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Maryland Crab Dip – Easy, Creamy & Cheesy Party Favorite

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This Maryland Crab Dip is a creamy, cheesy, and flavorful seafood appetizer made with fresh lump crab meat and Old Bay seasoning. A Chesapeake Bay classic, this hot crab dip is baked until golden and bubbly, making it perfect for holidays, parties, or game-day gatherings.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (120 ml) sour cream
  • 1/2 cup (120 ml) mayonnaise
  • 1 lb (450 g) lump crab meat (fresh or pasteurized)
  • 1 cup (100 g) shredded sharp cheddar cheese
  • 1/2 cup (50 g) shredded mozzarella cheese
  • 1 tbsp Old Bay seasoning
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • Optional: 1 tsp Dijon mustard, few dashes hot sauce, 2 tbsp chopped scallions, 2 tbsp breadcrumbs

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish.
  2. In a large bowl, mix the cream cheese, sour cream, and mayonnaise until smooth and creamy.
  3. Add Old Bay seasoning, lemon juice, Worcestershire sauce, garlic powder, and half of the shredded cheeses. Stir until combined.
  4. Gently fold in the crab meat, taking care not to break up the lumps.
  5. Spread the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
  6. Bake for 25–30 minutes, or until the dip is hot, bubbly, and golden brown on top.
  7. Let it cool for 5 minutes before serving. Serve warm with crackers, baguette slices, or veggies.

Notes

  • Use fresh lump or jumbo lump crab meat for the best flavor and texture — avoid imitation crab.
  • Do not overmix the crab meat to keep the chunks intact.
  • Make the dip a day ahead, refrigerate, and bake just before serving for easy prep.
  • Add hot sauce or cayenne pepper for a spicy kick.
  • Reheat leftovers at 350°F (175°C) for 10–15 minutes, covered with foil to keep it creamy.
  • Store in an airtight container for up to 3 days.

Nutrition

Find it online: https://recipeeasily.com/maryland-crab-dip/