This hot and cheesy Maryland crab dip gets the stamp of approval from locals and out-of-towners alike. For the best taste and texture, use fresh lump crab meat and the other 8 ingredients listed, including cream cheese, Old Bay seasoning, and cheddar cheese. Slow cooked or baked, this is the most irresistible dip. Draws a crowd every time I make it!
I originally published this recipe in 2019 and have since added new photos, a video tutorial, and more helpful success tips.
One reader, Jennifer, commented: “My sister and I grew up in Columbia, MD, and now live in Dallas, TX. I made this dip for NY Day football with our husbands. It was absolutely delicious! Everyone loved it, which you know as a Marylander tooโwe are tough critics of crab dishes. โ โ โ โ โ “
Walk into pretty much any Maryland restaurant and you’re bound to find hot crab dip on the menu. It’s our staple. Sometimes served on soft pretzels and sometimes baked in a skillet, but always a must-have order. We eat it on chicken (usually called “Chicken Chesapeake”) or in quesadillas, but the best way to serve hot cheesy crab dip is with fresh bread, pita wedges, celery, and/or sturdy crackers like these homemade artisan crackers.
Here in Maryland, WE LOVE OUR CRAB DIP.
This Hot Crab Dip Is:
- Cheesy dip meets crab cakes
- Irresistibly creamy
- Old Bay-seasoned
- Baked or slow cooked, your choice
- Extra quick, no pre-cooking (perfect for a Super Bowl spread!)
- Nothing less than a huge hit, guaranteed!
This does Maryland justice!
Search the internet and you’ll find millions of crab dip recipes. They’re all centered aroundโyou guessed itโcrab, but the other ingredients can vary. I’ve tasted dozens of crab dips (I’m surrounded by it!) and I know what works, and what doesn’t.
The Best Crab Dip Ingredients
These are the 9 ingredients you need to make the best Maryland crab dip on the planet. And that’s not an exaggeration. I know lifelong Maryland locals who swear by this one!!!!
- Cream Cheese: Cream cheese is the base of this dip. No substitutions here.
- Mayonnaise: I donโt like mayonnaise and I still love this crab dip. You don’t need muchโjust enough to thin out the cream cheese and add that necessary creamy dip texture.
- Sour Cream: Some crab dip recipes call for just mayo and cream cheese, but I like to break down those heavier ingredients with tangy sour cream.
- Cheddar Cheese: You can use sharp cheddar or white cheddar if desired, but don’t use another cheese that has a stronger flavor because you don’t want to overpower the crab.
- Ground Mustard: A dash of mustard is a key ingredient in any Maryland crab cake recipe and we’re using something similar here, too. Ground mustard is necessaryโand don’t worry, you do not taste mustard.
- Lemon Juice: Fresh, balancing flavor!
- Old Bay Seasoning: This salty spice is a staple in Maryland, where it’s made, especially with crab.
- Worcestershire Sauce: So much flavor. You donโt need a lotโjust 2 teaspoons.
- Lump Crab Meat: For the absolute best crab dip, I recommend using lump crab meat or a mix of lump crab meat and backfin meat. Lump crab meat guarantees those big, mouthwatering bites of crab.
A dash of hot sauce is delicious, too!
How to Make Hot Crab Dip
You’re only about 30โ35 minutes away from this bliss.
- Beat the cream cheese first. You want it super creamy and smooth.
- Beat in the rest of the ingredients, except the crab.
- Gently fold in the crab meat. Avoid using a mixer for this step because you don’t want to completely break down the lump crab.
- Slow cook or bake. Slow cook on low for 3โ4 hours until hot and creamy; or bake in a casserole dish, pie dish, or oven-safe skillet for 25 minutes, or until browned and bubbly around the edges.
The process is quick, simple, and foolproof as long as you’re using the right ingredients. A handheld or stand mixer is definitely helpful and makes mixing easier, but I’ve mixed it together by hand before too.
