There is nothing in this world quite like a deliciously cheesy, hot party dip and while normally I am not one to pair seafood with cheese, Maryland Hot Crab Dip just makes it work. It makes it work so, so well. Spiced with Old Bay and stuffed with plenty of chunks of sweet crab meat tucked into a creamy base, this crab and cheddar dip is like the ultimate appetizer – the kind that’s nearly impossible to walk away from.
When I say “tucked into a creamy base,” I mean that there are not one, not two, but three creamy agents at work here. There’s cream cheese, which is maybe the ideal choice for a baked dip, but there’s also mayo and sour cream, so the finished product is not too heavy but still rich.
The other keys to success with crab dip are to use plenty of Old Bay and a touch of ground mustard. They bring in a bit of balance to the creaminess and add a hit of zestiness that only Old Bay can. While you can use any crab meat here, lump crab meat is probably your best option. It has a more mild flavor than claw meat, but whatever you can get your hands on will work just fine!
There’s cheddar tucked into the dip and sprinkled over the top too, because what is a baked dip without that ooey-gooey blanket of cheese? It’s a must! It’s an easy dip – just a bit of stirring and some oven time – and it’s one that everyone loves. It goes fast!
Maryland Hot Crab Dip
10m prep time
30m cook time
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cheddar cheese, grated and divided
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon ground mustard
- 1 lb lump crabmeat
- Hot sauce, to taste, optional
- Preheat oven to 350°F.
- In a medium bowl, beat cream cheese until smooth. Add mayonnaise, sour cream, Old Bay, ground mustard, and half of the cheese, and mix until smooth. If desired, mix in a dash or two of hot sauce.
- Add crabmeat and toss gently to combine. Transfer to a shallow 1 1/2 quart baking dish and top with remaining cheese. Sprinkle with a bit of Old Bay seasoning.
- Bake until hot and bubbly, about 30 minutes. Enjoy!
Recipe adapted from McCormick.