This ultra creamy, cheesy Hot Maryland Crab Dip Recipe is bringing you all of the best flavor that Maryland has to offer! I'm talking old bay seasoning and jumbo lump blue crab meat all baked together in this delicious easy crab dip recipe. Serve this as the perfect appetizer with toasted bread or your favorite crackers for the ultimate creamy dip!
For more crab recipes, try my Maryland Crab Cakes and Crab stuffed Mushrooms!
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Indulge your taste buds with a luscious crab dip that will transport you to coastal bliss. Picture a creamy concoction that harmonizes the delicate sweetness of succulent crab meat with a velvety base of cream cheese and the subtle tang of sour cream.
It doesn't stop there. This delectable dip is elevated with a medley of seasoning, freshly squeezed lemon juice, infusing the dip with a bright zest, enhancing the flavors of the crab. The savory touch of Worcestershire sauce adds depth and complexity, while delicate notes of garlic and onion dance in the background, tantalizing your taste buds with their subtle allure.
Each bite delivers an explosion of flavors, leaving you craving more!
This cheesy dip is perfect for game day parties during football season, cookouts, potlucks, and holiday gatherings. Added bonus, this is a super simple recipe with only 5 minutes of prep time!
This, my friend, is the embodiment of culinary delight—a crab dip that promises to satisfy your cravings, enchant your palate, and leave you longing for just one more taste. Get ready to savor every mouthwatering bite, as this dip takes you on a journey of coastal flavors and culinary bliss!
What kind of crab meat should I use?
If you're wondering how to choose crabmeat, here's a quick guide:
- My #1 choice - Fresh jumbo lump crab meat is the premium choice for crab dip. It's known for its sweet and delicate taste, which is often preferred in dishes where the crab flavor is the star (like this one). It has large, solid pieces of crab that offer a satisfying texture and a pronounced sweetness. It consists of larger, meaty pieces from the crab's body and has a sweet and delicate flavor. It provides a nice texture and presents well in the dip.
- Claw Crab Meat is also a good choice. Claw crab meat comes from the crab's claws and has a slightly stronger flavor compared to lump meat. It has a flakier texture and can add more richness to the dip
- Backfin Crab Meat is a combination of lump and smaller broken pieces from the body and back of the crab. It has a good balance of flavor and texture and is often more affordable than lump or jumbo lump.
Blue crab, Dungeness crab, or king crab are all excellent choices. Some other options are imitation crab meat and canned crab meat depending on availability!
Crab Dip Ingredients
See the recipe card for full recipe information on ingredients and quantities.
Simple ingredients make this the best hot crab dip recipe ever. Head to your kitchen, grab your
- Crabmeat - the kind of crab that you use matters! Here in Maryland, we're a little spoiled because we have some of the best crab in the US from the Chesapeake Bay. Jumbo lump crab meat is my favorite because I love dipping my bread into the dip and getting large chunks! However, lump crab meat works here too. Look for fresh crab meat, preferably Maryland blue crab. If you're unable find real deal fresh crab meat at your local grocery store, canned crab meat will suffice.
- Full fat cream cheese - I like to use Philadelphia cream cheese
- Mayo and Sour Cream - for added richness and creamy flavor.
- Dijon Mustard ​- to add a little
- Cheese - we're using a mix of sharp cheddar cheese and colby jack cheese for flavor and color. Sharp cheddar packs the flavor while colby jack adds a nice creamy texture with a good cheese pull. (we love a good cheese pull)
- Seasonings - old bay seasoning, garlic powder, and chives are all you need! You can also add in green onions if you'd like.
- Hot Sauce - a few dashes of hot sauce really give this delicious crab dip character and zesty flavor. It also brightens up all of those creamy flavors.
- Worcestershire Sauce
- Fresh Lemon Juice
Expert Tips
- Be sure to check for any shell fragments and remove them before using the crab meat in your dip.
- Use Quality Crab Meat: Use fresh or high-quality crab meat for the best flavor and texture. Lump crab meat or a combination of lump and claw meat works well for crab dip.
- Drain Excess Liquid: If using canned crab meat, drain any excess liquid thoroughly before adding it to the dip. This helps prevent the dip from becoming watery.
