If you’ve ever scooped into a crock of Maryland-style hot crab dip and hit those big, tender lump crab pockets under a golden, bubbly cheese lid, you know exactly why this appetizer is a staple from game day to holiday spreads. Today we’re going all-in on the classic Chesapeake profile: Old Bay warmth, silky creaminess, and crab-forward flavor that lets the seafood shine. Expect an easy, bake-and-serve dip that stays scoopable, deeply savory, and unapologetically Maryland.

Maryland’s love affair with blue crab runs deep—from summer feasts to stadium snacks. To honor that heritage and the spice blend that shaped it, we’ll pull a little regional context from Visit Maryland and give a nod to the seasoning that defines the state’s flavor—Old Bay—so your dip tastes like it came straight off a Chesapeake menu.

Table of Contents

What Makes It “Maryland-Style”?

A lot of crab dips exist. This one leans into a very specific identity:

Lump (or jumbo lump) crab meat—visible, succulent pieces
Old Bay seasoning—the Chesapeake signature
A cream cheese + mayo backbone (with just enough sour cream for scoopability)
Sharp cheddar on top (meltability + tang)
Lemon, Worcestershire, and a touch of mustard for zing and umami
Baked hot and bubbly until the edges just kiss golden brown

No artichokes, no spinach, no overblended mush—just a richly seasoned, crab-forward dip that tastes like coastal Maryland.

Ingredients for Maryland-Style Hot Crab Dip

1 lb (450 g) lump crab meat, drained and gently picked over for shells
8 oz (225 g) cream cheese, softened
½ cup mayonnaise
½ cup sour cream
2–3 tsp Old Bay seasoning, to taste
1 tsp Dijon mustard (or ½ tsp dry mustard)
1 tsp Worcestershire sauce
1–2 tbsp fresh lemon juice (plus zest if you like a citrusy finish)
1½ cups shredded sharp cheddar cheese, divided (1 cup in the base, ½ cup on top)
2–3 tbsp finely sliced scallions (green parts) or chives
Optional heat: ½–1 tsp hot sauce or a pinch of cayenne
Optional aromatics: 1 small garlic clove, finely grated
Finish: chopped chives/parsley and a pinch of Old Bay

Substitutions & notes

Crab meat: Backfin works in a pinch; consider a half-and-half mix (lump + backfin) to stretch budget while keeping visible chunks.
Cheese: Swap a portion of cheddar for low-moisture mozzarella (stretch) or Gruyère (nutty depth).
Old Bay alternative: If unavailable, approximate with celery salt + paprika + black pepper + a whisper of cayenne.
Dairy: Full-fat yields the most stable, creamy bake. Lower-fat swaps can be used, but watch for weeping/curdling if overbaked.

Equipment

1½–2-quart baking dish or 9-inch cast-iron skillet
Medium mixing bowl + rubber spatula
Hand mixer (optional) to soften the base—use low speed
Digital thermometer (useful for safely reheating leftovers later)
Sheet pan (to catch any bubbling)

Bubbly Maryland-style hot crab dip with cheddar and Old Bay

Step-by-Step: The Authentic Method

Preheat the oven to 350°F (175°C). Grease a 1½–2-quart baking dish.
Make the base: In a bowl, beat cream cheese until fluffy (30–60 seconds). Add mayonnaise, sour cream, Dijon, Worcestershire, lemon juice, and 2 tsp Old Bay. Mix until smooth and well combined. Taste and adjust seasoning (add the final 1 tsp Old Bay only if you want more Chesapeake punch).
Fold in cheese + aromatics: Stir in 1 cup cheddar and the scallions (plus optional garlic).
Add the crab—gently: Tip in the lump crab and fold with a spatula until just distributed. Do not overmix—you want big, luxurious bites throughout.
Bake: Spread mixture into your baking dish, smooth the top, and sprinkle with the remaining ½ cup cheddar. Dust a pinch of Old Bay across the top for color.
Timing & doneness: Bake 20–25 minutes until the edges bubble and the top looks lightly blistered. Avoid deep browning (that can force out oils).
Finish & serve: Rest 5 minutes, top with chives/parsley, and serve warm.

