This hot and cheesy Maryland crab dip gets the stamp of approval from locals and out-of-towners alike. For the best taste and texture, use fresh lump crab meat and the other 8 ingredients listed, including cream cheese, Old Bay seasoning, and cheddar cheese. Slow cooked or baked, this is the most irresistible dip. Draws a crowd every time I make it!
I originally published this recipe in 2019 and have since added new photos, a video tutorial, and more helpful success tips.
One reader, Jennifer, commented: “My sister and I grew up in Columbia, MD, and now live in Dallas, TX. I made this dip for NY Day football with our husbands. It was absolutely delicious! Everyone loved it, which you know as a Marylander too—we are tough critics of crab dishes. ★★★★★“
Walk into pretty much any Maryland restaurant and you’re bound to find hot crab dip on the menu. It’s our staple. Sometimes served on soft pretzels and sometimes baked in a skillet, but always a must-have order. We eat it on chicken (usually called “Chicken Chesapeake”) or in quesadillas, but the best way to serve hot cheesy crab dip is with fresh bread, pita wedges, celery, and/or sturdy crackers like these homemade artisan crackers.
Here in Maryland, WE LOVE OUR CRAB DIP.
This Hot Crab Dip Is:
- Cheesy dip meets crab cakes
- Irresistibly creamy
- Old Bay-seasoned
- Baked or slow cooked, your choice
- Extra quick, no pre-cooking (perfect for a Super Bowl spread!)
- Nothing less than a huge hit, guaranteed!
This does Maryland justice!
Search the internet and you’ll find millions of crab dip recipes. They’re all centered around—you guessed it—crab, but the other ingredients can vary. I’ve tasted dozens of crab dips (I’m surrounded by it!) and I know what works, and what doesn’t.
The Best Crab Dip Ingredients
These are the 9 ingredients you need to make the best Maryland crab dip on the planet. And that’s not an exaggeration. I know lifelong Maryland locals who swear by this one!!!!
- Cream Cheese: Cream cheese is the base of this dip. No substitutions here.
- Mayonnaise: I don’t like mayonnaise and I still love this crab dip. You don’t need much—just enough to thin out the cream cheese and add that necessary creamy dip texture.
- Sour Cream: Some crab dip recipes call for just mayo and cream cheese, but I like to break down those heavier ingredients with tangy sour cream.
- Cheddar Cheese: You can use sharp cheddar or white cheddar if desired, but don’t use another cheese that has a stronger flavor because you don’t want to overpower the crab.
- Ground Mustard: A dash of mustard is a key ingredient in any Maryland crab cake recipe and we’re using something similar here, too. Ground mustard is necessary—and don’t worry, you do not taste mustard.
- Lemon Juice: Fresh, balancing flavor!
- Old Bay Seasoning: This salty spice is a staple in Maryland, where it’s made, especially with crab.
- Worcestershire Sauce: So much flavor. You don’t need a lot—just 2 teaspoons.
- Lump Crab Meat: For the absolute best crab dip, I recommend using lump crab meat or a mix of lump crab meat and backfin meat. Lump crab meat guarantees those big, mouthwatering bites of crab.
A dash of hot sauce is delicious, too!
How to Make Hot Crab Dip
You’re only about 30–35 minutes away from this bliss.
- Beat the cream cheese first. You want it super creamy and smooth.
- Beat in the rest of the ingredients, except the crab.
- Gently fold in the crab meat. Avoid using a mixer for this step because you don’t want to completely break down the lump crab.
- Slow cook or bake. Slow cook on low for 3–4 hours until hot and creamy; or bake in a casserole dish, pie dish, or oven-safe skillet for 25 minutes, or until browned and bubbly around the edges.
The process is quick, simple, and foolproof as long as you’re using the right ingredients. A handheld or stand mixer is definitely helpful and makes mixing easier, but I’ve mixed it together by hand before too.
