Description
A creamy, spicy Maryland crab dip featuring lump blue crab meat blended with cream cheese, cheddar, and bold seasonings. Perfect for serving hot with crackers or toasts as an appetizer or snack.
Ingredients
Scale
Dip Base
- 8 ounces cream cheese, at room temperature
- 2 1/2 ounces grated sharp cheddar cheese (about 5/8 cup), divided
- 1/4 cup sour cream
- 1/4 cup thinly sliced scallions, white and green parts (from about 2 scallions)
- 3 tablespoons mayonnaise
- 1 tablespoon hot sauce, such as Crystal
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons Old Bay Seasoning, plus more for sprinkling
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Main Ingredient
- 1 pound lump blue crab meat, picked over for shells
Serving
- Crackers or toasts, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip.
- Mix Base Ingredients: In a large mixing bowl, combine cream cheese, half of the grated cheddar cheese, sour cream, scallions, mayonnaise, hot sauce, Dijon mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, garlic powder, and cayenne pepper. Stir thoroughly until well blended. Taste the mixture and adjust seasonings if desired, keeping in mind the crab will mellow the flavors slightly.
- Fold in Crab Meat: Gently fold the lump blue crab meat into the seasoned mixture using a silicone spatula, being careful not to break up the lumps of crab too much.
- Bake the Dip: Transfer the crab mixture into a 1-quart baking dish. Bake in the preheated oven until hot and bubbling, about 20 minutes.
- Broil Topping: Remove the dip from the oven and turn on the broiler. Sprinkle the remaining grated cheddar cheese and a dusting of Old Bay seasoning over the top. Broil the dip 4 to 6 inches from the heating element until the cheese is melted, bubbling, and lightly golden, about 3 to 5 minutes.
- Serve: Transfer the dip to a serving platter and serve immediately while hot, accompanied by crackers or toasts.
Notes
- For extra spice, increase the amount of hot sauce and cayenne pepper to taste.
- Be careful not to oversalt since Old Bay and crab meat both add significant saltiness.
- Use lump crab meat for best texture and flavor; avoid canned crab if possible.
- You can prepare the dip mixture ahead of time and bake just before serving.
- Serve with sturdy crackers or toasted bread slices to hold the rich dip.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 326 kcal
- Sugar: 2 g
- Sodium: 842 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 16 g
- Cholesterol: 98 mg
