Last updated on November 2nd, 2024
My Maryland Hot Crab Dip Recipe is the real deal! I grew up in Maryland, and over many a family get-together, I’ve pretty-much perfected this local classic!
If you’re from Maryland, more than likely you grew up eating our state’s traditional hot crab dip recipe.
This warm, cheesy appetizer is made with lump crab meat, creamy cheeses, and seasoned with Old Bay. A classic Maryland dish!
But if you’re not from Maryland you’re wondering what’s so great about this recipe, well…
What Makes This Recipe So Great
- The most moist, tender pieces of jumbo lump crab
- Authentic Maryland flavor from a born and raised
- Cheesy, creamy and seasoned with Old Bay (of course)
- Quick, easy, and perfect for parties
- It’ll blow the socks off anyone who tries it
So in this post, I’ll guide you through what makes this crab dip so special, the ingredients you’ll need, how to make it, and tips for choosing the best crab meat.
Maryland Hot Crab Dip Ingredients
As you can see in the picture below, this recipe doesn’t require any ingredients that are hard to find.
You should be able to find all of the ingredients at your local grocery store. That’s one of the reasons why I love making this hot crab dip—it’s super easy!
Here’s a quick rundown of the main ingredients:
- Crab Meat: Gives the dip a sweet flavor and tender texture. Fresh lump crab works best!
- Mix of Cream Cheese, Sour Cream, and Mayonnaise: Makes the dip rich, creamy, with a little tang. Always get the full-fat versions!
- Shredded Cheddar Cheese: Use extra-sharp cheddar cheese so you can really taste it! Monterey jack also works.
- Old Bay Seasoning: The must-have Maryland spice for that authentic flavor. I also sprinkle it on top before baking and keep extra for serving!
- Special Ingredients: My spice mix adds freshness, a deep savory flavor, and a little warmth. See the recipe card for full details!
I didn’t use the paprika that’s pictured. Instead, I used Old Bay Seasoning, which already has paprika in it!
If you prefer a different seasoning, I’ve got 8 substitutes for Old Bay Seasoning right here! Some people also add a few teaspoons Worcestershire sauce.
How to Make Hot Crab Dip
One of the reasons I love to make this hot crab dip is because of how super easy it is to make.
1. Preparing and Mixing the Ingredients
If your crab meat came in a tub, you need to drain it first. We don’t want a watery dip, do we?
Then leave the crab meat to the side, with a small portion of cheddar cheese. Combine all the other ingredients in a large mixing bowl.
Expert Tip: Use a handheld or stand mixer to make the mixing easier! It’s not absolutely necessary, but it sure makes things easier! I’ve been using this immersion blender from Amazon. Just remember to add the crab meat after blending!
Once it’s fully blended, gently fold in your crab meat by hand with a large spoon. Try not to break it up too much!
2. Baking
Once you’ve prepared the dip, put it in an ovenproof dish.
Sprinkle with the cheese you saved earlier. I also sparingly sprinkle Old Bay Seasoning on top of the dip before baking.
Then, put it in the oven and bake for 30 minutes. Get ready to fend off the family when it’s done!
3. Serving Crab Dip
My hubby is also from Maryland and loves crabs. He couldn’t wait for me to take it hot out of the oven!
I had to ask him to restrain himself until I could take some pictures!
I keep the Old Bay right next to the dip when it’s time to eat it because inevitably someone is going to want to sprinkle more on!
The Importance of Old Bay Seasoning
Speaking of Old Bay, it’s a special ingredient that we Marylanders like to use a lot! It’s one of the most important ingredients besides the crab meat in my recipe!
Old Bay is a unique blend of 18 spices, including celery salt, black pepper, crushed red pepper flakes, and paprika. It was created in Maryland and has been a staple in seafood dishes ever since!
This beautiful mix of spices gives it a savory, slightly spicy kick that pairs perfectly with crab and other seafood. Old Bay Seasoning is definitely a super popular item ’round these parts!
