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

Serving Size: 6

Approximate Time

Prep 10 min

Cook 25 min

Additional 5 min

Total 40 min

Ingredients

- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) mayonnaise
- 1/2 cup (120 ml) sour cream
- 1 lb (454 g) lump Maryland blue crab meat, picked over for shells
- 1 cup (113 g) shredded sharp cheddar cheese, divided
- 1/4 cup (30 g) crushed buttery crackers or panko crumbs
- 1 1/2 tsp (4 g) Old Bay seasoning, plus extra for sprinkling
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 green onions, thinly sliced
- 2 tbsp (8 g) fresh parsley, chopped, plus extra for garnish
- Lemon wedges, for serving
- Crackers or sliced toasted baguette, for serving

Instructions

Short Description:
A rich, baked Maryland-style crab dip blending creamy cheese, mayonnaise, and bright seasonings with sweet lump blue crab meat, baked until bubbly and golden. Served warm with crackers or toasted bread for scooping.

Regional Notes:
This Maryland Crab Dip highlights local lump blue crab meat and liberal use of Old Bay seasoning, giving it the characteristic Mid-Atlantic flavor. Unlike more generic crab dips, the Maryland version keeps visible chunks of crab and balances cream cheese and mayonnaise for a spreadable, oven-browned appetizer commonly served at gatherings.

1. Preheat the oven to 350°F (175°C). Lightly butter or spray a 1-quart (1 L) shallow baking dish or 9-inch (23 cm) pie plate.
2. In a medium bowl, beat the softened cream cheese until smooth. Add mayonnaise and sour cream and mix until combined and creamy.
3. Stir in 1 tsp Worcestershire sauce, Dijon mustard, lemon juice, 1 1/2 tsp Old Bay, cayenne (if using), salt, and pepper until evenly incorporated.
4. Fold in 3/4 cup (85 g) of the shredded cheddar, the lump crab meat, sliced green onions, and chopped parsley, mixing gently to keep crab lumps intact.
5. Spoon the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/4 cup (28 g) shredded cheddar and the crushed crackers or panko over the top, then dust lightly with a bit more Old Bay.
6. Bake until the dip is bubbly and the top is lightly golden, about 20–25 minutes. If you want a browned crust, broil on high for 1–2 minutes, watching closely to avoid burning.
7. Remove from the oven and let rest for 5 minutes. Garnish with additional parsley and lemon wedges. Serve warm with crackers or toasted baguette slices.