This Maryland crab dip recipe is one of my favorite appetizers. I've been eating Chesapeake Bay Maryland blue crab all my life, and this is a recipe from years of eating crab dip!
This simple recipe takes minutes to put together, 30 minutes in the oven, and it's scrumptious.
You may know I've only been in Florida for a little over 12 years. I hail from Maryland, just outside our nation's capital. In fact, I was born in Washington, DC, but lived in Maryland all my life until we moved to Central Florida.
I share this to say I've been eating blue crabs since I was a young kid. We used to go crabbing in the Chesapeake Bay every summer. With that leftover crabmeat we made crab cakes, crab soup, and Maryland Crab Dip.
Why You'll Love this Recipe
With lump blue crab meat, cream cheese, and the perfect blend of spices. You can make this to serve at home or easily put plastic wrap over it and take it to a party.
It can be served warm but is just as good at room temperature. It pairs well with a toasted sliced baguette or crackers. It's the perfect easy appetizer!
What Goes in This Dip
You'll only need seven ingredients to make this easy crab dip recipe.
Fresh lump crab meat - you can usually find canned crab meat at the seafood counter at your local grocery store. Fresh crab meat is best, picked from the blue crab, but most refrigerated varieties are also good.
Old Bay Seasoning - this is our favorite seafood seasoning and the only one we use for crab recipes, including crab cakes and crab soup. We also steam shrimp in Old Bay and beer.
You could probably switch up the other ingredients, but you must have those two. I use a recipe that goes way back and could never make this delicious crab dip any other way!
Scroll down to the recipe card for full printable ingredients list and directions.
How to Make this Hot Crab Dip Recipe
Preheat oven to 350º.
Mix softened cream cheese with mayonnaise, Old Bay Seasoning, and dry mustard in a large bowl with an electric mixer until smooth.
Gently fold lump crab meat into the mixing bowl being careful not to break up the lumps.
Spoon mixture into an 18 ounce oven safe baking dish.
Sprinkle with cheeses.
Sprinkle with extra Old Bay Seasoning.
Bake for 30 minutes. Brown slightly under broiler on low.
As the dish will be hot, use a trivet when serving.
Serve the creamy dip with crackers, tortilla chips, or toasted sliced baguettes.
An added bonus to this recipe is that it works for crab stuffed mushrooms or to serve in phyllo cups as a pretty appetizer.
Some people add sour cream to their crab dip recipes. Many also add Worcestershire sauce. I've also seen fresh lemon juice and fresh parsley added. I don't personally think it needs a thing other than what I've listed in the recipe.
For a little heat, you could increase the Old Bay Seasoning or add a couple of dashes of hot sauce.
To crisp the top, you could add crushed crackers or bread crumbs. I'd probably use Panko to do that.
The only thing I add on occasion is sliced green onions. It makes the dish more festive and it does add a nice flavor boost. Maryland friends - don't judge me too harshly for that!
Lump crab meat can be pricey, but it really does make a difference in the flavor of this creamy crab dip. If you can't pay that much for crab meat, the regular variety will work. Don't use imitation crab meat.
Make sure to use a block of cream cheese and not a spread, and allow it to come to room temperature before mixing.
You can serve this as a cold crab dip. We like it warm, but it's delicious either way.
If it isn't gone the first day, I would eat it by the third day. Store it in an airtight container. You can also freeze it before or after it's baked for up to two months. If freezing after baking, make sure to let it cool before freezing.
More Delicious Appetizers
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Maryland Crab Dip Recipe
- 18 ounce oven safe baking dish.
- 4 ounces Cream Cheese ½ package, softened. I used Neufchatel light cream cheese.
- ½ Cup Mayonnaise I used Kraft light version
- 1 teaspoon Old Bay plus more for topping
- ¼ teaspoon dry mustard
- 8 oz crab meat lump
- 1 Tablespoon Gouda cheese shredded
- 1 Tablespoon cheddar cheese shredded
- Preheat oven to 350º.
- Mix softened cream cheese with mayonnaise, Old Bay Seasoning, and dry mustard in a large bowl with an electric mixer until smooth.
- Gently fold in lump crab meat being careful not to break up the lumps.
- Spoon dip into an oven safe dish.
- Sprinkle with cheeses.
- Sprinkle with extra Old Bay Seasoning.
- Bake for 30 minutes. Brown slightly under broiler on low.
- Optional: Top with sliced green onions.
- Serve the crab dip with crackers, tortilla chips, or a baguette sliced and toasted.