Serving Crab Dip
For serving, keep things simple. You want the flavors from the dip to shine, so don’t serve with crackers or breads with overpowering flavors. Baguette slices, toasted artisan bread (pictured!), or sturdy crackers/pita chips are key so you can scoop up all that lump crab.
Best Crab Meat for Crab Dip
At the market, you can find canned, frozen, or fresh (refrigerated) crab meat. Unrefrigerated canned crab meat doesnโt have the freshest flavor (obviously). If you need to use canned, look for canned crab meat in the refrigerated section of your market. The fresher the crab meat, the better the crab dip will taste.
Crab meat labeled โhand-pickedโ or โfresh-pickedโ is fully cooked and sold in plastic tubs by the butcher or seafood counter. This is what I always use for crab cakes and crab soup, and highly encourage you to use the same here. It’s pricier than canned, but you have a completely different (and fresh) product. Donโt worry, all the other ingredients are pretty inexpensive, especially if you purchase store-brand or find them on sale.
Ask your grocer where to find the freshest crab meat in the store. I purchase fresh crab meat sold in a 1-pound tub from the seafood counter.
This DOES NOT disappoint!
Even More Appetizer Recipes
- Pepperoni Pizza Dip
- Garlic & Bacon Spinach Dip
- Sweet Potato Skins
- Bacon Wrapped Cheesy Stuffed Jalapeรฑos
- Soft Pretzel Bites
- Cranberry Pecan Cheese Ball
Crab Dip (Best Maryland Style)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: serves 8
- Category: Appetizers
- Method: Baking
- Cuisine: American
Description
For the best texture, use lump crab meat and each ingredient listed. No substitutions! Serve with crusty baguette, sturdy crackers, celery sticks, or pita wedges. For more success tips and to learn which crab meat to use, see blog post above.
Ingredients
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (60g) mayonnaise
- 1/2 cup (120g) sour cream
- 1 and 1/4 cups (155g) shredded cheddar cheese, divided
- 1/2 teaspoon ground mustard
- 1 teaspoon lemon juice
- 1 and 3/4 teaspoonsย Old Bay seasoning*
- 2 teaspoons Worcestershire sauce
- 1 pound fresh lump crab meat*
- optional: 2 dashes of hot sauce (or to taste)
Instructions
- Preheat oven to 375ยฐF (191ยฐC).
- In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
- Add the mayonnaise, sour cream, 1 cup cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined. Using a spoon or silicone spatula, gently fold in the lump crab meat. If you used hot sauce, taste, then add more hot sauce if desired.
- Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining 1/4 cup of cheddar cheese.
- Bake for 25 minutes or until hot and bubbly around the edges.
- Serve warm.
- Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or in a 350ยฐF (177ยฐC) oven until warmed throughout.
Notes
- Make Ahead & Freezing Instructions: You can fully assemble this crab dip, cover tightly, and refrigerate for up to 2 days before baking/slow cooking and serving. You can also freeze the unbaked or baked (and cooled) crab dip for up to 3 months. Thaw overnight in the refrigerator, then bake as directed; or, if already baked, thaw and heat in a 350ยฐF (177ยฐC) oven for 25 minutes or until warmed throughout.
- Special Tools (affiliate links): Glass Mixing Bowl | Electric Mixer (Handheld or Stand) | Wooden Spoon or Silicone Spatula | Oven-Safe Skillet
- Cream Cheese: Make sure you’re using a brick of cream cheese, not cream cheese spread. I’ve used lower-fat ingredients with no problem like reduced-fat (not fat-free) cream cheese, sour cream, and mayo, but the dip obviously tastes richer with the full-fat versions.
- Old Bay: Use 2 teaspoons for a spicier kick. (I usually do!)
- Which Crab Meat to Use: For any questions regarding which crab meat to use, see Best Crab Meat for Crab Dip in the blog post above. I highly recommend fresh (refrigerated) lump crab meat.
- Slow Cooker: Follow steps 2 and 3. Instead of transferring to a baking dish, spoon into your slow cooker (do not add the 1/4 cup of cheese on top) and cook on low for 3โ4 hours until hot and creamy. Stir occasionally as it cooks. During the last 30 minutes, sprinkle 1/4 cup reserved cheddar cheese on top.
