Crab Dip (Best Maryland Style)
This Maryland-style crab dip is a rich, creamy, and indulgent appetizer, perfect for any occasion. Combining lump crab meat with cream cheese, sour cream, and a dash of Old Bay seasoning, it delivers the authentic taste of the Chesapeake Bay.
Baked to golden perfection, the dip is topped with melted cheddar cheese and served warm for a comforting, crowd-pleasing treat. It pairs perfectly with crispy baguette slices, crackers, or fresh celery sticks for added crunch.
For the best results, stick to the recommended ingredients, especially fresh crab meat and full-fat cream cheese. Whether serving at a party or enjoying a cozy night in, this crab dip is sure to impress.
Crab Dip (Best Maryland Style) – Ingredients
Fresh lump crab meat is the heart of this dip, delivering a tender, sweet flavor that elevates every bite. Cream cheese provides a creamy, rich base, while mayonnaise and sour cream add tang and smoothness.
Shredded cheddar cheese melts perfectly into the dip, enhancing the flavor with a sharp, savory bite. A dash of Old Bay seasoning infuses the dip with a distinctive, spicy kick, balancing the richness of the other ingredients.
Lemon juice brightens the flavors, while Worcestershire sauce adds depth. Ground mustard subtly enhances the overall taste, rounding out this indulgent Maryland-style treat.
Recipe Tips for Crab Dip (Best Maryland Style)
- Use Fresh Lump Crab Meat
The key to this crab dip’s irresistible flavor and texture lies in using fresh lump crab meat. Avoid canned varieties or imitation crab, as they lack the delicate sweetness and tender texture of fresh crab. Look for refrigerated, lump crab meat for the best results. It will elevate the entire dish and provide that authentic Maryland-style taste. - Don’t Skimp on Full-Fat Ingredients
For the creamiest, most indulgent dip, use full-fat versions of cream cheese, mayonnaise, and sour cream. While you can experiment with lighter options, the richness of the full-fat ingredients ensures a velvety texture and enhances the flavor profile. The creaminess pairs perfectly with the crab’s delicate flavor. - Adjust Old Bay to Your Spice Preference
Old Bay seasoning is a must in this recipe, providing the signature Chesapeake Bay spice blend. If you prefer a milder dip, use 1 and 1/2 teaspoons of Old Bay. For those who love heat, feel free to increase the seasoning to 2 teaspoons or add a couple of dashes of hot sauce to the mix for an extra kick.
What to Serve with Crab Dip (Best Maryland Style)
- Crusty Baguette
Serve this creamy, flavorful crab dip with slices of a crusty baguette. The crispy exterior and soft interior of the bread provide a satisfying contrast to the rich, smooth dip. It’s a classic combination that brings out the best in both the crab and the creamy ingredients. - Sturdy Crackers
Opt for sturdy crackers, like water crackers or butter crackers, to scoop up the dip. These crackers won’t break apart under the weight of the creamy dip, ensuring each bite is as satisfying as the last. Their subtle flavor allows the crab dip to shine without overpowering it. - Celery Sticks or Pita Wedges
For a lighter, refreshing option, serve the dip with crisp celery sticks or pita wedges. The cool, crunchy texture of the celery offers a clean contrast to the richness of the crab dip, while the pita wedges provide a warm, soft option for scooping.
FAQ about Crab Dip (Best Maryland Style)
1. Can I make this crab dip ahead of time?
Yes! You can fully assemble the dip, cover it tightly, and refrigerate it for up to 2 days before baking. This makes it perfect for preparing in advance for parties or gatherings. Just bake it when you’re ready to serve!
2. Can I use frozen crab meat instead of fresh?
Fresh crab meat provides the best flavor and texture for this dip, but if fresh isn’t available, you can use frozen crab meat. Be sure to thaw it thoroughly and drain any excess moisture before adding it to the dip.
3. What can I use instead of Old Bay seasoning?
If you don’t have Old Bay seasoning, you can substitute with a mix of celery salt, paprika, ground mustard, and a pinch of cayenne pepper for a similar flavor profile. However, Old Bay is the signature spice blend for this recipe and is highly recommended.
4. Can I make this dip in a slow cooker?
Yes, you can! Simply follow the first steps of the recipe, then transfer the mixture into your slow cooker. Cook on low for 3-4 hours until the dip is hot and creamy, stirring occasionally. Add the remaining cheddar cheese during the last 30 minutes of cooking.
Crab Dip (Best Maryland Style)
Ingredients
- 1 pound fresh lump crab meat*
- 8 ounces 226g full-fat brick cream cheese, softened to room temperature
- 1/2 cup 120g sour cream
- 1/4 cup 60g mayonnaise
- 1 and 1/4 cups 155g shredded cheddar cheese, divided
- 1 teaspoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground mustard
- 1 and 3/4 teaspoons Old Bay seasoning*
- Optional: 2 dashes of hot sauce or to taste
Instructions
- Preheat your oven to 375°F (191°C).
- In a large mixing bowl, beat the softened cream cheese on medium-high speed using a handheld or stand mixer with a paddle attachment, until smooth and creamy, approximately 1 minute.
- Incorporate the mayonnaise, sour cream, 1 cup of cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and hot sauce (if desired). Continue mixing on medium-high speed until well-combined. Gently fold in the lump crab meat using a spoon or silicone spatula. If hot sauce is included, taste and adjust the level of spice as needed.
- Transfer the mixture into a 9-inch (or slightly larger) baking dish, pie plate, or oven-safe skillet. Top with the remaining 1/4 cup of cheddar cheese.
- Bake for 25 minutes, or until the dip is hot and bubbly around the edges.
- Serve while warm.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or place in a 350°F (177°C) oven until heated through.
Notes
Old Bay: Adjust the quantity of Old Bay seasoning according to your spice preference, using 2 teaspoons for a more robust kick.
Choosing Crab Meat: For guidance on the best crab meat to use, refer to the blog post above. Fresh (refrigerated) lump crab meat is highly recommended for the best flavor and texture.
Slow Cooker Option: Follow steps 2 and 3, but instead of transferring the mixture to a baking dish, spoon it into a slow cooker. Cook on low for 3–4 hours until the dip is hot and creamy, stirring occasionally. During the last 30 minutes of cooking, sprinkle the remaining 1/4 cup of cheddar cheese on top.
