Best Maryland Crab Dip (Print Version)
# Ingredients:
→ Creamy Base
01 -
8 ounces room-temperature cream cheese (the brick kind, not spreadable)
02 -
1/4 cup good-quality mayonnaise
03 -
1/2 cup thick sour cream
→ Cheese & Seasonings
04 -
1 1/4 cups freshly shredded sharp cheddar cheese, separated
05 -
1/2 teaspoon dry mustard powder
06 -
1 teaspoon fresh lemon juice
07 -
1 3/4 teaspoons authentic Old Bay seasoning
08 -
2 teaspoons quality Worcestershire sauce
09 -
2 dashes hot sauce (adjust to your heat preference)
→ Star Ingredient
10 -
1 pound premium fresh lump crabmeat, picked clean of shells
# Instructions:
01 -
Heat your oven to 375°F and choose your favorite baking dish - a 9-inch pan, pie dish, or cast iron skillet works beautifully.
02 -
In a spacious mixing bowl, whip the softened cream cheese with an electric mixer until it's perfectly smooth and fluffy, about a minute of beating should do it.
03 -
Blend in the mayo, sour cream, one cup of that shredded cheddar, mustard powder, bright lemon juice, Old Bay magic, Worcestershire, and your hot sauce. Mix everything until it's beautifully combined and creamy.
04 -
Using a gentle hand and a silicone spatula, carefully fold in the precious crab meat - you want to keep those beautiful lumps intact. Taste and add more heat if you're feeling adventurous.
05 -
Spoon this gorgeous mixture into your chosen baking dish and crown it with the remaining quarter cup of cheddar cheese.
06 -
Slide into your preheated oven for 25 minutes until it's bubbling merrily around the edges and the top is golden.
07 -
Let it cool for just a few minutes, then dive in while it's still gloriously warm and gooey.
# Notes:
01 -
This dip keeps beautifully covered in the fridge for up to 5 days - just reheat gently in the microwave or oven
02 -
You can assemble this completely up to 2 days ahead and just pop it in the oven when guests arrive
03 -
For slow cooker lovers: follow the mixing steps, then cook on low for 3-4 hours, stirring occasionally
04 -
This freezes wonderfully for up to 3 months - thaw overnight and reheat as usual
05 -
Perfect with crusty French bread, sturdy crackers, crisp celery sticks, or warm pita triangles