- Garnish with Fresh Herbs: Just before serving, sprinkle some freshly chopped herbs like parsley or chives on top. This adds visual appeal, freshness, and an herbal aroma.
- Remember to taste as you go and adjust the seasonings according to your preference. Enjoy the process of making the dip and savor the delicious results!
How to make Crab Dip
1. Preheat oven to 375 degrees F. Mix room temperature cream cheese, mayonnaise, sour cream, and dijon mustard in a large mixing bowl. Use a hand mixer to whisk together all of the ingredients. Mix until fully combined and smooth, about 1-2 minutes. Then add in old bay seasoning, Worcestershire sauce, hot sauce, garlic powder, and lemon juice. Continue to mix until combined. (Image #1 and #2)
2. Add half ot the sharp cheddar cheese, half of the colby jack cheese, and all of that fresh lump crab meat. Fold together with a rubber spatula and add to an oven safe baking dish. Sprinkle remaining cheese on top. Bake for 20 minutes, then broil for 3-5 minutes. (Image #3)
3. Allow the dip to cool for 10 minutes.
​Variations
- Cold Crab Dip - prepare this recipe as instructed, just don't bake it. Place it in an airtight container or cover with plastic wrap and store in the refrigerator until you're ready to serve.
- Cajun Crab Dip - replace old bay seasoning with cajun seasoning for a cajun twist on this delicious hot crab dip!
- Imitation Crab Dip - if you can't find any fresh crab meat, you can use imitation crab meat instead. Use an 8 oz bag of the flake style or chunk style imitation crab for best results.
- Serve in a bread bowl - hollow out a round bread loaf to create a bread bowl. Tear or cut the removed bread into pieces and use them, along with additional bread slices, to dip into the crab dip.
- Crockpot Crab Dip ​- mix everything together in a crockpot and cook on low for 2 hours, until the cheese is fully melted.
What to eat with Crab Dip
Crab dip can be enjoyed with a variety of accompaniments. Here are some common options:
1. Crackers: Choose plain or flavored crackers like butter crackers, saltines, water crackers, or even pita chips. Their mild taste and crunch complement the creamy and flavorful crab dip.
2. Toasted Bread: Sliced baguette or toasted bread, such as French bread or crostini, are excellent choices. The slight toastiness adds a nice texture to the dip.
3. Tortilla Chips: If you prefer a heartier dip experience, tortilla chips provide a sturdy base that can hold up well to the creamy crab dip.
4. Vegetable Sticks: Opt for crisp and fresh vegetable sticks such as celery, carrot, cucumber, bell pepper, or cherry tomatoes. They provide a refreshing and healthier alternative to crackers or chips.
5. Pretzels: Crunchy or soft pretzels can be a fun and flavorful option to pair with crab dip. Their saltiness can complement the dip's taste.
Ultimately, the choice of what to eat with crab dip is a matter of personal preference. Feel free to experiment with different options and find the combination that you enjoy the most.
Storing Leftovers and Making Ahead
Store any leftover dip in an airtight container or over with plastic wrap and store in the refrigerator for up to 5 days. You can also freeze the dip for up to three months.
When you're ready to re-heat, allow it to thaw in the refrigerator and reheat in the microwave until warm or in the oven at 350 degrees F for 10-15 minutes.
Making ahead: this dip can be made up to 2 days in advance. Combine all of the ingredients in a large bowl and cover with plastic wrap (do not bake). When you're ready to serve, add to a baking dish and top with cheese and bake according to recipe instructions.
Recipe FAQs
Crab dip can be runny if you don't drain any excess liquid from the container prior to mixing into the dip. You can make the mixture thicker by adding more cream cheese.
Yes, crab dip freezes well! Store in a freezer safe container for up to 3 months in the freezer. When you're ready to reheat, simply thaw in the fridge and place in the microwave until warm.
Yes, use 8 ounces of flake or chunk style imitation crab meat in place of fresh crab meat.
Any cracker will do, however, ritz and townhouse crackers are some of my favorites. You can also use tortilla chips, pita chips, or toasted sourdough bread.
Crab dip will last in the refrigerator in an airtight container for up to 5 days.
