Maryland Crab Dip
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This Maryland Crab Dip is a staple in Maryland that’s made at every holiday and get-together! It’s unbelievably easy, impossible to mess up, and will leave a lasting impression.
It features jumbo lump crab meat, cheesy, and full of Maryland’s most well-known flavor: Old Bay Seasoning.
Why You Will Love This Maryland Crab Dip Recipe
- Comes together in one bowl: All the ingredients get mixed in one bowl and then transferred to a baking dish, so less dirty dishes for you!
- Impressive but easy: Every time I serve this for friends, they text me days later telling me they can’t stop thinking about it!
- Can be made ahead of time: When I’m making this crab dip ahead of time, I prepare it to bake and then cover with plastic wrap and refrigerate it until I’m ready to bake it.
Summer might be everyone’s favorite season, but if you live on the east coast, you know our real favorite season is crab season.
Growing up on the east coast, I can say that seafood has been a part of my life since before I can even remember. As an adult, living in Maryland, my love for seafood only grew and my appreciation for that Maryland blue crab is definitely a part of that.
Crab Dip Ingredients
- Fresh crab meat: I used jumbo lump crab meat but you can also use lump crab meat. I don’t recommend using imitation crab meat or shredded crab meat, the lump crab is what makes it authentic to Maryland.
- Wet ingredients: to make this decadent mixture you’ll need Worcestershire sauce, tartar sauce, and fresh lemon juice. Make sure you’re using a tartar sauce you know you like! You can use sour cream or mayonnaise if you don’t have tartar sauce. If you’re hesitant about using tartar sauce, use mayonnaise instead.
- Dry ingredients: what’s a Maryland crab dip without Old Bay seasoning? Definitely not Maryland crab dip. I like to go a little heavy on the Old Bay (it’s one of my favorite seafood seasoning), but you can adjust the seasoning to your liking and can always add more after cooking!
- Cheeses: you’ll need plenty of cheese to mix and top your warm crap dip with, I used whipped cream cheese, Monterey Jack, and mozzarella cheese. You can also use cheddar cheese if you prefer.
- Herbs: after baking you can top your warm crab dip with fresh parsley or sliced green onions to garnish.
- For eating and enjoying: I love pairing this insanely delicious crab dip with sliced and toasted baguette or fresh vegetables like celery and carrots.
*For a detailed list of ingredients and measurements, please reference the recipe card down below.
Why is there tartar sauce in this recipe?
The base of tartar sauce is mayonnaise but tartar sauce also has lemon juice, herbs, and relish which makes it so much more flavorful. If you’re hesitant about using it, just use mayonnaise! I personally think it adds a lot of good flavor to the dip.
How to make Maryland Crab Dip
Step 1. Combine the wet ingredients. In a large bowl, combine the whipped cream cheese, tartar sauce, Worcestershire sauce, a few dashes of hot sauce, Old Bay, and lemon juice.
Step 2. Fold in the crab and cheese. Next fold in the crab meat, half the Monterey Jack cheese, and half the mozzarella cheese with a rubber spatula.
Step 3. Bake the dip. Transfer the mixture into your baking dish, and top the dip with the remaining shredded cheese. Bake until cheese is melted and dip is heated through.
Step 4. Serve. Garnish with parsley and serve with toasted baguette, celery, or your favorite crackers for dipping.
Recipe tips
- Don’t break the crab meat. Be careful when mixing in the crab meat so you don’t break apart the lumps. I find it best to work with a rubber spatula so I can easily fold in the crab meat without breaking it. You definitely don’t want to use an electric mixer here!
- Make it ahead. This is the perfect recipe to make when hosting. You can cover the mixing bowl with plastic wrap and store it in the fridge for a few hours until you’re ready to bake and serve.
- Serve it in a bread bowl. A big loaf of sourdough bread makes for the best bread bowl! Scoop out the center and fill it with your crab dip, then bake it all together.
How to store Maryland Crab Dip
Store your crab dip in an airtight container or tightly cover the baking dish with plastic wrap or foil and place in the refrigerator.
How long will it last in the refrigerator?
Leftover crab dip will last about 3 days in the fridge. To reheat, you can either microwave in 30 second increments until heated through or heat in the oven at 350.
How to reheat?
The time to reheat in the oven will vary, depending on how much you are reheating, but I suggest starting at 10 minutes. Reheating crab dip in the oven is preferred for the best flavor.
Can you freeze crab dip?
