Description
Maryland Crab Dip is a creamy, flavorful seafood appetizer featuring lump crab meat blended with cream cheese, mayonnaise, sour cream, and a blend of spices including Old Bay seasoning. Baked until hot and bubbly with a golden cheesy crust, this dip is perfect for parties and gatherings, served warm with crackers, sliced baguette, or fresh vegetables.
Ingredients
Scale
Dip Base
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
Seafood and Cheese
- 1 1/2 cups lump crab meat, picked over for shells
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped green onions (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the dip.
- Mix Base Ingredients: In a mixing bowl, beat together the softened cream cheese, mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and cayenne pepper (if using) until the mixture is smooth and well combined.
- Fold in Crab and Cheese: Gently fold the lump crab meat, shredded cheddar cheese, and half of the grated Parmesan cheese into the creamy mixture, taking care not to break up the crab meat too much to retain its texture.
- Prepare Baking Dish: Transfer the crab and cheese mixture into a greased 1-quart baking dish or oven-safe skillet to ensure easy removal and even cooking.
- Add Topping: Sprinkle the remaining Parmesan cheese evenly over the top of the dip mixture to create a flavorful, golden crust.
- Bake: Bake the dip in the preheated oven for 20–25 minutes, or until the dip is hot, bubbly, and the top is lightly golden brown, signaling it’s ready to serve.
- Garnish and Serve: Remove from the oven and garnish with chopped green onions if desired. Serve warm with crackers, sliced baguette, or fresh vegetables for dipping.
Notes
- Use fresh lump crab meat for the best flavor and texture, but canned or pasteurized crab meat can be used in a pinch.
- For a cheesier variation, increase the amount of cheddar cheese or substitute some with Monterey Jack cheese.
- Adjust the cayenne pepper to your preferred spice level or omit if you want a milder dip.
- This dip can be made ahead and baked just before serving to save time.