Even our local Aldi sells it—clearly, you can’t eat anything crab related without this must-have spice! For us, the more the better!
Choosing the Right Crab Meat for Your Dip
You might get a bit confused with all the choice at the grocery store, so here’s a quick guide!
Canned Crab Meat
Canned crab meat comes in two types: refrigerated and unrefrigerated. Unrefrigerated canned crab meat doesn’t quite have the freshest flavor, so I always recommend the refrigerated option if you’re going for canned.
Frozen Crab Meat
Frozen crab meat can be found in the freezer section and is a good option for long-term storage. It’s also the cheapest option. However, it may not taste as fresh as the refrigerated options!
Fresh Crab Meat
I remember when my dad would bring home a bushel of crabs, and we’d all sit around the table, hammering and picking crabs together all night!
Now, I usually just take the easy route and buy fresh crab meat already picked at the store. I have to admit, I do feel a bit guilty about it!
It’s already fully cooked and often sold in plastic tubs at the seafood counter. It’s a bit pricier than canned, but the quality is worth it!
What Goes Well With Crab Dip?
So what do you dip into hot crab dip? Well, you can dip lots of things into it.
As a matter of fact, there are so many things (38 to be exact) you can serve with crab dip that I wrote a blog post, What To Serve with Crab Dip!
We’ve eaten it with:
- Ritz Crackers
- Toasted pita wedges
- Celery
- Toasted slices of baguette bread
- Even parmesan crisps for those of us who eat low carb (me!)
Oh my goodness, I’m telling you, there is nothing quite like this hot crab dip! Mmm! So good!
My son couldn’t wait to dig in either.
Why is my Crab Dip Watery?
If you have a watery crab dip, well most likely you haven’t drained the crab meat well enough.
Some crab meat can be quite dry and doesn’t need draining, but others, especially if it’s not the freshest, can be a bit wet.
Another issue could be that the sour cream you used was too loose, which can also happen as it gets older. So always try to use the freshest ingredients possible to avoid a watery dip!
Maryland Hot Crab Dip Recipe Card
Ingredients
- 8 ounces Crab Meat
- 8 ounces Cream Cheese, Softened
- ½ cup Sour Cream
- 2 tbsp Mayonnaise
- 1 tbsp Lemon Juice
- 1 ¼ tsp Worcestershire Sauce
- ½ tsp Dry Mustard
- ¼ cup Shredded Cheddar Cheese
- 1 pinch Garlic Salt
- 2 tsp Old Bay Seasoning
Instructions
- In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, and garlic salt until smooth.
- Stir in 2 tbsp of shredded cheddar cheese.
- Fold crab meat into the mixture.
- Pour mixture into a 1 quart casserole dish.
- Top with remaining cheese, or more. But not too much because you don't want the cheese to overtake the taste of the crab.
- Sprinkle Old Bay Seasoning on top of the crab dip sparingly.
- Bake at 325 degrees Fahrenheit for approximately 30 minutes or until the top is browned.
- Serve with crackers, toasted bread, celery sticks, or parmesan crisps. And of course keep the Old Bay Seasoning handy for extra shakes!
More Crab Recipes
We’ve already posted several crab recipes on this site, like our:
- Traditional Maryland Crab Soup
- Maryland Crab Pizza
- Crab Salad
- Crab Cakes
- Cream of Crab Soup
- Traditional Maryland Crab Imperial
- Air Fryer Crab Cakes
- Crab Stuffed Salmon
These crab recipes have been so well received that we figured we should build upon them in our recipe database.
Therefore, we plan to add more traditional Maryland recipes in the coming weeks and months, so stay tuned!
More Maryland Posts
Assuming that you’ve been a regular reader of ours, you’ve probably noticed a common thread throughout our blog:
- We are Maryland proud!
- Our state flag is the best of the best!
- We love us some seafood – especially Chesapeake blue crabs!
Because after all, Maryland is for Crabs! It’s our state’s motto.