Texture cues to watch

The dip should be creamy and scoopable—not oily.
If it looks greasy, it’s usually from overbaking or too much high-fat cheese on top. Pull it slightly earlier next time or blend cheddar with a milder melting cheese.

Slow Cooker & Skillet Variations

Slow Cooker: Mix as directed, then cook on LOW 1–2 hours (stir once halfway). Switch to WARM for serving and stir occasionally to keep it creamy.
Cast-Iron Skillet: Sauté the optional garlic in a little butter first, then stir in the base off heat. Fold in crab, top with cheese, and bake. Skillet edges get extra crisp and irresistible.

Serving Ideas & Pairings

Dippers

Warm soft pretzels
Toasted baguette slices or crostini
Kettle chips, butter crackers, or bagel chips
Celery sticks (crisp, clean contrast)

Toppings & finishes

Chopped chives or parsley
Lemon wedges for bright hits
A final whisper of Old Bay across the top

Beverage pairings

Light lager or crisp pilsner (refreshes the palate)
Off-dry Riesling or a zippy white blend
Classic iced tea with lemon if you’re keeping it casual

Make-Ahead, Storage & Reheating (Practical Guide)

Assemble ahead: Mix the base, fold in crab, spread in the dish, and cover. Refrigerate up to 24 hours. Bake just before serving (you may need an extra 5 minutes since it’s starting cold).
Leftovers: Cool quickly, transfer to an airtight container, and refrigerate. For best quality, enjoy within 3–4 days.
Reheating: Reheat in a 325–350°F oven until the center is piping and the top just loosens—stir halfway if needed. If you’re being precise with a thermometer, warm leftovers until the center reads hot and steamy throughout.
Buffet practicality: Keep hot foods hot (use a warming tray or slow cooker on WARM), and avoid letting perishable dips linger at room temperature beyond common time/temperature guidance from authoritative sources (linked above).

Troubleshooting: Quick Fixes

Watery dip
- Likely cause: crab wasn’t well-drained or base was overbaked.
- Fix: fold in a little more softened cream cheese or a spoonful of sour cream to re-emulsify.
Too salty
- Likely cause: a heavy hand with Old Bay.
- Fix: stir in extra sour cream or cream cheese; add a small squeeze of lemon to rebalance.
Too bland
- Add another splash of lemon and a touch of Worcestershire; taste, then dust the top with a pinch more Old Bay.
Greasy surface
- Reduce top cheese next time or blend sharp cheddar with part low-moisture mozzarella; pull from the oven as soon as it’s bubbly.

Frequently Asked Questions

What crab meat is best for Maryland-style hot crab dip?
Lump or jumbo lump delivers the biggest, most satisfying chunks. Backfin is acceptable and budget-friendly, especially mixed half-and-half with lump.

Do I have to use Old Bay?
It’s the classic flavor. If you can’t source it, try a blend of celery salt, paprika, black pepper, and a whisper of cayenne to mimic the profile.

What oven temperature and time should I use?
Bake at 350°F (175°C) for 20–25 minutes until edges bubble and the top is lightly golden. Avoid deep browning.

Can I make Maryland crab dip in a slow cooker?
Yes. Cook on LOW 1–2 hours, then switch to WARM for serving. Stir occasionally for a silky texture.

How far in advance can I assemble it?
Up to 24 hours. Bake right before serving so the top is fresh and the center is hot and creamy.

Conclusion

When it’s done right, Maryland-style hot crab dip is the kind of appetizer that hushes a room—the first scoop reveals big, tender lump crab beneath a golden, bubbling cap and that unmistakable whisper of Old Bay. Keep the seasoning balanced, fold the crab gently, and pull it from the oven the moment it’s irresistibly creamy—not greasy—and you’ll taste why this Chesapeake classic never goes out of style.