Crab Dip Recipe
This Maryland crab dip recipe is one of my favorite appetizers. I've been eating blue crabs all my life, and this is a recipe from years of eating crab dip!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Appetizer
Cuisine: American
Servings: 14
Calories: 69kcal
Ingredients
- 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
Instructions
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.
Notes: Lump crab can be pricey, but it really does make a difference in the flavor. If you really can't pay that much for crab meat, the regular variety will work.
Make sure to use a block of cream cheese and not a spread, and allow it to come to room temperature before mixing.
To save calories, you can absolutely use light mayo and Neufchatel (light) cream cheese. I almost always use a lighter version if it's available and the taste is as good!
Serving: 1 | Calories: 69kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 236mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg