Rich, cheesy, and loaded with tender seafood flavor, Maryland Hot Crab Dip is a must-have for any party table. This creamy appetizer delivers the perfect balance of spice and indulgence.
With sweet lump crab meat, melty cheddar, and the iconic punch of Old Bay, this dip brings the taste of the Chesapeake Bay straight to your kitchen.
Star Ingredients That Make Maryland Hot Crab Dip Shine
- Lump crab meat – The sweet, delicate star of the show that gives the dip its signature flavor and coastal charm.
- Cream cheese – Acts as the rich, creamy base, adding velvety texture and binding all the flavors together.
- Sour cream – Provides tanginess that balances the richness and adds a soft, smooth body to the dip.
- Cheddar cheese – Offers sharpness and meltability, creating gooey goodness throughout and a golden topping.
- Old Bay seasoning – The essential seasoning that brings classic Maryland flavor with just the right amount of spice.
- Worcestershire sauce – Adds a layer of umami and depth that enhances the savory profile of the dip.
- Lemon juice – Brightens the mixture with acidity, cutting through the richness and lifting the seafood flavor.
Let’s Make It: How to Pull Off This Hot Crab Dip
Start by whipping the cream cheese until it’s silky smooth. Blend in the sour cream and mayo to create a luscious base.
Next, stir in sharp cheddar, Old Bay, lemon juice, mustard, and Worcestershire. These seasonings infuse every bite with classic Maryland depth.
Fold in the fresh lump crab gently to preserve its sweet, chunky texture. Spoon the mixture into a baking dish and top with extra cheddar and a sprinkle of parsley or more Old Bay.
Bake until bubbling, golden, and irresistible. Serve warm with chips, bread, or crisp veggie sticks.
Dip Into These Tips & Flavorful Twists
For the best flavor, use fresh or refrigerated lump crab meat—not canned or imitation, which lack texture and taste. Avoid overmixing the crab; keeping the pieces intact is key for a satisfying bite.
To dial up the heat, add a dash of hot sauce or a sprinkle of cayenne. Prefer a more decadent dip? Fold in a handful of grated Gruyère or fontina for extra melt appeal.
If you’d like a slightly lighter version, you can sub Greek yogurt for sour cream or use reduced-fat cream cheese—just note the final dip will be a bit less rich.
Keep It Fresh: How to Store Maryland Hot Crab Dip
Store any leftover crab dip in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently in a 350°F oven until heated through to preserve the texture and flavor.
For freezing, portion the dip into freezer-safe containers before baking. When ready to serve, thaw overnight in the fridge, then bake as directed. Avoid microwaving, which can make the crab rubbery and the cheese oily.
Maryland Hot Crab Dip
Ingredients
- 2 teaspoons Worcestershire sauce
- ½ cup sour cream
- 1 teaspoon dry mustard
- 1 cup shredded cheddar cheese
- 1 pound fresh lump crab meat
- ¼ cup shredded cheddar cheese for topping
- 8 ounces block cream cheese at room temperature
- 1 teaspoon Italian parsley finely chopped (for garnish)
- 2 teaspoons Old Bay seasoning
- 1 teaspoon lemon juice
- ¼ cup mayonnaise
Instructions
- Preheat the oven to 375°F. Using a handheld or stand mixer, beat the softened cream cheese in a large bowl on medium-high speed until it becomes smooth and fluffy, about 1–2 minutes. Incorporate the sour cream and mayonnaise into the whipped cream cheese, blending on medium-high until thoroughly mixed. Add the dry mustard, lemon juice, shredded cheddar cheese, Old Bay seasoning, and Worcestershire sauce, mixing again until fully integrated. Carefully fold in the lump crab meat with a rubber spatula, ensuring the meat remains intact while evenly distributing it throughout the mixture. Spoon the prepared dip into a large baking dish or divide between two smaller ones. Sprinkle the reserved cheddar cheese over the top, and if desired, garnish with chopped Italian parsley or an additional dusting of Old Bay. Transfer to the oven and bake for 30 to 35 minutes, or until the dip is heated through and bubbling around the edges, ensuring it reaches an internal temperature of at least 165°F. Serve hot alongside chips, or crisp celery and carrot sticks for dipping.
