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 too—we are tough critics of crab dishes. ★★★★★“
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 around—you guessed it—crab, 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 don’t like mayonnaise and I still love this crab dip. You don’t need much—just 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 necessary—and 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 don’t need a lot—just 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 30–35 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 3–4 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 doesn’t 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 “hand-picked” or “fresh-picked” 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. Don’t 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 Jalapeños
- 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 teaspoons 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 375°F (191°C).
- 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 350°F (177°C) 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 350°F (177°C) 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 3–4 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
Can I use crab claw meat(canned)
Hi Vickie, see the section of the post Best Crab Meat for Crab Dip for our recommendations. Lump meat is best here. At the market, you can find canned, frozen, or fresh (refrigerated) crab meat. Unrefrigerated canned crab meat doesn’t have the freshest flavor but 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. We’d love to know how it turns out if you give it a try!
What could I use as a substitute for the old bay seasoning something not to hot . I’m in cda and it’s not available here thanks for you help
Hi M, We have only used Old Bay here and if you leave it out completely you’ll lose a lot of flavor. You may be able to find a spice recipe to make your own version of Old Bay!
Can I leave out the old bay seasoning ? How will that effect the dip
Hi M, you’ll lose a lot of flavor without it.
We catch crabs off of our NC dock. We steam them and pick the meat from the leftovers. I made this crab dip for a family celebration. They all loved it. I did add extra old bay since we are all from Maryland
Anyway to serve the Crab Dip cold as I’m bringing it to a fourth of July party—too hot to serve a hot dip? Thank you.
Hi Jan, we really do find this dip to be best when warmed (the cheese on top will solidify as it cools), but feel free to serve as you wish. Hope it’s a hit!
Great recipe! I made a few alterations. I topped with Mozzarella, not more cheddar, and I used 1/4 tsp less Old Bay. It turned out great!
This looks amazing, I can’t wait to try it. Can I use the meat from snow crab legs? Also, can this recipe be easily doubled? Thanks in advance and thanks for sharing this recipe
Yes, you can do both. Enjoy!
Hi! I was hoping to make this on but without any cheese! Should I adjust any of the other ingredients?
Hi Devon, cream cheese and shredded cheese are integral to this recipe and we don’t recommend making it without. Sorry we can’t help more!
Would it change the flavor too much if I used plain full fat greek yogurt instead of sour cream? I am a Marylander about to make crab cakes for the first time and will make the recipe as it is first. Then, in the future I will try the recipe with the greek yogurt to see if there’s a noticeable difference, but I just wanted to see if you had any experience with that substitution.
Hi Jeannette, we haven’t tested this recipe that way, but I can’t see why it wouldn’t work. Please let us know how it turns out!
We loved it. Making it again tonight.
Yum
Hi sally! I’m making this tomorrow for NYE, but I’m realizing now that I bought crab flakes instead of lump crabmeat. Do you think it will still be ok?
Hi Francesca, that should be okay!
This is very rich if that’s what you like. I’m from the south so I have no idea what good and proper Maryland crab dip is supposed to be like. That said, this is probably a crowd pleaser, but as another poster mentioned, it is quite cheesy and the taste of the crab meat does kinda get lost in the mix. I personally prefer a lighter, less salty version. This is a great base recipe though! Also make sure to do the first cream cheese step thoroughly to avoid chunks later.
Made this for a Christmas appetizer and everyone loved it. Used jumbo lump crab meat, which is a bit pricey, but you could definitely taste the crab. I also used Vermont white cheddar for the grated cheese. We also added hot sauce as recommended (Louisiana). It got rave reviews from guests and no leftovers. Making it again for tonight (New Years Eve).
I have made similiar crab dip and sometime cut the old bay and use cayenne and other seasonings that are in old bay. old bay is a bit too salty for this b&b Marylander!
PERFECT crab dip
Definitely sounds good but $50-$75 for the crab ….
I bought 1lb of lump crab meat at Sam’s for around $25 today. If it was priced anywhere near what you said, I would’ve used chicken lol.
seafood is expensive… don’t be cheap on ingredients.
do not use crab in a can !
My friends and I used to hang out at the Old Ebbitt in DC, and this was always the first appetizer we ordered! So glad to have the recipe, I only made one change by adding more crab than is called for in the ingredients. Best ever!!
I think this is the way! More crab meat.
Do you think I could substitute lime juice for lemon due to allergy?
Hi Gloria, that should work, or you could omit it. Let us know how you like the dip!
Do you think I could substitute Gruyère for the cheddar?
Hi Sue, should work just fine!
Would love to make this for a work pot-luck. What size slow cooker would you recommend I use?
Hi Laura, any slow cooker that is at least 2-3 quarts or larger should work great. Hope it’s a hit!
This dip is delicious, we used a little more crab than called for, it is addicting.
Let me tell you.. this dip starts fights lol!! There is literally never enough. It has slowly become a tradition in my household and we are so grateful. Thank you for sharing and making me look like I know what I am doing in the kitchen.
I’m a Maryland girl and a crab snob! This was delicious, only suggestion I have was it had too much cheese almost to where it tasted like cheesy dip with crab. Nonetheless, I’ll be making again and just cutting the cheese in half next time. I’m pregnant and craving crab dip and this was way better than paying 20 for a creamy dip with a couple pieces of crab sprinkled on top at a local spot. Thanks!
I made this recipe for football Sunday and it was amazing!!
Thank you for sharing!
I have cooked professionally in Maryland for many years and enough places to assure anyone looking for this recipe that YOU NAILED IT! This is the real deal.
This was a huge hit and making it again!
I had this at a party last night. It was fabulous
I have made many crab dips over 30 years worth. This is the best dip to date.
Guests loved this and ask that I print them the recipe. This is the second time I made it and will do so again in the future!
This has been my go to recipe for 45 years! Simply the best (and I am a Marylander!)
My husband and I were both born and raised in MD, and we both give this recipe 10/10! Better than some crab dips we’ve had here in some Annapolis restaurants! Yum!
Do you serve with crackers or bread
Hi Peg, either go fantastic with this dip!
Baguette is the real way to go! Or hot pretzels. Maryland native and this is my go-to recipe. It comes out really hearty and in a pinch you can even add a serving or two with a little extra sour cream.