Maryland Crab Dip Recipes

Maryland style crab dip never lasts long when it appears on the menu for any occasion.  Served hot or cold it's a perfect appetizer or as an offering at a party.  Add some crackers, fresh made bread, or pita on a plate and watch it disappear!

Hot Crab Dip
Courtesy Maryland Department of Agriculture

1/2 pound Maryland crabmeat
8 ounces cream cheese, softened
1/2 cup sour cream
2 tbsp. mayonnaise
1 tbsp. lemon juice
1 1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 cup grated cheddar cheese
pinch garlic salt
paprika, for garnish

Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, may, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tbsp. of grated cheese. Fold crabmeat into mixture. Pour mixture into a 1 quart casserole dish. Top with remaining cheese. Bake at 325° until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups of dip.


Donna's Superb Crab Dip
Courtesy Crabby Donna

1 lb. crab meat (backfin or lump)
2 8oz. packages of cream cheese
1/2 tsp. garlic powder
2 tsp. dry mustard
2 tsp. onion salt
2 tsp. confectioners sugar
1 cup mayonnaise
grated cheddar cheese for topping

Mix all ingredients except the crab. Gently fold in crab. Microwave until heated. Top with grated cheese and microwave just long enough to melt. Serve with crackers or toasted french bread.


Old Bay Hot Crab Dip
Dip the Old Bay way!

1 cup mayonnaise
1 1/2 cups grated Cheddar cheese
1 1/2 tsp. Old Bay Seasoning, plus a dash more
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1 lb. lump or backfin crabmeat

Combine mayonnaise, 3/4 cup cheese, 1 1/2 tsp. Old Bay Seasoning, Worcestershire sauce, and dry mustard. Carefully fold in crabmeat. Spoon mixture into a 1 quart casserole dish and top with the remaining cheese.
Sprinkle with a dash of Old Bay Seasoning. Bake at 350° for 15 minutes or until it begins to bubble around edges. Serve with bread, crackers or pita chips. Serves 8 to 10.


Layered Crab Dip

1 (8oz.) package cream cheese
1 Tbsp. grated onion
1 Tbsp. Worcestershire sauce
1 1/2 tsp. lemon juice
1/2 cup chili sauce
1/2 lb. crabmeat
2 Tbsp. fresh parsley

Mix cheese, onion, Worcestershire and lemon juice together. Spread in a serving dish. Spread chili sauce over top. Spread crab over chili sauce. Sprinkle with parsley.


Crab Flake Maryland
Courtesy Maryland's Way - The Hammond-Harwood House Cookbook

A deliciously rich dish that's perfect as an appetizer or for an afternoon tea.

1/4 lb. butter
2 Tbsp. flour
2 cups milk
1 lb. lump crabmeat
1 tsp. salt
1 pinch cayenne pepper
1 cup cream
1 glass sherry wine (1/2 cup)

Melt half the butter in a saucepan. Add flour and make cream sauce with the heated milk; set aside to keep it hot. Heat the rest of the butter in a saucepan, add crabmeat and fry a little. Try not to break up the lumps of crab. Add salt, pepper, cream sauce and cream. Let boil for 2 or 3 minutes, then add sherry wine, mix well, but do not boil. serve very hot from chafing dish with toast.