Bright, warm, and cheesy, this Maryland Crab Dip brings cozy comfort to any table. Maryland Crab Dip delivers sweet lump crab meat, creamy cheese, and a touch of Old Bay in every spoonful. Make it for game day, a family night, or a simple party starter when you want an easy, crowd-pleasing dish. If you like quick weeknight warm appetizers, this recipe fits right in — like a hug from the oven. Try it alongside a pasta like 30-minute creamy chicken pasta for a fuller meal.
Why Make This Recipe
- Quick & easy: ready in about 30 minutes from start to finish.
- Family favorite: kids and adults love the cheesy, warm bite.
- Budget-friendly: uses pantry staples plus a modest amount of crab.
- Special touch: Old Bay and lemon bring classic Maryland flavor.
This dip stands out because it balances rich creaminess with bright lemon and the warm spice of Old Bay. It smells buttery and garlicky as it bakes, and the top turns golden and bubbly. You’ll get comfort food satisfaction and a little coastal nostalgia in one dish.
Ingredients
For the base:
- 8 oz cream cheese, softened
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning (plus extra to taste)
- 1/4 teaspoon cayenne pepper (optional, for a gentle kick)
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
For the mix-ins:
- 8 oz lump crab meat, picked over for shells (fresh or canned; drain well)
- 1 small shallot or 2 green onions, finely chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for folding in)
For the topping:
- 1/2 cup panko breadcrumbs (or crushed crackers)
- 2 tablespoons unsalted butter, melted
- Extra parsley and lemon wedges for garnish
Notes: Use lump crab if you can for texture. If crab is canned, drain and pat dry to avoid watery dip.
How to Make Maryland Crab Dip:
- Preheat your oven to 350°F (175°C). Lightly grease a shallow 1.5-quart baking dish. (Why: a warm oven helps the cheeses melt evenly and the top brown.)
- In a large bowl, beat the softened cream cheese until smooth. Add sour cream, mayo, Dijon, Worcestershire, lemon juice, Old Bay, cayenne, salt, and pepper. Stir until fully combined. (Why: smooth base prevents lumps and yields creamy texture.)
- Fold in the finely chopped shallot/green onions, shredded cheddar, grated Parmesan, and parsley. Mix gently.
- Gently fold in the crab meat, trying not to break up the lumps. Taste and adjust salt, pepper, or Old Bay. (Why: keeping crab lumps gives a better bite and presentation.)
- Spoon the mixture into the prepared baking dish and smooth the top.
- Mix panko breadcrumbs with melted butter and sprinkle evenly over the dip. (Why: buttered crumbs give a crispy, golden crust.)
- Bake at 350°F for 20–25 minutes, until the dip is bubbling and the top is golden. If you want a deeper brown top, broil for 1–2 minutes while watching closely.
- Remove from oven and let sit 5 minutes before serving. Garnish with extra parsley and lemon wedges.
Mini-tip: If your crab seems very wet, press it gently in a clean towel before folding in. That keeps the dip from becoming runny.
How to Serve Maryland Crab Dip:
- Spoon into a warm serving dish and place on a trivet. Serve with toasted baguette slices or sturdy crackers for scooping.
- Offer fresh veggies like celery sticks, carrot sticks, and bell pepper strips for a lighter option.
- Garnish with lemon wedges and extra Old Bay for guests to add a sprinkle.
Pair this dip with an easy breakfast-for-dinner side like air fryer cheesy egg toast for a fun, casual spread.
How to Store Maryland Crab Dip:
- Refrigerator: Cool completely, cover tightly with an airtight lid or plastic wrap, and store up to 3–4 days.
- Freezer: You can freeze the baked dip in an airtight container for up to 2 months. Texture may change slightly.
- To reheat: Thaw overnight in the fridge if frozen. Reheat in a 325°F oven covered for 15–20 minutes until warm, or microwave on medium power in 30-second bursts, stirring between, until hot.
Tips to Make Maryland Crab Dip:
- Use real lump crab for the best texture; pick over for any shell pieces.
- Don’t overmix the crab into the base — keep lumps for a nicer mouthfeel.
- Pat canned crab dry to prevent a watery dip.
- Let the dip rest a few minutes after baking; it firms up and is easier to serve.
- Taste before baking — a squeeze of lemon or more Old Bay can brighten the flavor.
Variation
- Gluten-free: Swap panko for gluten-free breadcrumbs or crushed gluten-free crackers.
- Vegetarian twist: Replace crab with chopped artichoke hearts and a cup of cooked, chopped cauliflower for a creamy artichoke alternative.
FAQs
Can I use imitation crab meat?
Yes. Imitation crab will work but has a softer, more uniform texture and less sweet flavor than lump crab. Adjust seasoning to taste.
How do I keep the dip from getting watery?
Drain and pat dry the crab meat well. Use room-temperature cream cheese (not melted) and avoid adding extra watery ingredients like fresh tomatoes. Bake until bubbling to help evaporate excess moisture.
Can I make this ahead of time?
Yes. Assemble the dip, cover, and refrigerate for up to 24 hours before baking. Add the breadcrumb topping just before baking for a fresher crust.
What if I don’t have Old Bay?
Use a mix of 1/2 teaspoon paprika, 1/4 teaspoon celery salt, and a pinch of cayenne to mimic the flavor. Add more lemon for brightness.
Conclusion
This Maryland Crab Dip brings a cozy, cheesy comfort that feels special but stays easy. The warm, buttery smell as it bakes and the golden, bubbly top make it a winner for family nights and small gatherings. If you want more ideas or a slightly different take, check this Hot Crab Dip Recipe for another creamy baked version: Hot Crab Dip Recipe | Creamy Baked Appetizer with Lump Crab, or try this simple favorite at Hot Crab Dip – Plain Chicken. Please leave a comment and a star rating if you make it — and share the recipe on Pinterest or Facebook. What twist did you try? Let us know below!
Print
Maryland Crab Dip
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free (if using gluten-free breadcrumbs)
Description
Bright, warm, and cheesy, this Maryland Crab Dip brings cozy comfort to any table with creamy cheese and sweet lump crab meat, perfect for game days or family nights.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning (plus extra to taste)
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz lump crab meat, picked over for shells
- 1 small shallot or 2 green onions, finely chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 cup panko breadcrumbs (or crushed crackers)
- 2 tablespoons unsalted butter, melted
- Extra parsley and lemon wedges for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a shallow 1.5-quart baking dish.
- In a large bowl, beat the softened cream cheese until smooth. Add sour cream, mayo, Dijon, Worcestershire, lemon juice, Old Bay, cayenne, salt, and pepper. Stir until fully combined.
- Fold in the finely chopped shallot/green onions, shredded cheddar, grated Parmesan, and parsley. Mix gently.
- Gently fold in the crab meat, adjusting salt, pepper, or Old Bay to taste.
- Spoon the mixture into the prepared baking dish and smooth the top.
- Mix panko breadcrumbs with melted butter and sprinkle evenly over the dip.
- Bake at 350°F for 20–25 minutes until bubbling and the top is golden. Broil for 1–2 minutes if desired.
- Remove from oven and let sit for 5 minutes before serving. Garnish with parsley and lemon wedges.
Notes
Use lump crab for the best texture, and ensure it’s well-drained to prevent a watery dip.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 70mg