Description
This Maryland Crab Dip is a creamy, cheesy, and flavorful appetizer perfect for parties or game days. Made with rich cream cheese, sour cream, mayonnaise, sharp cheddar, and sweet lump crab meat, it’s seasoned with onion, seasoned salt, Worcestershire sauce, lemon juice, parsley, and a dash of Tabasco for a subtle kick. Baked to bubbly perfection and served warm, it’s ideal for dipping with crackers, baguette slices, or tortilla chips.
Ingredients
Scale
Dip Base
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon grated white onion
- 1 teaspoon all-purpose seasoning salt (e.g., Lawry’s Seasoned Salt)
- ½ teaspoon Worcestershire sauce
- Juice of ½ lemon
- 2 tablespoons finely chopped Italian parsley
- Tabasco sauce, to taste
- Freshly ground black pepper, to taste
Cheese & Crab
- 1 cup shredded sharp cheddar cheese, divided
- 12 oz lump crab meat
To Serve
- Crackers, baguette slices, or tortilla chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the crab dip.
- Mix the Base: In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream. Stir until the mixture is smooth and creamy.
- Add Seasonings: Stir in the grated white onion, seasoning salt, Worcestershire sauce, lemon juice, Italian parsley, Tabasco sauce, and freshly ground black pepper until all ingredients are well incorporated.
- Fold in Crab Meat & Cheese: Gently fold in the lump crab meat and half of the shredded sharp cheddar cheese, taking care not to break up the crab lumps too much for a nice texture.
- Assemble & Bake: Transfer the mixture to a lightly greased baking dish and spread it evenly. Sprinkle the remaining cheddar cheese evenly over the top. Bake for 30 minutes or until the dip is hot, bubbly, and golden on top.
- Serve: Serve the Maryland Crab Dip warm alongside crackers, baguette slices, or tortilla chips for dipping.
Notes
- Use lump crab meat for the best texture and flavor; avoid canned crab meat if possible.
- Adjust Tabasco sauce quantity to control the heat level according to your taste.
- You can prepare the dip mixture ahead of time and refrigerate it before baking to save prep time.
- This dip can be kept covered in the refrigerator for up to 2 days before baking.
- For a slightly lighter version, substitute some of the mayonnaise or sour cream with Greek yogurt.