Serving Crab Dip
For serving, keep things simple. You want the flavors from the dip to shine, so don’t serve with crackers or breads with overpowering flavors. Baguette slices, toasted artisan bread (pictured!), or sturdy crackers/pita chips are key so you can scoop up all that lump crab.
Best Crab Meat for Crab Dip
At the market, you can find canned, frozen, or fresh (refrigerated) crab meat. Unrefrigerated canned crab meat doesn’t have the freshest flavor (obviously). If you need to use canned, look for canned crab meat in the refrigerated section of your market. The fresher the crab meat, the better the crab dip will taste.
Crab meat labeled “hand-picked” or “fresh-picked” is fully cooked and sold in plastic tubs by the butcher or seafood counter. This is what I always use for crab cakes and crab soup, and highly encourage you to use the same here. It’s pricier than canned, but you have a completely different (and fresh) product. Don’t worry, all the other ingredients are pretty inexpensive, especially if you purchase store-brand or find them on sale.
Ask your grocer where to find the freshest crab meat in the store. I purchase fresh crab meat sold in a 1-pound tub from the seafood counter.
This DOES NOT disappoint!
Even More Appetizer Recipes
- Pepperoni Pizza Dip
- Garlic & Bacon Spinach Dip
- Sweet Potato Skins
- Bacon Wrapped Cheesy Stuffed Jalapeños
- Soft Pretzel Bites
- Cranberry Pecan Cheese Ball
Crab Dip (Best Maryland Style)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: serves 8
- Category: Appetizers
- Method: Baking
- Cuisine: American
Description
For the best texture, use lump crab meat and each ingredient listed. No substitutions! Serve with crusty baguette, sturdy crackers, celery sticks, or pita wedges. For more success tips and to learn which crab meat to use, see blog post above.
Ingredients
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (60g) mayonnaise
- 1/2 cup (120g) sour cream
- 1 and 1/4 cups (155g) shredded cheddar cheese, divided
- 1/2 teaspoon ground mustard
- 1 teaspoon lemon juice
- 1 and 3/4 teaspoons Old Bay seasoning*
- 2 teaspoons Worcestershire sauce
- 1 pound fresh lump crab meat*
- optional: 2 dashes of hot sauce (or to taste)
Instructions
- Preheat oven to 375°F (191°C).
- In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.
- Add the mayonnaise, sour cream, 1 cup cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined. Using a spoon or silicone spatula, gently fold in the lump crab meat. If you used hot sauce, taste, then add more hot sauce if desired.
- Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining 1/4 cup of cheddar cheese.
- Bake for 25 minutes or until hot and bubbly around the edges.
- Serve warm.
- Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or in a 350°F (177°C) oven until warmed throughout.
Notes
- Make Ahead & Freezing Instructions: You can fully assemble this crab dip, cover tightly, and refrigerate for up to 2 days before baking/slow cooking and serving. You can also freeze the unbaked or baked (and cooled) crab dip for up to 3 months. Thaw overnight in the refrigerator, then bake as directed; or, if already baked, thaw and heat in a 350°F (177°C) oven for 25 minutes or until warmed throughout.
- Special Tools (affiliate links): Glass Mixing Bowl | Electric Mixer (Handheld or Stand) | Wooden Spoon or Silicone Spatula | Oven-Safe Skillet or Pie Dish
- Cream Cheese: Make sure you’re using a brick of cream cheese, not cream cheese spread. I’ve used lower-fat ingredients with no problem like reduced-fat (not fat-free) cream cheese, sour cream, and mayo, but the dip obviously tastes richer with the full-fat versions.
- Old Bay: Use 2 teaspoons for a spicier kick. (I usually do!)
- Which Crab Meat to Use: For any questions regarding which crab meat to use, see Best Crab Meat for Crab Dip in the blog post above. I highly recommend fresh (refrigerated) lump crab meat.
- Slow Cooker: Follow steps 2 and 3. Instead of transferring to a baking dish, spoon into your slow cooker (do not add the 1/4 cup of cheese on top) and cook on low for 3–4 hours until hot and creamy. Stir occasionally as it cooks. During the last 30 minutes, sprinkle 1/4 cup reserved cheddar cheese on top.
