Description
Maryland Crab Dip is a rich and creamy appetizer featuring lump crab meat blended with cream cheese, mayonnaise, sour cream, sharp cheddar cheese, and a perfect blend of seasonings. Baked until bubbly and golden, it’s served warm with crackers or baguette slices, making it a crowd-pleasing starter for gatherings and parties.
Ingredients
Scale
Dip Base
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 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
Crab and Cheese
- 12 oz lump crab meat
- 1 cup shredded sharp cheddar cheese, divided
For Serving
- Crackers, baguette slices, or tortilla chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the dip.
- Mix the Base: In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream. Stir thoroughly until the mixture is completely smooth and creamy.
- Add Seasonings: Stir in the grated white onion, seasoning salt, Worcestershire sauce, fresh lemon juice, finely chopped Italian parsley, Tabasco sauce to your preferred heat level, and freshly ground black pepper. Mix until all ingredients are well incorporated.
- 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 for texture and appearance.
- Assemble & Bake: Transfer the crab mixture into a lightly greased baking dish and spread it evenly. Sprinkle the remaining shredded cheddar cheese over the top. Bake in the preheated oven for 30 minutes or until the dip is hot and bubbly with a golden cheese topping.
- Serve: Remove the dip from the oven and serve warm with crackers, baguette slices, or tortilla chips for dipping.
Notes
- Use lump crab meat for best texture and flavor. Avoid flaked crab meat to keep chunks intact.
- Adjust Tabasco sauce according to your heat preference.
- This dip can be prepared a few hours ahead and refrigerated before baking.
- For a lower fat version, substitute light mayonnaise and reduced-fat sour cream.
- Serve immediately after baking for best taste and texture.
