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Crab dip in a dish on white towel with green onions and toasts.
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5 from 26 votes

Maryland 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 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer
Cuisine: American
Servings: 14
Calories: 69kcal


  • 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.


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