What kind of crab meat is best for Maryland Crab Dip?

Jumbo lump or lump crab meat is ideal for Maryland Crab Dip. It provides tender, meaty bites and a slightly sweet flavor that complements the creamy base. Avoid using imitation crab, as it lacks the delicate texture and true seafood taste that defines authentic Maryland-style dips.

Can I make Maryland Crab Dip ahead of time?

Absolutely. You can assemble the dip a day in advance and store it covered in the refrigerator. When ready to serve, simply bake it in a preheated oven at 350°F until hot and bubbly. This make-ahead option is perfect for parties and busy hosting days.

What are the best dippers for Maryland Crab Dip?

This crab dip pairs beautifully with toasted baguette slices , buttery crackers , or fresh-cut vegetables like celery sticks, cucumber rounds, and bell pepper strips. For a heartier option, serve it in a bread bowl or with warm pita wedges.

Maryland Crab Dip – Best Baked Recipe You’ll Love

Name: Maryland Crab Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces whipped cream cheese: adds a smooth, creamy base; 1/2 cup tartar sauce: gives tangy flavor and richness; 2 teaspoons Worcestershire sauce: enhances umami and depth; 1 teaspoon hot sauce (optional): adds a mild spicy kick; 1 tablespoon Old Bay Seasoning: provides iconic Chesapeake Bay flavor; 1 tablespoon lemon juice: brightens and balances the richness; 1 pound jumbo lump or lump crab meat: adds sweet, tender seafood texture; 1/4 cup shredded Monterey Jack cheese: creamy, melty texture; 1/4 cup shredded mozzarella cheese: creates stretchy, gooey finish; 1 tablespoon chopped fresh parsley: adds color and herbal freshness; Sliced and toasted baguette: perfect for serving; Olive oil cooking spray: to grease the baking dish

Description

This Maryland Crab Dip is a creamy, cheesy, and savory appetizer loaded with jumbo lump crab meat, Old Bay seasoning, and two types of melty cheese. Baked to bubbly perfection, it’s a crowd-pleasing dish perfect for parties, holidays, and gatherings.

Ingredients

Scale

8 ounces whipped cream cheese: adds a smooth, creamy base
1/2 cup tartar sauce: gives tangy flavor and richness
2 teaspoons Worcestershire sauce: enhances umami and depth
1 teaspoon hot sauce (optional): adds a mild spicy kick
1 tablespoon Old Bay Seasoning: provides iconic Chesapeake Bay flavor
1 tablespoon lemon juice: brightens and balances the richness
1 pound jumbo lump or lump crab meat: adds sweet, tender seafood texture
1/4 cup shredded Monterey Jack cheese: creamy, melty texture
1/4 cup shredded mozzarella cheese: creates stretchy, gooey finish
1 tablespoon chopped fresh parsley: adds color and herbal freshness
Sliced and toasted baguette: perfect for serving
Olive oil cooking spray: to grease the baking dish

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease a shallow baking dish with olive oil cooking spray.
In a large mixing bowl, combine whipped cream cheese, tartar sauce, Worcestershire sauce, hot sauce (if using), Old Bay seasoning, and lemon juice. Stir until smooth and fully combined.
Gently fold in the crab meat, half of the shredded Monterey Jack, and half of the mozzarella cheese. Be careful not to break up the crab.
Transfer the mixture into the greased baking dish, spreading it evenly. Top with the remaining shredded cheeses.
Bake for 15–20 minutes or until the dip is hot and the cheese is melted and bubbly.
Remove from the oven, garnish with chopped parsley, and serve warm with toasted baguette slices, crackers, or vegetables.

Notes

Use fresh lemon juice for the best flavor.
Do not overmix the crab to preserve its texture.
Can be prepared a day ahead and baked when ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently to avoid overcooking the crab meat.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1/12 of recipe)
Calories: 109 kcal
Sugar: 1 g
Sodium: 430 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 6 g
Cholesterol: 35 mg