Reader Comments and Reviews
absolutely delicious and simple to make! i halved the recipe and added a dash of cayenne and paprika for spice + smoke and it turned out wonderfully! will definitely be making again.
The recipe came out great! I was a little skeptical at first that perhaps it didn’t have enough seasoning but it came out perfect. It was a hit with everyone. This is my go to recipe now! Thank you.
Get even more crab flavor. Leave the cheese out. It really doesn’t need it.
Made this for a family gathering today, many people commented on it and set up camp by the bowl. thank you for sharing!
I made this as part of our appetizer spread for Mother’s Day and it was a HIT! I did the slower cooker version; mixed everything the day before and left it in the slow cooker insert in the fridge. It definitely 3+ hours to cook on low. Served it with tortilla chips. As a side note, I used a good extra sharp cheddar and also topped with green onions at the end.
Is ground mustard the dry spice? Or do you ground mustard with the seeds in it (the wet kind)
Hi MD, we use dry ground mustard.
Awesome Crab Dip. I am from the Eastern Shore of Md and use to crab trot lining on a boat out of the Miles River and the Wye River. This is the recipe that is pretty much the way we make it here. Make it simple for flavor! I have had it with green pepper (yuck) and several other variations. This is best recipe I have seen. Authentic to recipes of Waterman and their wives!
I forgot to mention that we tweak it to taste. Actually a recipe is not needed after years of making. I also wanted to mention that the rivers i crabbed out of have a very sweet distinct flavor that makes the crabs the best in Md. if your on the Shore try restaurant “ Chesapeake Landing” their crabs are caught fresh in season by the owners. Or the “Crab Claw” is right in the water and during summer you can see the waterman drop off their catch for the day. That’s who we sold crabs and oyster to. So much more I could tell you but probably not allowed. But Fresh is the best! You can also make a “Crab Salad”consisting of the basics Mayo, celery seeds if desired and Old Bay. Served cold with crackers! I use saltines! This is made when either crab meat has been picked or we did buy to satisfy the urge while making crab cakes and crab dip. I can’t resist dipping in to meat asap even if I did eat fresh steamed crabs.
Looking forward to making this next weekend. How would you use this to make Chesapeake chicken?
Hi Kathy, we haven’t used it to make Chesapeake chicken before, but let us know if you decide to do any experimenting!
I have used the leftovers to make chesapeake chicken. I simply put a scoop on top of a chicken breast and smoothed it out some, then added a little more cheese and baked at 350 for about 20 mins(more or less depending on size of chicken) Hope this helps. 🙂
Just as I expected…ABSOLUTELY AMAZING! The artisan bread really complimented the crab dip perfectly. The best crab dip I have ever had. My husband ate himself into a food coma.
I have been a fan of your recipes for a while now. I follow you on Facebook and happened to come across your crab dip recipe (which I will be making tonight). I already have artisan bread dough in my fridge to have with it.. When reading the recipe I was thrilled to see that you are a fellow Marylander like me. I have lived near the bay my whole life. There is no place I’d rather be. I will post again after making the recipe tonight which my family and myself are so excited to try. Thank you so much for sharing your truly wonderful recipes.
Live in MD and made this for my fam last night. Was a huge hit! Always used an old recipe and decided to look for a new one and very glad I did!!
This crab dip is absolutely delicious! I have made a lot of your recipes and you never disappoint. Thank you for all of your wonderful recipes!
Wonderful recipe. I cut the recipe in half. My husband would have eaten it with a spoon if he could have!
Great recipe. I added just a little garlic powder and Parmesan cheese on top. Serve with shrimp crackers, lightly dusted with old bay.
AMAZING – even with substituting ingredients because I didn’t have everything. That’s the mark of a really great recipe. Since I was cooking just for 2, everything got cut in half. Used Gruyere – shoot me – but it didn’t matter. It was still crazy good.
