Appetizer: United States – Mid-Atlantic United States (Delaware) – Delaware Crab Dip

Serving Size: 6

Approximate Time

Prep 15 min

Cook 22 min

Additional 5 min

Total 40 min

Ingredients

- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) mayonnaise
- 1 cup (115 g) shredded sharp cheddar cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 12 oz (340 g) lump crab meat, picked free of shells (usable weight)
- 2 tbsp (30 ml) Old Bay seasoning, plus extra for finishing
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- 1 garlic clove, minced
- 3 green onions (scallions), thinly sliced
- 2 tbsp (8 g) fresh parsley, chopped
- Salt and black pepper to taste
- 1/2 cup (50 g) panko breadcrumbs
- 2 tbsp (30 ml) unsalted butter, melted
- Assorted crackers or toasted baguette slices, for serving

Instructions

Short Description:
A creamy, baked crab dip made with cream cheese, mayonnaise, sharp cheddar, and a generous amount of Old Bay seasoning—served hot and bubbly with a crisp breadcrumb topping. Ideal for sharing as a starter with crackers or toasted bread.

Regional Notes:
This Delaware version highlights local lump crab meat and leans on bold, savory seasoning—particularly a generous use of Old Bay—to balance the crab's natural sweetness. Unlike some milder coastal dips, this Mid-Atlantic take is richer and more assertive, reflecting regional preferences for robust flavor.

1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) baking dish or a shallow ovenproof skillet.
2. In a large bowl, beat the softened cream cheese until smooth. Stir in the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and minced garlic until fully combined.
3. Fold in the shredded cheddar and grated Parmesan, followed by 2 tablespoons (30 ml) Old Bay, sliced green onions, chopped parsley, and a few grinds of black pepper. Taste and add salt if needed (Old Bay is salty, so season lightly).
4. Gently fold the lump crab meat into the mixture, taking care not to break up the lumps too much.
5. Transfer the crab mixture to the prepared baking dish and spread into an even layer.
6. In a small bowl, mix the panko breadcrumbs with the melted butter until moistened. Sprinkle the breadcrumb mixture evenly over the top of the dip and dust lightly with a little extra Old Bay if desired.
7. Bake until the dip is hot and bubbling and the top is golden, about 18–22 minutes. If you want a darker crust, broil on high for 1–2 minutes at the end—watch closely to avoid burning.
8. Remove from the oven and let rest 3–5 minutes. Garnish with additional chopped parsley and a final pinch of Old Bay, if desired.
9. Serve warm with assorted crackers or toasted baguette slices for spreading.