For more Maryland themed posts, click on over to:
- Maryland Kids Activity Book: Educational & Fun!
- 28 Crab Meat Recipes You Don’t Have To Be A Marylander To Love!
- 15 Popular Etsy Sellers in Frederick Md For Your Next Gift Purchase
- 27 Free Party Rooms in Frederick, MD For Birthdays + Special Events - May 27, 2025
- Best Weekend Trips From Frederick MD (All Within 3 Hours!) - May 21, 2025
- Best Burgers in Frederick MD - May 13, 2025
Has anyone tried making this ahead of time and freezing it before or after baking? Was it OK? Did you bake it from frozen and adjust cooking time, or did you thaw first? Or is there just too much dairy to freeze it? Thanks!
Hi Ann, yes you can freeze it. Just make sure that if you’ve cooked it first, let it cool completely and then put it in an airtight container before storing it in the freezer. Or even better, freeze it uncooked. When you’re ready to reheat it, heat it slowly over a low heat to prevent the cheese from separating. It can be kept frozen for up to a few weeks.
Pam,
I want to make this for my golf group. I will only have a microwave in the hotel. Should I make it, bake it and use the microwave to reheat it. Or, can I make it ahead of time keep it in a cooler for the the first travel day and cook/heat it in the microwave?
Thanks in advance for your help.
Lee
Hi Lee, Yes, you can definitely make it ahead of time and reheat it in the microwave. Just make sure you keep it chilled well (refrigerator temperature) until you’re ready to reheat it. Enjoy!
Amazing! Even the kids of all ages enjoyed this! I also provided fresh veggies with it and yum! Have you ever made this using a crockpot? We are traveling & setting up a tailgate at UMD without access to an oven~ do you think that would work? It’s just too good not to serve!
SO glad you all loved it! Great idea to serve with fresh veggies! Yes, you can absolutely make this in a crockpot for tailgating! Have a great time!
How long and what temp can it be done in the crockpot?
Hi Kelly,
You can cook this in the crockpot on low for around 4 hours or on high for 2 to 3 hours.
Enjoy!
Pam
How long should I cook for a double recipe
Hi Mary, if you double it, bake it in a rectangular baking dish so that the baking time should be the same. But just check it and if the top isn’t golden yet, bake it for additional 5 minute increments until it is. Enjoy! 🙂
Great recipe and super simple to whip up. Only change I made was some extra cheese (bc of course lol!) and we, as true Marylanders, used JO Seasoning ?. It’s the real flavor of the bay when you go into a hole-in-the-wall seafood joint. Plus, it’s locally owned and manufactured right in Baltimore (unlike Old Bay, which is owned by McCormick).
Thank you so much! I will have to try the JO Seasoning! I’m a native Marylander and have not heard of it before, but I love to support Maryland businesses!
I’m making this recipe which looks so good! I just have one question. Do I mix 2 tsp of old bay into the dip, and sprinkle on top or just sprinkle 2 tsp on the top??
Hi Laurie, I do both, but we love as much Old Bay Seasoning as possible. LOL! So whatever your taste preferences are. You can always keep the Old Bay next to the dip in case anybody wants to add more. Enjoy! Pam
I made this and it was great. Just one thought: you have paprika in the picture but not in the ingredient list. I made it without paprika.
Hi Debra, You’ve got a good eye! I had taken it out to use and then realized it wasn’t needed because I used the Old Bay Seasoning which has paprika in it. Thank you! I’ll note that in the post.
I made this tonight for a friend who sent me your recipe. He’s from Silver Springs and was so excited that he found a recipe from “home”. It smelled amazing and tasted even better! Thanks for this. I can’t wait to try some of your other recipes.
I’m so happy to hear this! So glad your friend got a taste of home! Thank you for your lovely feedback.
I’m so far behind making your delicious sounding recipes and drooling when I see the pictures.
Thank you!!!!!!!!!!!
Well, I need to get some of your amazing recipes to make too! You’re the gourmet cook!