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Maryland Crab Dip

Maryland crab dip is a creamy, oven-baked appetizer with lump crabmeat, Old Bay, and a bubbling cheddar top. It bakes until the edges bubble and the center reaches 165°F.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (8 oz) cream cheese softened
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1 lb crabmeat lump, picked over for shell fragments and drained if needed
  • 1 cup sharp cheddar cheese shredded, divided

Equipment

  • 1 1 1/2-quart baking dish

Method
 

  1. Preheat the oven to 350°F and lightly grease a 1 1/2-quart baking dish.
  2. In a medium bowl, stir the cream cheese, mayonnaise, sour cream, lemon juice, Worcestershire sauce, Dijon mustard, and Old Bay until smooth.
  3. Gently fold in the crabmeat and 1/2 cup of the cheddar, taking care to keep the crab in lumps.
  4. Spread the mixture in the prepared dish and sprinkle the remaining 1/2 cup cheddar over the top.
  5. Bake for 25–30 minutes, until bubbling around the edges and the center reaches 165°F.
  6. Rest for 5 minutes before serving.

Notes

Fold gently to keep the crab in lumps. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy texture may change. For a gluten-free option, use gluten-free Worcestershire sauce.