Crab Dip (Best Maryland Style)
To achieve the finest texture, it is essential to use lump crab meat along with each of the specified ingredients. Avoid substitutions for optimal results. This crab dip is best paired with a crusty baguette, sturdy crackers, celery sticks, or pita wedges. For further guidance and to determine which crab meat is most suitable, refer to the blog post above.
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
Cream Cheese: For best results, use a block of full-fat cream cheese rather than cream cheese spread. While lower-fat options like reduced-fat cream cheese, sour cream, and mayonnaise can be substituted, the dip will have a richer flavor with the full-fat ingredients.
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.
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.