawfish or Shrimp
  • 1/2 stick butter
  • 1 bunch celery, chopped
  • 1-2 onions, chopped
  • 3 (10 oz) cans golden mushroom soup
  • 1 bell pepper, chopped
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Sauté onion, bell pepper and celery in the butter over medium heat until soft, about 8-10 minutes.
  2. Once soft, add the crabmeat or shrimp. If using crawfish, simmer while frozen and cook until thawed. Season to taste with salt and pepper.
  3. Add mushroom soup and more seasoning if needed.
  4. Cook for 15 minutes more on medium heat, stirring often to prevent scorching.
  5. Serve warm with your favorite crackers or Cajun firecrackers.

Common Problems and Solutions

Q: Why is my dip scorching on the bottom?

A: The mushroom soup base can stick and burn easily. Keep the heat at medium (not high) and stir often, especially once the soup is added. A heavy-bottomed pot helps distribute heat more evenly.

Q: Can I make this ahead of time?

A: Yes, this dip actually tastes better the next day as the flavors meld. Make it up to 24 hours ahead, refrigerate, and reheat gently on the stovetop or in a slow cooker, stirring occasionally.

Q: My dip is too thick/thin, how do I fix it?

A: If too thick, thin with a splash of seafood stock or milk. If too thin, let it simmer uncovered a bit longer to reduce, or add an extra can of soup.

Tips and Techniques

Don’t skip the step of sautéing the vegetables until they’re truly soft—this develops the flavor base. If using frozen crawfish, don’t thaw them first; add them frozen and let them cook in the butter and vegetables. For crab, use lump crabmeat for the best texture and avoid over-stirring once added to prevent breaking up the lumps.

Ingredient Substitutions

  • golden mushroom soup: cream of mushroom soup
  • lump crabmeat: shrimp (peeled, deveined, chopped) or crawfish tails
  • butter: olive oil or vegetable oil

Equipment Needed

  • Heavy-bottomed pot or Dutch oven
  • Wooden spoon for stirring
  • Sharp knife and cutting board

Historical Context

Golden mushroom soup became a staple in Louisiana party dips in the 1960s-70s as a convenient shortcut that still delivered rich, savory flavor. This style of seafood dip is a wedding and graduation party classic throughout South Louisiana.