Go Back
Best Maryland Crab Dip Recipe
Ben Carraoli

Best Maryland Crab Dip Recipe

When I made this best Maryland crab dip for the first time, I honestly didn’t expect it to disappear so fast. I had it bubbling in the oven while guests gathered around the kitchen, waiting impatiently. The creamy texture, the bold Old Bay flavor, and those juicy chunks of crab felt like pure comfort food
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 8 ounces whipped cream cheese – creates a smooth airy base and blends easily when softened
  • 1/2 cup mayonnaise – adds richness and keeps the dip creamy instead of dry
  • 2 teaspoons Worcestershire sauce – brings depth and a subtle savory punch
  • 1 teaspoon hot sauce optional – adds gentle heat without overpowering the crab
  • 1 tablespoon Old Bay seasoning – the signature seasoning that gives this dip its classic Maryland flavor
  • 1 tablespoon fresh lemon juice – brightens the dip and balances the richness
  • 1 pound lump or jumbo lump crab meat – use fresh high-quality crab for the best texture and flavor
  • 1/4 cup shredded Monterey Jack cheese – melts smoothly and adds mild creaminess
  • 1/4 cup shredded mozzarella cheese – gives that gooey stretchy finish
  • Fresh parsley chopped – adds freshness and color
  • Toasted baguette slices – sturdy enough for dipping
  • Olive oil spray – prevents sticking and helps with easy cleanup

Method
 

  1. I start by mixing the cream cheese, mayonnaise, Worcestershire sauce, hot sauce, Old Bay seasoning, and lemon juice until smooth. Making sure the base is fully blended helps the flavors distribute evenly.
  2. Next, I gently fold in the crab meat along with half of the shredded cheeses. I’m careful here because keeping the crab in large chunks makes the dip feel luxurious.
  3. Once mixed, I spread the dip into a lightly greased baking dish and sprinkle the remaining cheese evenly over the top. This step ensures a golden, melty finish.
  4. I bake the dip in a preheated oven until the cheese is melted and the dip is warmed through. The top should look slightly golden and irresistible.
  5. After baking, I let it cool for a few minutes, then garnish with fresh parsley before serving. It’s best enjoyed warm.

Notes

  • I always let the cream cheese soften fully so the dip stays smooth
  • I gently fold the crab instead of stirring hard to keep the texture perfect
  • Toasting the bread helps it hold up to the creamy dip
  • I taste the mixture before baking and adjust seasoning if needed