Although cheesy crab dip is definitely better straight out of the oven, as long as it’s been cooled you can freeze your crab dip for a few weeks. If you have any excess crab dip, it’s better to be frozen unbaked.
Store your leftovers in an airtight container for up to 3 months in the freezer.
What to serve with this Maryland Crab Dip Recipe
This insanely delicious crab dip is so decadent that it should be served with very simple sides; remember, the crab is the highlight! You can choose from a number of toasted bread based sides or light crackers. Here are some of my favorites:
- fresh bread like toasted baguette
- Pretzel thins
- Pita chips
- Buttery crackers (I like Ritz crackers)
What to do with leftover Crab Dip
Leftover dip can be used to make Crab Rangoons or Crab Pretzels with Homemade Pretzels. Once the crab dip is made, these recipes are quick and easy to throw together in a pinch!
Frequently Asked Questions
Crab meat will last about 3-5 in the refrigerator. Some canned crab meat can last up to 6 months. Check the label just to be sure!
The “yellow stuff” in crab is the hepatopancreas; In Maryland, this is also called the “mustard”. This is because the color resembles dijon mustard. In a lot of places, this is actually considered a delicacy. However, it should be consumed in moderation as the hepatopancreas produces digestive enzymes and filters impurities from the crab’s blood.
Maryland blue crab is considered one of the best and sweetest tasting of all crabs. It also has a unique blue shell and turns bright orange when cooked. The Dungeness and snow crab are close seconds in terms of sweetness.
Crab dip can become runny from excess moisture in crab meat and overmixing, leading to proteins releasing moisture. Using full-fat ingredients, fully draining the crab meat, and avoiding overbaking can help prevent a runny texture.
Fishy flavors in crab dip most likely come from the crab meat itself or cross-contamination with fish. To avoid this, use fresh high-quality crab meat, store it properly, and prevent contact with fish or its residues. Before cooking with crab meat, always check the expiration date!
Easy Seafood Dinner Recipes
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Maryland Crab Dip Recipe
Ingredients
- 8 ounces whipped cream cheese
- 1/2 cup tartar sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce, optional
- 1 tablespoon Old Bay Seasoning*
- 1 tablespoon lemon juice
- 1 pound jumbo lump or lump crab meat*
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup shredded mozzarella cheese
- fresh chopped parsley, to garnish
- sliced and toasted baguette, for dipping
- olive oil cooking spray
Instructions
- Preheat the oven to 350° F. Lightly grease a shallow baking dish with cooking spray. I like to use a pie dish.
- In a large mixing bowl, combine the whipped cream cheese, tartar sauce, Worcestershire sauce, hot sauce, Old Bay, and lemon juice. Next fold in the crab meat, half the Monterey Jack cheese, and half the mozzarella cheese with a rubber spatula. Careful not to break up the crab meat!
- Transfer the mixture into your baking dish, and top the dip with the remaining shredded cheese. Bake for 15-20 minutes or until cheese is melted and dip is heated through.
- Garnish with parsley and serve with toasted baguette.
- If you've made this recipe, please leave a review below!
Notes
- You can use lump crab or jumbo lump crab meat for this recipe. In my opinion, the only time it’s really beneficial to use jumbo lump crab meat is for crab cakes where you really want the crab to shine. In a dip, it’s not quite as important to only have jumbo lump crab meat since there are plenty of other ingredients. You will save a lot of money using lump crab meat instead!
- Try to make sure you are using a tartar sauce you’ve tried and enjoyed, recently I made this using a new tartar sauce I haven’t tried before and it was not as good. I really enjoy the Whole Foods brand tartar sauce. If you’re hesitant about using tartar sauce, use mayonnaise instead.
- If you have never had Old Bay before or do not like it that much, start with only 1/2 tbsp. You can always mix in more after cooking!
Made this for my book club and everyone loved it! I served with bagel chips and pita crackers and it got eaten instantly!!
I’m so excited to hear this!!
Had a good laugh at the section called What To Do With Left Over Crab Dip. There ain’t no such thing, hon.
🙂
HA! I agree 😉 …but just in case…
All I have to say is WOW! I follow you on Instagram and saw this and new I had to try it. I am so glad I did. I took it to a Superbowl party and came home with an empty dish. Everyone LOVED it! Will definitely make it again.
Best ever crab dip recipe. I made it for a super bowl party and it was a crowd favorite!
Thank you!
Wow, so so good! 10/10 recommend and will definitely make again!
