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Low Country Crab Dip (As Seen On GMA)

Yields12 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Growing up in the South, nothing brings us together like football and a good crab boil. I have taken all of the ingredients we love from a Low Country Crab Boil and combined them in a dip. Smoked sausage, sweet corn, and luscious lump crab combined in a three cheese creamy medley of goodness. And don't forget the roasted potatoes for dipping! Want to elevate your tailgate this season, this is the way to go!

 2 tbsp butter
 ½ lb smoked sausage, diced
 1 onion, small diced
 1 cup fresh corn
 3 cloves garlic, minced
 8 oz cream cheese, softened
 ½ cup mayonnaise
 1 cup shredded cheddar cheese
 ½ cup shredded mozzarella cheese
 ½ cup grated parmesan cheese
 2 tsp cajun seasoning
 8 oz canned lump crabmeat
 cooking spray
 2 lbs small red potaotes,washed, skin on, halved
 2 tbsp olive oil
 2 tsp cajun seasoning
 1 stalk green onions, sliced
 4-6 inch bamboo skewers or cocktail sticks

Preheat oven to 400˚F.
Heat butter in a skillet over medium heat. Cook sausage for 3-4 minutes until browned. Stir in onions and cook 2-3 minutes just until onions are softened. Add corn and garlic to pan; cook an additional 2 minutes. Remove from heat to slightly cool.


In a bowl, combine cream cheese, mayonnaise, cheeses and seasoning. Stir in cooked sausage and corn mixture. Mix well to combine. Gently fold in crabmeat.


Spray baking dish with cooking spray. Spoon dip into prepared dish.


Spread potatoes evenly on a sheet pan. Drizzle with oil and sprinkle with Cajun seasoning.


Place crab dip and potatoes in the oven. Bake for 20-25 minutes until dip is bubbly and golden brown and potatoes are fork tender. Arrange potatoes on skewers and serve with hot dip. Garnish with sliced green onions.

Nutrition Facts

Servings 12