Served warm with toasted baguette slices, crackers, or celery sticks, this crab dip celebrates the flavors of the Chesapeake Bay region of Southern Maryland and is sure to be a hit at your next party. It's creamy, rich, and well-balanced with supporting ingredients, yet allows the crab meat to be the true star of the dish. While not necessary, feel free to assemble a day in advance to allow all of the flavors to meld together, but wait to bake until just before serving.
INGREDIENTS
- 4 oz of Cream Cheese, softened
- 4 oz Sour Cream
- 3 Tablespoons Mayonnaise
- ½ Teaspoon Worcestershire Sauce
- 1 Teaspoon Fresh Lemon Juice
- 1 Teaspoon Old Bay Seasoning
- ½ Teaspoon Fresh Cracked Black Pepper
- 2 Garlic Cloves, finely minced
- 3 Tablespoons Red Onion, finely minced
- ¼ Cup Scallions, finely sliced green tops (reserve a few pieces to sprinkle on top before baking)
- 1 Cup Grated Cheddar Cheese
- 8 oz. Lump Crab Meat (or a combination of Jumbo Lump and Backfin)
- Pam or preferred Cooking Spray
INSTRUCTIONS
Step 1: Gather all of your ingredients. If you are planning to bake and serve right away, go ahead and preheat your oven to 350℉.
Step 2: Remove crab meat from its container and drain thoroughly. This will help to ensure your dip isn’t watery. Set aside.
Step 3: In a stand mixer or large bowl, cream together the cream cheese, sour cream and mayonnaise until smooth.
Step 4: Squeeze in the fresh lemon juice, then blend in the Worcestershire sauce, Old Bay seasoning, black pepper, garlic, onions, and scallions.
Step 5: By hand, gently stir in the grated cheese.
Step 6: Gently break apart the crab meat and fold into the mixture. You’ll want to keep the pieces intact as much as possible.
Step 7: Spoon the prepared dip into your baking dish, lightly sprayed with cooking spray, and sprinkle with the reserved scallions.
Bake for approximately 20 minutes until the dip is bubbly and lightly browned on top (you can always set the broiler on low for a few minutes to help with the browning).
Southern Maryland Crab Dip
Equipment
- Kitchen-Aid Mixer or large mixing bowl
- Rubber Spatula
- Fruit Reamer (Citrus Juicer) optional
- Measuring Cups and Spoons
- Small, oven-safe dish
Ingredients
- 4 oz. Cream Cheese softened at room temperature
- 4 oz. Sour Cream
- 3 Tbsps. Mayonnaise
- ½ tsp. Worcestershire Sauce
- 1 tsp. Fresh Lemon Juice
- 1 tsp. Old Bay Seasoning
- ½ tsp. Freshly Cracked Black Pepper
- 2 Garlic Cloves, finely minced
- 3 Tbsp. Red Onion, finely minced
- ¼ Cup Scallions, finely sliced green tops reserve some extra for sprinkling on top before baking
- 1 Cup Cheddar Cheese
- 8 oz. Jumbo Lump Crab Meat or a combination of jumbo lump and backfin
- Pam or preferred cooking spray
Instructions
- Gather all of your ingredients. If you are planning to bake and serve right away, go ahead and preheat your oven to 350℉.
- Remove crab meat from its container and drain thoroughly. This will help to ensure your dip isn’t watery. Set aside.
- In a stand mixer or large bowl, cream together the cream cheese, sour cream and mayonnaise until smooth.
- Squeeze in the fresh lemon juice. then blend in the Worcestershire sauce, Old Bay seasoning, black pepper, garlic, onions, and scallions.
- By hand, gently stir in the grated cheese.
- Gently break apart the crab meat and fold into the mixture. You’ll want to keep the pieces intact as much as possible.
- Spoon the prepared dip into your baking dish, lightly sprayed with cooking spray, and sprinkle with the reserved scallions.Bake for approximately 20 minutes until the dip is bubbly and lightly browned on top (you can always set the broiler on low for a few minutes to help with the browning).
