Crab Dip (Maryland Style)
Delicious Crab Dip (Maryland Style) made with lump crab meat and creamy cheeses, perfect for serving as an appetizer.
Equipment
- mixing bowl
- handheld or stand mixer
- baking pan
Ingredients
- 8 ounces cream cheese softened to room temperature
- ¼ cup mayonnaise
- ½ cup sour cream
- 1 and ¼ cups shredded cheddar cheese divided
- ½ teaspoon ground mustard
- 1 teaspoon lemon juice
- 1 and ¾ teaspoons Old Bay seasoning
- 2 teaspoons Worcestershire sauce
- 1 pound fresh lump crab meat
- 2 dashes hot sauce optional, or to taste
Instructions
- Preheat oven to 375°F (191°C).
- In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
- Add the mayonnaise, sour cream, 1 cup cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined. Using a spoon or silicone spatula, gently fold in the lump crab meat. If you used hot sauce, taste, then add more hot sauce if desired.
- Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining ¼ cup of cheddar cheese.
- Bake for 25 minutes or until hot and bubbly around the edges.
- Serve warm.
- Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or in a 350°F (177°C) oven until warmed throughout.
Notes
For make-ahead instructions, assemble the dip, cover tightly, and refrigerate for up to 2 days before baking. It can also be frozen for up to 3 months.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 5gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 150mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg
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