I love a dip that tastes like a Maryland crab feast in one scoop — rich, lemon-bright, and studded with tender lump crab. This creamy crab dip shines with real lump crab, cream cheese, a hit of Old Bay, and a quick bake to golden perfection. While testing this recipe I dialed the seasoning and texture so it stays creamy without becoming greasy.
Why Make This Recipe
- It delivers big, authentic Maryland crab flavor in an easy party-ready dish that guests devour.
- The dip is high in protein from real crab meat and can be portion-controlled for lighter snacking.
- You can make it ahead and reheat gently, which frees you up during entertaining.
- It pairs with many dippers — crackers, toasted bread, or crudités — for versatile serving.
- I love this recipe because a quick broil at the end gives a beautiful golden top while the interior stays silky; for a pasta twist, try my Creamy Crab Alfredo for similar creamy crab satisfaction.
Recipe Overview
Prep time: 15 minutes.
Cook time: 20–25 minutes (plus optional 2–3 minutes broil).
Total time: 35–40 minutes.
Servings: 6–8 as an appetizer.
Difficulty: Easy.
Method: Mix room-temperature cream cheese with mayo and seasonings, fold in crab and cheeses, bake in an 8-inch baking dish at 350°F (175°C) until bubbly, then optional broil to brown the top.
My Experience Making This Recipe
I tested this dip several times using lump and backfin crab to find the best texture and price point. The biggest discovery was letting the cream cheese warm to room temperature — it blends more smoothly and keeps the bake uniform. I also learned that a short broil yields a pleasing crust without drying the crab.
How to Make Maryland Creamy Crab Dip
Start by softening 8 oz cream cheese to room temperature so it whips smooth. In a medium bowl whisk 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire, 1–2 tsp Old Bay, 1/2 tsp kosher salt, and 1/4 tsp black pepper until uniform. Fold in 8 oz lump crab meat (picked for shells), 1 cup shredded sharp cheddar and 1/4 cup grated Parmesan; keep the fold gentle to preserve lumps. Transfer to an oiled 8×8-inch baking dish, sprinkle 1/3 cup panko or extra cheese on top, bake at 350°F for 20–25 minutes until bubbly, and broil 1–2 minutes if you want a golden top.
Expert Tips for Success
- Use the best crab you can afford: lump crab gives impressive chunks while backfin stretches further for cost savings.
- Pat crab dry on paper towels and pick out any shell fragments to avoid excess moisture and bitterness.
- Soften cream cheese to room temperature for a smooth batter — cold cream cheese makes the dip grainy.
- For a crisp topping, toss panko with 1 tbsp melted butter and sprinkle before baking; it browns nicely under the broiler.
- If you prefer a hands-off finish, bake in a 2-qt slow cooker on high for 60–90 minutes until bubbly; stir before serving — this method keeps the dip warm for parties and mimics the stovetop-to-table appeal of a cozy creamy crab soup recipe.
How to Serve Maryland Creamy Crab Dip
- Spoon warm dip into a shallow serving bowl and surround it with toasted baguette slices for elegant presentation.
- Offer an array of dippers: kettle-style crackers, pita chips, celery sticks, and cucumber rounds for color and crunch.
- Serve as a hot appetizer for holiday gatherings, game-day snacks, or as a decadent starter for a seafood dinner — garnish with chopped parsley and lemon wedges.
- For a crowd-pleasing station, place the baked dip in a small slow cooker on low to keep it warm throughout the event and refill dippers as needed; pair with a crisp white wine.
Storage and Reheating Guide
Cool the baked dip to room temperature, then transfer to an airtight container and refrigerate for up to 3 days.
To freeze, mix the unbaked dip (before adding panko) into a freezer-safe container and freeze up to 2 months; thaw overnight in the refrigerator.
Reheat refrigerated dip in an oven-safe dish at 325°F (160°C) for 15–20 minutes until heated through, or microwave in 30-second increments stirring between each. Avoid high microwave power and prolonged reheating to prevent separation of dairy.
Recipe Variations
- Gluten-free: swap panko for gluten-free breadcrumbs or crushed GF crackers and serve with gluten-free crackers.
- Dairy-light: use 6 oz cream cheese plus 1/2 cup full-fat Greek yogurt and reduce cheddar to 1/2 cup for a lighter tang (texture will be slightly less rich).
- Spicy crab dip: add 1–2 tbsp diced jalapeño or 1/2 tsp cayenne and finish with sliced green onions for heat.
- Vegetarian “crabless” version: replace crab with chopped artichoke hearts and hearts of palm for a similar briny texture and fold in an extra 1/2 cup shredded cheese; try the flavor balance inspired by this bold roasted red pepper cashew dip for non-seafood parties.
Nutritional Highlights
- Crab meat is a lean source of protein and provides omega-3 fatty acids and vitamin B12.
- This dip is relatively high in sodium and saturated fat due to crab seasoning and cheeses — enjoy in moderation.
- Allergens: contains shellfish and dairy; for shellfish allergies, follow the vegetarian substitution above and clearly label the dish for guests.
- Portion guidance: plan on about 3 tablespoons per person as an appetizer portion.
Troubleshooting Common Issues
- Dip turned watery: likely from wet crab. Pat crab dry and avoid adding excess lemon or watery mix-ins. If it happens, bake a few extra minutes to evaporate moisture and stir.
- Top burned while center cold: reduce broiler time or move rack lower; broil for only 60–90 seconds and watch closely.
- Grainy or separated texture: that’s usually from overheating dairy. Reheat gently at a lower temperature (325°F) and stir to recombine.
Frequently Asked Questions
Q: Can I use canned crab meat for this dip?
A: Yes — use high-quality canned lump or backfin and drain and pat dry thoroughly to remove excess liquid. Canned crab is convenient and works well, though fresh lump will yield a sweeter, more delicate texture.
Q: What’s the best way to brown the top without overcooking the crab?
A: Bake at 350°F until mostly heated through (about 20–25 minutes) and finish with a 60–90 second broil on high while watching constantly. That short broil crisps the top without drying the interior.
Q: Can I assemble this dip ahead of time?
A: Absolutely — prepare the mixture and refrigerate, covered, for up to 24 hours. Add any crunchy topping just before baking and increase bake time by a few minutes if starting cold from the fridge.
Q: Is there a low-fat version that still tastes good?
A: Try 1:1 swaps of light cream cheese plus nonfat Greek yogurt, and reduce cheddar to 1/2 cup. Flavor the dip with extra lemon, Dijon, and Old Bay to compensate for reduced richness; texture will be less decadent but still flavorful.
For another creamy party dip with a different flavor profile, consider my creamy cheese pretzel dip which offers a salty-sweet contrast.
Print
Maryland Creamy Crab Dip
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Diet: Seafood
Description
A rich, lemon-bright dip featuring tender lump crab and creamy cheeses, perfect for entertaining.
Ingredients
- 8 oz cream cheese, at room temperature
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1–2 tsp Old Bay seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 8 oz lump crab meat, picked for shells
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup panko or extra cheese for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay, salt, and pepper until uniform.
- Gently fold in lump crab meat, sharp cheddar, and Parmesan.
- Transfer the mixture to an oiled 8×8-inch baking dish and sprinkle panko or extra cheese on top.
- Bake for 20–25 minutes until bubbly.
- If desired, broil for 1–2 minutes for a golden top.
Notes
This dip can be made ahead and gently reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg