We love to travel, but with the way the world has been lately we haven’t been able to explore like we used to. But fortunately I have been working on a series where we visit new places by making the foods they are best known for. I call it my American Eats series and right now I’m cooking my way through some of the most recognizable recipes from the state of Maryland! This cheesy, savory hot crab dip showed up on every Food Network, Taste of Home, and MSN list of foods that are super popular in Maryland, so I knew I had to make it! Our family loves dips and party foods, so it was a no-brainer that this would go over well with them. We love seafood in all its forms at our house. Some of our other party-perfect favorites are Classic Shrimp Cocktail, New England Fish Chowder, and Maryland Crab Cakes! And what’s not to love? It’s got a creamy, tangy base made with cream cheese, mayo, and sour cream with big, robust flavor thanks to some delicious lump crab meat. And it’s got a little kick thanks to a generous scoop of Old Bay seasoning that goes really well with the other ingredients. I mean, if seafood isn’t your thing, then okay, maybe this one isn’t for you. But if you like seafood at all, you’re going to LOVE this hot crab dip! Serve it for your next game night! Make it for the holidays when you have friends and family around and want something filling for everybody to graze on. It also freezes really well so if you have a smaller family (like we do), you can always save the leftovers for another day.
Hot Crab Dip Ingredients
Don’t be intimidated by the list of ingredients for this creamy crab dip. This is almost one of those “dump in the bowl and stir” kind of recipes and everything you need is readily available. If you need to, you can always ask at the meat counter to be directed to the fresh or frozen crab if you have a hard time locating it at the store. Bonus points if you can get your hands on Maryland Blue Crab for this recipe!
Crab: You want to look for real lump crab meat, not imitation or canned crab meat. It will either be fresh or frozen. I actually picked up a 1-pound container at Costco in the refrigerated aisle and was pleased with how good it was! To be really authentic, it should be Maryland blue crab, but I can’t ever get that out here in California so I used dungeness and it was still delicious. Cream cheese: Go for full fat cream cheese for the best taste and creamiest texture. It helps to let it sit out at room temperature for an hour to soften so that it mixes better. Mayonnaise & sour cream: These two work hand-in-hand to add a tangy, rich flavor. If you want to make things a little healthier, you could swap plain Greek yogurt for the sour cream with hardly any noticeable difference. You could even use it for the mayo too, although the flavor starts changing at that point and it isn’t as good. Cheese: You can use all cheddar or a combination of sharp cheddar and monterey jack, which is what I opted for here. Old Bay seasoning: This fabulous spice blend is the ultimate New England flavor enhancer and was invented in Maryland, so it only makes sense that they use it in their famous hot crab dip. Freshly ground black pepper: You actually don’t need salt in this recipe (the mayo, cheese, and Old Bay take care of that) but a little pepper helps round out the flavor profile. Lemon juice: What seafood doesn’t benefit from a squirt of lemon juice to keep things tasting fresh and light? Dry mustard: A little dry mustard enhances the other flavors and adds depth to this dip. It won’t taste “mustard-y” at all. Worcestershire sauce: Another flavor enhancer, Worcestershire sauce has the “it” factor for adding saltiness and umami to this recipe. Green onions: One of my favorite ingredients of all time! These add a bit of textural crunch and freshness that goes so well with the creaminess of the other ingredients and the sweet crab meat.
How to Make Hot Crab Dip
Tips & Tricks
Make ahead: This dip can be assembled up to 2 days in advance and stored in the fridge until you are ready to bake. Storage: Leftovers will keep in the fridge for about 5 days. Just be sure to store in an airtight container, then reheat in the microwave or transfer to a baking dish and heat in a 350°F oven for 15 minutes or so until hot. Other idea for leftovers: If you have leftovers, try mixing them with cooked elbow macaroni noodles and an extra cup of grated sharp cheddar cheese for an easy crab mac and cheese. You could even go the extra mile and sprinkle some Panko breadcrumbs tossed with melted butter over the top for a crunchy finish!
More Delicious Dip Recipes
Easy Refried Bean Dip Jalapeño Popper Dip with Bacon Easy Greek 7 Layer Dip Healthier Hot Spinach and Artichoke Dip Recipe Boat Dip
I was inspired by and adapted my recipe from Savory Experiments and Sally’s Baking Addiction.
Philly Cheesesteak Dip
7 Layer Dip
Grilled Mexican Street Corn Dip
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
