Description
This rich and creamy Maryland-style crab dip is a perfect crowd-pleaser for gatherings and game days. Made with full-fat cream cheese, sour cream, mayonnaise, cheddar cheese, and fresh lump crab meat, it's seasoned with classic Old Bay, Worcestershire sauce, and a hint of lemon juice for a tangy kick. Baked until hot and bubbly, this dip is delicious served warm with crackers, bread, or fresh veggies.
Ingredients
Base
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (60g) mayonnaise
- 1/2 cup (120g) sour cream
Cheese
- 1 and 1/4 cups (155g) shredded cheddar cheese, divided
Seasonings and Flavorings
- 1/2 teaspoon ground mustard
- 1 teaspoon lemon juice
- 1 and 3/4 teaspoons Old Bay seasoning
- 2 teaspoons Worcestershire sauce
- 2 dashes hot sauce, optional (or to taste)
Seafood
- 1 pound fresh lump crab meat
Instructions
- Preheat the Oven: Set your oven to 375°F (191°C) to ensure it’s hot and ready when your dip mixture is prepared.
- Beat the Cream Cheese: In a large mixing bowl, use a handheld or stand mixer fitted with the paddle attachment to beat the softened cream cheese on medium-high speed until smooth and creamy—this usually takes about 1 minute.
- Mix Ingredients: Add mayonnaise, sour cream, 1 cup of shredded cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and hot sauce (if using) to the bowl. Beat everything together on medium-high speed until well combined. Then, carefully fold in the lump crab meat using a spoon or silicone spatula, preserving the lumps.
- Transfer to Baking Dish: Spoon the crab mixture into a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 25 minutes, or until the dip is hot and bubbly around the edges.
- Serve Warm: Remove the crab dip from the oven and serve immediately with your choice of crackers, bread, or vegetables.
- Store Leftovers: Cover any leftover dip and store it in the refrigerator for up to 5 days. Reheat either in the microwave or in a 350°F (177°C) oven until warmed all the way through.
Notes
- Using fresh lump crab meat is recommended for the best flavor and texture.
- Adjust the amount of hot sauce depending on your preferred spice level.
- This dip can be made ahead and baked just before serving.
- Serve with assorted crackers, crusty bread, or vegetable sticks for a delicious appetizer.
- Leftover dip freezes well; thaw in refrigerator before reheating.
