Description
This Maryland-Style Hot Crab Dip brings the bold, briny taste of fresh lump crab meat baked into a rich, cheesy base seasoned with Old Bay and a splash of lemon. Served hot and bubbly, it’s a coastal classic perfect for game day, holidays, or any get-together.
Ingredients
Scale
- 1 lb lump crab (drained, picked)
- 8 oz cream cheese (softened)
- ½ cup mayonnaise
- ½ cup sour cream
- 2–3 tsp Old Bay
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1–2 tbsp lemon juice
- 1½ cups sharp cheddar, divided
- 2–3 tbsp scallions/chives, sliced
- Optional: pinch cayenne or ½–1 tsp hot sauce; 1 small garlic clove
Instructions
- Preheat oven
- Set oven to 375°F (190 °C) and lightly grease a 1-quart baking dish.
- Make the base
- In a mixing bowl, combine cream cheese, mayo, sour cream, Worcestershire sauce, mustard, Old Bay, and lemon juice until smooth.
- Add crab and cheese
- Fold in crab meat, half of the cheese, and chopped green onions. Mix gently to keep the crab lumps intact.
- Bake until bubbly
- Transfer to the baking dish, top with remaining cheese, and bake 25 minutes until golden and bubbling.
- Serve hot
- Garnish with extra green onions and serve with crackers, baguette slices, or pretzels.
- Prep Time: PT15M
- Cook Time: PT25M
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: About ¼ cup of dip
- Calories: 310 kcal
- Sugar: 1g
- Sodium: 520 mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 80mg