Market had no Crab Meat? I used pulled rotisserie chicken instead. Best Chicken dip ever, used the exact same spice and seasoning as called for in the Crab Dip recipe.
How smart! Much less expensive than crab meat also!
Maryland’s Crabs make the best crab dip
Vi, I couldn’t agree more. My family is from Baltimore. We ate steamed crabs on the picnic table every summer, picked the uneaten crabs and made crab cakes the next day. We don’t put a lot of stuff in our crab cakes because the flavor of the crab can be masked by too many extras. Thanks for reminding me of a taste of summer!
My sister and I grew up in Columbia, MD and now live in Dallas, TX. I made this dip for NY Day. football with our husbands. It was absolutely delicious! Everyone loved it, which you know as a Marylander too -we are tough critics of crab dishes. Thank you, Sally for a delicious recipe, as always!
Delicious! Thank you for your very clear instructions. I will make this again
I was wondering if I could use a milder cheese than cheddar, if so, what would you recommend?
Hi Theresa, you can use a mild cheddar or any similar cheese you enjoy.
I’m from Maryland and this is one of the best hot crab dip recipes I’ve made. I did make a few adjustments: I added 1/4 tsp black pepper + 1/4 tsp paprika + 2 TB sherry + more Old Bay seasoning. I understand why some older reviews claimed the recipe had too much mayonnaise or was too runny. That was because the older recipe posted (I printed a copy in Aug 2020) had TWICE the mayo, at 120g, and the sour cream was 180g. This NEW recipe version decreased the amounts to 60g & 120g respectively. For those who are skeptical due to previous reviews, give the new recipe version a try.
So good! Made this for Canada Day.
Made this for tonight for NYE as we are having a simple celebration thanks to the rise of Covid outbreaks. My New Yorker fiancé loves this. It was way more than two people need, so I am hoping to freeze the left overs. Next time I think we’ll add more hot sauce and Old Bay. As a Midwesterner, crab isn’t cheap so it will be more of a special occasion dip.
Loved this dip as did my quests! I baked it in a bread boull and all was devoured! I’m making this again today to bring to a gathering.
It is simple to prepare, delicious and will be requested time and again.
I highly recommend this crab dip.
Thank you Sally!
If it’s fishy you’ve got old or bad crab. Has absolutely nothing to do with the recipe. Anytime shrimp or crab smell fishy…toss it!
Hello JDub- If you use prepackaged pasteurized refrigerated lump crab, you will need to soak the crab meat in milk for at least 30 mins. If possible it’s best to It’s use the crab meat from freshly steamed Maryland crabs. But soaking the meat will get rid of the “fishy” flavor that pasteurizing gives the meat when packaging.
I skipped the mayo, and thought it was great.
Looked so good. Way too strong of a crab flavor. I love crab, but this was overpowering. Had to throw it. Used refrigerated crab meat just like the recipe said. Rinsed it. Everything to the letter. What did I do wrong?
You must have gotten some bad crabment because crab is very delicate never strong or fishy as other people replied in their comments. I always taste a lump when I open it and at $43 a pound I take it back if it isn’t 100% fresh tasting. I can’t imagine that canned crabment would be very good, recommend fresh crabmeat from a store or seafood market you trust.
Well, it is a crab dip. If the crab flavor was overpowering, I think the culprit is the crab itself. Even crab sold as “fresh” can be a few days old, imparting a bit of a funky, strong taste.
Delicious crab dip. Just like you’d get at any restaurant here in Maryland! We did add A LOT more Old Bay though!
Very good dish recipe was easy to follow and very detailed about what to use. Made this once already and loved it!! Can’t wait to make this again!!
The point of a recipe is for the basics .. common sense def plays a part in anything that we cook. Since nothing is raw per se you can taste as you prepare! Lol ppl kill me with the whole oh it was terrible or the ohhh it wasn’t what I expected. Taste as you go ppl lol ! Great recipe