More Seafood Recipes
- Seafood Pasta Salad
- Cajun Seafood Boil Recipe
- Crab Mac and Cheese
- Garlic Butter Seafood Boil Sauce
- Easy Pan-Seared Shrimp
- Coconut Shrimp with Dipping Sauce
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Maryland Crab Dip Recipe
Equipment
- 9 inch baking dish
- Mixing Bowl
Ingredients
- 1 lb Jumbo Lump Crab Meat
- 8 oz Cream Cheese (room temperature)
- â…“ cup Mayonnaise
- ¼ cup Sour Cream
- 2 tbsps Dijon Mustard
- 1 tbsp Fresh Lemon Juice
- 2 tsp Worcestershire Sauce
- 1 tsp Hot Sauce
- 1 ½ tbsp Old Bay Seasoning
- 1 tsp Garlic Powder
- 1 tbsp Chives
- 1 tsp Red Pepper Flakes (optional)
- 4 oz Colby Jack Cheese (shredded)
- 8 oz Cheddar Cheese (shredded)
Directions
- Preheat oven to 375 degrees F. Check crab meat for any shell fragments and remove them before using the crab meat in your dip. Drain off any excess liquid.
- Mix room temperature cream cheese, mayonnaise, sour cream, and dijon mustard in a large mixing bowl. Use a hand mixer to whisk together all of the ingredients. Mix until fully combined and smooth, about 1-2 minutes. Then add in old bay seasoning, Worcestershire sauce, hot sauce, garlic powder, chives, and lemon juice. Continue to mix until combined.
- Add half ot the sharp cheddar cheese, half of the colby jack cheese, and all of that fresh lump crab meat. Fold together with a rubber spatula and add to an oven safe baking dish. Sprinkle remaining cheese on top. Bake for 20 minutes, then broil for 3-5 minutes.
- Allow the dip to cool for 10 minutes. Serve with crackers, toasted bread, or fresh vegetables.
Notes
- Be sure to check for any shell fragments and remove them before using the crab meat in your dip.
- Use Quality Crab Meat: Use fresh or high-quality crab meat for the best flavor and texture. Lump crab meat or a combination of lump and claw meat works well for crab dip.
- Drain Excess Liquid: If using canned crab meat, drain any excess liquid thoroughly before adding it to the dip. This helps prevent the dip from becoming watery.
- Garnish with Fresh Herbs: Just before serving, sprinkle some freshly chopped herbs like parsley or chives on top. This adds visual appeal, freshness, and an herbal aroma.
- Remember to taste as you go and adjust the seasonings according to your preference. Enjoy the process of making the dip and savor the delicious results!
- Cold Crab Dip - prepare this recipe as instructed, just don't bake it. Place it in an airtight container or cover with plastic wrap and store in the refrigerator until you're ready to serve.
- Cajun Crab Dip - replace old bay seasoning with cajun seasoning for a cajun twist on this delicious hot crab dip!Â
- Imitation Crab Dip - if you can't find any fresh crab meat, you can use imitation crab meat instead. Use an 8 oz bag of the flake style or chunk style imitation crab for best results.
- Serve in a bread bowl - hollow out a round bread loaf to create a bread bowl. Tear or cut the removed bread into pieces and use them, along with additional bread slices, to dip into the crab dip.
- Crockpot Crab Dip ​- mix everything together in a crockpot and cook on low for 2 hours, until the cheese is fully melted.
- Â
- My #1 choice - Fresh jumbo lump crab meat is the premium choice for crab dip. It's known for its sweet and delicate taste, which is often preferred in dishes where the crab flavor is the star (like this one). It has large, solid pieces of crab that offer a satisfying texture and a pronounced sweetness. It consists of larger, meaty pieces from the crab's body and has a sweet and delicate flavor. It provides a nice texture and presents well in the dip.
- Claw Crab Meat is also a good choice. Claw crab meat comes from the crab's claws and has a slightly stronger flavor compared to lump meat. It has a flakier texture and can add more richness to the dip
- Backfin Crab Meat is a combination of lump and smaller broken pieces from the body and back of the crab. It has a good balance of flavor and texture and is often more affordable than lump or jumbo lump.
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