Reader Comments and Reviews
HI MS. SALLY,
I WOULD LOVE TO MAKE THIS DIP FOR AN OFFICE BIRTHDAY PARTY MY
QUESTION IS CAN I MAKE THIS AND SERVICE COLD OR LUKE WARM
Hi Dottie, we really do find this dip to be best when warm (the cheese on top will solidify as it cools), but feel free to serve as you wish. Hope itโs a hit!
Love your recipes. As a Baltimore resident, I tell everyone to use your crab dip and crab cake recipe. It’s the best.
Baltimorean here – I made this (with a little less cheese than called for and a good bit more old bay) and it was a big hit at a party with all other born and bred Marylanders. Thanks for the recipe!
I need to serve 20 people as appetizer how do I adjust the recipe?
Hi Patsy, making 2.5 times this recipe should be perfect for 20 people. You could simply double it if you don’t think everyone will eat a lot, or if you have other offerings.
I’m a little disappointed. The dip was runny and overly salty. Not the rich creaminess I expect from crab dip.
I followed the recipe to the letter and very impressed with the flavor. I’m partial to eating it on a Ritz cracker. Growing up in the Northern Neck area of Va we ate crabs on a weekly basis in one form or another as they were affordable and often just caught our own. Being on the SC coast the last 40 years they have become a treat rather than a staple. Thanks Sally for sharing your recipe.
I made this and it was kinda bland and unspectacular. Perhaps it was the kind of crab I used.
Best crab dip recipe ever!! Making AGAIN! Between my 6 year old and dad, this crab dip gets requested frequently! Thank you so much for a wonderful recipe!
P.S. Iโve used lump and claw crab meat. Whatever I can get and itโs always delicious!
Could I use snow crab?
Hi Julie, see the section of the post Best Crab Meat for Crab Dip for our recommendations. Lump meat is best here. Weโd love to know how it turns out if you give it a try!
Could you substitute shrimp or crawfish for the crab
Hi Trish, we’ve never tried it! The flavors would work.
this recipe looks really yummy. Could Greek yogurt instead of sour cream?
Hi Margaret, you should be able to use a plain full fat greek yogurt in place of the sour cream. Let us know if you try it!
I love your crab cakes so much I turn them into dip! I freeze leftovers crab cakes and then then add them to a cream cheese, sour cream, and mayo mixture. TO DIE FOR! I’m all about the appetizers for the holidays and have no regrets hogging out on the crab dip! I served it with buttered croutons I made from baguette. Delicious! Thank you for sharing your recipes!
This is the best hit crab dip Iโve ever had and itโs not close. And Iโve had A LOT. Iโve made it three times in two days for my guests. They love it!
I usually make crab dip for parties. I was in a rush and couldn’t find my usual recipe so I decided to try this one. Unfortunately, it was a thumbs down for everyone. I think it’s the mayo. Most recipes I’ve tried had only sour cream and cream cheese.
Hi Sally! I believe you have saved this โDivorced & single for a long time!โ Guyโs derriรจre! I am attending a potluck on Saturday night at a friend from a singleโs group condominium in Minneapolis.
I stuck my neck out and felt I was about to have it taken off since I had no clue what to bring until I saw your recipe! Props to Google!
I am the farthest thing from a chef/cook! Although, come to think of it, I did get an A in cooking/home ec. in junior & senior high.
Iโm hopeful with your recipe, commentary, and video, I might pull this off and be invited the next time! Iโll send you an update after Saturday. Thank you! Peace โ๏ธ Scott
I screwed up. I bought claw crab meat instead of lump. Do I forge ahead or run back to the store??
Hi Bonnie, Lump meat is best here, but you can use what you bought!
Oh Sally – you’re so funny~ “Cover and store leftovers in the fridge for up to 5 days” LOL – Leftovers? What? There ARE no leftovers with this dip! I could eat the entire thing myself! Thanks for the recipe! Excellent!