Best Maryland Crab Dip Recipes

Steps:

• Soften cream cheese and mix with 1 cup of shredded cheese.
• Mix all of the ingredients in with the cheese mixture.
• Fold in the crab meat.
• Bake covered for 30 minutes at 350°F
• Stir the dip.
• Sprinkle other cup of shredded cheese over the top and bake uncovered for 5 minutes.
• You can serve it with crackers but I prefer torn pieces of french or bakery style bread.
• You can adjust the seasoning to your taste.
• I usually sprinkle a little Old Bay over the top with the shredded cheese.
• I also use 1/3 less fat cream cheese and lite shredded cheese to make a lighter version.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a glass loaf pan with cooking spray.
• Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce, and seafood seasoning together in a bowl. Gently fold crabmeat into cheese mixture; pour into the prepared loaf pan and top with Cheddar cheese.
• Bake in the preheated oven until dip is bubbling, about 20 minutes. Toast baguette slices on oven rack during the last 5 minutes of baking the dip.

Steps:

• Preheat oven to 350 degrees.
• Allow cream cheese to come to room temperature and soften.
• In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, lemon juice, dry mustard, Worcestershire sauce, ¾ cup of the cheddar cheese, and the mozzarella cheese.
• Add Old Bay seasoning to taste (use at least 2 Tbsp) and mix until all is evenly mixed (hand mixing works best).
• Carefully blend in crab meat so as not to break up the lumps. Add milk to loosen and make mixing easier.
• Pour mixture into a lightly greased deep dish glass 9x13 pan. Sprinkle with remaining cheddar cheese and top with Old Bay to Taste.
• Bake at 350 degrees until top is golden brown and bubbling (time varies, usually 30-45 minutes).

Steps:

• Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.
• In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and 1/3 cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.
• Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.
• Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
• In a medium bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder and about 2 tablespoons of the Cheddar cheese. Fold in crabmeat, hot sauce and 2 tablespoons seafood seasoning.
• Transfer the mixture to the prepared baking dish. Top with remaining Cheddar cheese and seafood seasoning. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Steps:

• Beat first 7 ingredients in medium bowl with mixer until blended.
• Reserve 1 tsp. onions. Add remaining onions, crabmeat and 1/2 cup shredded cheese to cream cheese mixture; mix well. Spoon into microwaveable bowl.
• Microwave on HIGH 3 min. or until heated through, stirring after 1-1/2 min. Top with remaining shredded cheese and reserved onions.