Southern Maryland Crab Dip

Served warm with toasted baguette slices, crackers, or celery sticks, this crab dip celebrates the flavors of the Chesapeake Bay region of Southern Maryland.

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Course: Appetizer

Cuisine: American

Keyword: Appetizers, Crab Dip

Prep Time: 10

Cook Time: 30

Servings: servings

Calories: 225kcal

Equipment

Kitchen-Aid Mixer or large mixing bowl
Rubber Spatula
Metal Sieve or Fine Mesh Strainer
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).

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