I love crab dip with flour tortillas with my crab dip. I live in maryland and blue crabs are a regular thing in my house in the summer because my family goes crabbing but I went to ocean city maryland last summer and got addicted to the crab dip and started making it at home but was looking for a new way to make it as my was kinda basic so thanks for this
I agree, it is quite addicting!
I made this recipe and did not like it. Too much old bay seasoning and I did not care for the tartar sauce. It was my first time using whipped cream cheese and didn’t like that either. When I make it again, I will cut back on the seasoning by one tablespoon, omit the tartar sauce, use softned regular cream cheese, and top with pepper jack and Mozzarella cheese.
Sorry to hear you didn’t enjoy it, I did recently use a tartar sauce that was way too tart so I wonder if that’s what did it for you.
Too salty.
O Bay seasoning is salty. I made it and the dip was really good! Next time I will use less O bay.
I enjoyed the taste of this dip,but the consistency was not what I think of when I think dip. Even right out of the oven it was very thick and not at all dipping consistency. It could be the cheese. I may have used too much. I’ll definitely try again with some tweaks.
Maryland crab dip made with jumbo lump crab should be thick. If you prefer a thinner dip, you can break up the crab meat more or use a different kind of crab meat.
Absolutely wayyyy too much old bay seasoning. So much money into that dip and it’s in the garbage. It was beyond salty – not even edible. Did you mean to say 2 teaspoons of old bay as opposed to tablespoons?? I thought it seemed like too much when making it but tried it anyways. So disappointed.
I’m sorry to hear you didn’t enjoy it, I personally LOVE old bay and perhaps my preference is not the same as others. I will add a note to the recipe.
I agree, the recipe has potential, but the seasoning is too salty. Maybe it would be better to make your own Old Bay seasoning.
Old Bay isn’t for everyone! Us Marylander’s cannot get enough of it though 😉
As a MD girl I needed to try it & the tartar sauce is just so over powering & weird.
This crab dip was delicious! It was salty, spicy, and cheesy – we served it with some Ritz crackers for the perfect appetizer!
Even if you don’t enjoy fish you will devour crab dip – so delicious!
This crab dip had the perfect amount of seasoning and ingredients, love how thick it was! Will be making it again for our summer cook out party next week!
This was such a unique and delicious dish that does not disappoint! Everything a gourmet recipe should be, and then some! Easily, a new favorite recipe!
Outstanding recipe thanks so much! tasted so much good!
We absolutely loved this just as is.. with Peter’s Food adventures tartar sauce ( he has an amazing Blue cheese dressing recipe too) and the zest of the ½ lemon I used for the juice. Everyone raved about this dip, the amount of old bay was perfect! course I’m from MD as well! this will be my forever crabdip recipe!
Absolutely loved it! Hit at the family shindig. Thank you!!!
We followed the suggestion to substitute mayo and sour cream for the tartar sauce. We also used one brick of cream cheese and one container or whipped cream cheese. On the top we added just a little smoked cheese in addition to the Monterey Jack and mozzarella. It was perfection !!
Yay! I’m so glad you enjoyed it!
I used this recipe today and it was a bit salty so next time I’ll use 1/2 tablespoons of old bay. I used mayo instead of tartar.
JZ Eats. Perfect and delicious. If you want the best tartar sauce just mix your own to your taste. I use mayonnaise, dill relish, juice of lemon (salt and pepper is optional). JZ you can start out with a small amount and adjust to your personal taste. Kind Regards, Julie
The Old Bay is so overpowering and it makes the dish way too salty. I think the recipe would be much better with two teaspoons as opposed to two tablespoons. Ouch.
There is a note in the recipe card to start with one tbsp 🙂 I prefer two, but not everyone does. Sorry if you missed it.
I’m a born and raised Marylander and this crab dip is IT y’all. I used the recommended amount of old bay (not more, not less) and it was perfect.
I’m excited to try this dip! Do you have recommendations for cooking it in a slow cooker instead of the oven?
I don’t recommend it, I think that’s too long to cook the crab and it might end up with a weird texture.
Sorry Eastern Seaboard, we don’t use Old Bay here in Lower Louisiana, We use Tony Chacheres, I omitted the tartar sauce .
SENSATIONAL!
😘
Was disappointed. My dip tasted fishy🥲. What should I do to improve it the next time?
Yikes – that sounds like a problem with the crabmeat you purchased. Did you check the expiration date and use it as soon as you opened it?