Description
Maryland Crab Dip is a creamy, cheesy appetizer bursting with fresh lump crab meat and classic seasonings. Perfectly baked until hot and bubbly, this crowd-pleasing dip combines cream cheese, mayo, sour cream, cheddar cheese, and a touch of spice, making it ideal for parties or casual gatherings. Serve it warm with crackers, baguette slices, or tortilla chips.
Ingredients
Scale
Dip Base
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
Seasonings & Flavorings
- 1 tablespoon grated white onion
- 1 teaspoon all-purpose seasoning salt (e.g., Lawry’s Seasoned Salt)
- ½ teaspoon Worcestershire sauce
- Juice of ½ lemon
- 2 tablespoons finely chopped Italian parsley
- Tabasco sauce, to taste
- Freshly ground black pepper, to taste
Cheese & Crab
- 1 cup shredded sharp cheddar cheese, divided
- 12 oz lump crab meat
To Serve
- Crackers, baguette slices, or tortilla chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip.
- Mix the Base: In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream. Stir until the mixture is smooth and well blended, forming the creamy base of the dip.
- Add Seasonings: Stir in the grated white onion, seasoning salt, Worcestershire sauce, lemon juice, chopped Italian parsley, Tabasco sauce to your preferred heat level, and freshly ground black pepper. Mix well to ensure all the flavors are integrated.
- Fold in Crab Meat & Cheese: Gently fold in the lump crab meat along with half of the shredded sharp cheddar cheese. Be careful to keep the crab lumps intact to maintain texture and presentation.
- Assemble & Bake: Transfer the crab dip mixture into a lightly greased baking dish and spread it evenly. Sprinkle the remaining cheddar cheese evenly over the top. Bake in the preheated oven for 30 minutes, or until the dip is heated through, bubbly, and the cheese is melted and slightly golden.
- Serve: Remove from the oven and let it cool slightly. Serve the warm crab dip with an assortment of crackers, baguette slices, or tortilla chips for dipping and enjoy!
Notes
- Use fresh lump crab meat for the best flavor and texture; avoid canned crab meat if possible.
- You can adjust the amount of Tabasco sauce according to your preferred spice level.
- This dip can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from the fridge.
- To make it gluten-free, serve with gluten-free crackers or vegetable sticks.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
