Description
This Spicy Maryland Crab Dip is a rich and flavorful appetizer featuring creamy cheese, zesty Old Bay seasoning, and tender lump crab meat. Perfect for gatherings and game day, it’s baked until bubbling and broiled to a golden finish, served warm alongside crackers or toasts.
Ingredients
Scale
Dip Ingredients
- 8 ounces cream cheese, at room temperature
- 5 ounces grated sharp cheddar cheese (about 1 1/4 cups), divided
- 1/4 cup sour cream
- 1/4 cup thinly sliced scallions, white and green parts (from about 2 scallions)
- 3 tablespoons mayonnaise
- 1 tablespoon hot sauce, such as Crystal, or more to taste
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons Old Bay Seasoning, plus more for sprinkling on top
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, or more to taste
- 1 pound lump blue crab meat, picked over for shells
- Crackers or toasts, for serving
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the dip.
- Mix the base: In a large mixing bowl, thoroughly stir together the cream cheese, half of the grated cheddar cheese, sour cream, scallions, mayonnaise, hot sauce, Dijon mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, garlic powder, and cayenne pepper until very well combined. Taste and adjust seasonings if desired, keeping in mind the crab will mellow the flavors.
- Add crab meat: Gently fold in the lump crab meat using a silicone spatula, being careful not to break up the lumps more than needed.
- Bake the dip: Transfer the mixture into a 1-quart baking dish and bake for 15 to 20 minutes until hot and bubbling.
- Broil with cheese topping: Remove the dish from the oven and turn on the broiler. Lightly sprinkle the remaining cheddar cheese and a dusting of Old Bay on top. Place the baking dish about 4 to 6 inches from the broiler and broil until the cheese is melted, bubbly, and lightly golden, about 2 to 3 minutes.
- Serve: Transfer the hot crab dip to a serving platter and serve immediately with crackers or toasts.
Notes
- To make the dip spicier, increase the amount of hot sauce and cayenne pepper according to your preference.
- Be careful with additional salt since Old Bay and crab meat already contribute significant saltiness.
- Use lump blue crab meat for best texture and flavor; avoid imitation crab or flaked crab for this recipe.
- The baking dish should hold about 1 quart; a smaller dish can cause overflow, and a larger one may yield a thinner dip.
- Serve warm for the best creamy, gooey texture and flavor.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 326 kcal
- Sugar: 2 g
- Sodium: 842 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 16 g
- Cholesterol: 98 mg
