Crab Dip Recipe (Maryland Style)

Walk into a Maryland gathering, from a fancy restaurant to a backyard football party, and one thing is guaranteed. You’ll find a dish of hot, bubbling, cheesy crab dip commanding everyone’s attention.

It’s more than an appetizer, it’s a declaration of local pride.

Why This Recipe Just Works

Having tasted my way through more versions than I can count, I can tell you that the best crab dip is about harmony. You want to taste the sweet, luxurious crab in every single bite.

The other ingredients are there to lift it up, not bury it. This recipe gets that balance exactly right, and the feedback from fellow Marylanders proves it.

Ingredients Needed for the Recipe

Every ingredient here has a purpose. Stray from the list, and you might get a good dip, but you won’t get the *best* Maryland-style dip. Trust me on this.

• Cream Cheese (full-fat brick): The rich, tangy foundation that makes the dip irresistibly creamy and cohesive.
• Mayonnaise: Just a bit thins out the cream cheese for a perfect, scoopable texture without overwhelming flavor.
• Sour Cream: Adds a welcome tang that cuts through the richness and brightens everything up.
• Cheddar Cheese (shredded): Provides sharp, melty pockets of flavor; a mild enough cheese to let the crab shine.
• Ground Mustard: A secret weapon from classic crab cakes, it adds a subtle depth you can’t quite place but would definitely miss.
• Fresh Lemon Juice: That essential spark of brightness that makes all the other flavors pop.
• Old Bay Seasoning: The non-negotiable soul of the dish. This iconic spice blend is what makes it taste like Maryland in a dish.
• Worcestershire Sauce: Two teaspoons add a complex, savory, umami kick that ties the whole party together.
• Fresh Lump Crab Meat: The star. Using high-quality, fresh lump meat ensures sweet, tender chunks in every scoop.

How to make Crab Dip (Maryland Style)?

The process is beautifully straightforward. In about half an hour, you’ll have a showstopper ready for the table.

Step 1 – Prep and Soften

Start by preheating your oven to 375°F (191°C). Take a moment to let your brick of cream cheese truly soften at room temperature.

This simple step is the key to a smooth, lump-free dip that blends together in seconds.

Step 2 – Build the Creamy Base

In a large bowl, use a mixer to beat the softened cream cheese until it’s completely smooth and creamy. This should take about a minute.

Now, add everything except the crab and that final 1/4 cup of cheddar: the mayo, sour cream, 1 cup of cheddar, ground mustard, lemon juice, Old Bay, and Worcestershire. Beat it all together until you have a uniformly creamy, dreamy base.

Step 3 – Fold in the Star

Here’s where you switch tools. Put the mixer away and grab a spatula or a large spoon.

Gently, ever so gently, fold in the lump crab meat. You’ve paid for those beautiful chunks, so treat them with care to keep them intact.

Step 4 – Bake to Perfection

Transfer your mixture to a baking dish—a pie plate, a skillet, any 9-inch oven-safe dish will do. Sprinkle that reserved 1/4 cup of cheddar evenly over the top.

Bake for 25 minutes. You’re looking for it to be thoroughly hot, with the cheese melted and the edges bubbling invitingly.

The Heart of the Matter: Choosing Your Crab

This is the single most important decision you’ll make. The crab is the star, so don’t cast an understudy. Canned, shelf-stable crab meat will give you a dip, but not this dip.

Head to the seafood counter or refrigerated section and look for tubs labeled “fresh lump” or “hand-picked” crab meat. It’s pricier, yes, but the difference in sweet, delicate flavor and texture is monumental. The other ingredients are humble, so splurge here.

Tips

• For a spicier kick, feel free to bump the Old Bay up to a full 2 teaspoons. I often do.
• A couple dashes of your favorite hot sauce mixed into the base can add a lovely, subtle warmth.
• You can absolutely assemble the dip a day or two ahead. Just cover and refrigerate, then bake when you’re ready.
• If you’re serving a crowd all day, use a slow cooker. Mix, pour it in (hold the top cheese), and cook on low for 3-4 hours, adding the cheese at the end.

Serving Your Chesapeake Masterpiece

Keep your dippers simple and sturdy. You’ve crafted something magnificent, so you want a vehicle that can carry it without competing.

Toasted baguette slices, sturdy pita chips, simple crackers, or even crisp celery sticks are all perfect. They provide the crunch and structure needed to get every last bit of that creamy, crabby goodness from the dish to your mouth. And trust me, you’ll want every last bit.

Print Recipe

Crab Dip Recipe (Maryland Style)

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Appetizer

Difficulty: easy Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Cooking Temp: 191  C Servings: 8 Estimated Cost: $ 25 Calories: 285

Best Season: Winter, Spring, Fall, Summer

Description

This hot and cheesy Maryland crab dip gets the stamp of approval from locals and out-of-towners alike. For the best taste and texture, use fresh lump crab meat and the other 8 ingredients listed, including cream cheese, Old Bay seasoning, and cheddar cheese. Slow cooked or baked, this is the most irresistible dip. Draws a crowd every time I make it!

ingredients

Servings

• 8 ounces full-fat brick cream cheese (softened to room temperature)
• ¹⁄₄ cup mayonnaise
• ¹⁄₂ cup sour cream
• 1 ¹⁄₄ cups shredded cheddar cheese (divided)
• ¹⁄₂ teaspoon ground mustard
• 1 teaspoon lemon juice (freshly squeezed)
• 1 ³⁄₄ teaspoons Old Bay seasoning (plus more to taste; use 2 tsp for spicier version)
• 2 teaspoons Worcestershire sauce
• 1 pound fresh lump crab meat (hand-picked or fresh-picked; avoid canned if possible)
• 2 dashes hot sauce (optional, to taste)

Instructions

1. Preheat oven to 375°F (191°C).
2. 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.
3. Add the mayonnaise, sour cream, 1 cup of the cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined.
4. Using a spoon or silicone spatula, gently fold in the lump crab meat to avoid breaking it apart too much.
5. Transfer the mixture to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with the remaining 1/4 cup of cheddar cheese.
6. Bake for 25 minutes or until hot and bubbly around the edges.
7. Serve warm with crusty baguette slices, toasted artisan bread, pita chips, or sturdy homemade crackers.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 285kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 10g50%

Trans Fat 0.5g

Cholesterol 85mg29%

Sodium 690mg29%

Potassium 190mg6%

Total Carbohydrate 5g2%

Sugars 2g

Protein 21g42%

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Calcium 20 mg

Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make Ahead & Freezing Instructions: You can fully assemble this crab dip, cover tightly, and refrigerate for up to 2 days before baking. You can also freeze the unbaked or baked (and cooled) crab dip for up to 3 months. Thaw overnight in the refrigerator, then bake as directed.
• Cream Cheese: Use a full-fat brick of cream cheese — not spread or whipped versions.
• Best Crab Meat: Fresh (refrigerated) lump crab meat is ideal. Avoid canned unless it’s from the refrigerated seafood section.
• Slow Cooker Option: Combine all ingredients except 1/4 cup cheese in a slow cooker. Cook on low 3–4 hours. Add cheese in last 30 minutes.

Keywords: Maryland crab dip, hot crab dip, lump crab meat dip, Old Bay dip, party appetizer, Super Bowl dip