If there’s one thing Marylanders know, it’s crab. And not just any crab, we’re talking blue crab, Old Bay-covered, straight-from-the-Bay goodness. As a born-and-raised Marylander, trust me when I say: this hot Maryland crab dip is the real deal. It’s extra creamy, cheesy, and loaded with lump crab meat, just the way we like it back home.

Whether you’re hosting a summer cookout, tailgating, or just want to impress your friends with something delicious and easy, this crab dip never disappoints.

Why You’ll Love This Maryland Crab Dip:

Authentic flavor – straight from the heart of Maryland.
One-bowl easy – just mix, bake, and serve.
Crowd-pleasing – it’s the first thing to disappear at any party.
Perfect use for real lump crab meat – because anything less just won’t do.

Tools I Love for This Recipe:

If you’re making this dip, here are a few kitchen tools I absolutely swear by:

Le Creuset Stoneware Oval Baking Dish – keeps the dip warm and looks beautiful on the table.
KitchenAid Gourmet Box Cheese Grater – for shredding that sharp cheddar perfectly.
Le Creuset Silicone Spatula – because I love a pop of color in my kitchen!
Classic Old Bay Seasoning – Maryland’s signature spice (duh).

How to Serve Maryland Crab Dip

With toasted baguette slices, pretzel chips, or butter crackers.
Scooped onto a large soft pretzel
Inside a hollowed-out sourdough loaf for a cozy touch.
Slathered on top of a baked potato for the ultimate comfort meal.

Fun Add-Ons & Variations

Spicy kick: Stir in a few dashes of hot sauce or chopped jalapeños.
Extra cheesy: Mix in cream cheese or top with extra cheddar before baking.
Mini bites: Spoon into phyllo cups or scoop with pretzel crisps for bite-sized party snacks.

From A True Marylander

I grew up eating steamed crabs on newspaper-covered picnic tables, licking Old Bay off my fingers, and savoring every last bite of hot crab dip at family gatherings. This dip tastes like home—and I’m so excited to share it with you.

Gina

Ingredients

8 oz. cream cheese softened to room temperature
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp Old Bay seasoning
2 tsp Worcestershire sauce
1 and 1/2 cups shredded cheddar cheese divided
1/2 tsp ground mustard
1-2 tsp lemon juice
1 pound fresh lump crab meat
dashes of hot sauce* optional
2 Tbsp chopped green onions or parsley garnish

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, mix together cream cheese, sour cream, mayo, mustard, lemon juice, Worcestershire, and Old Bay until smooth.
Stir in the shredded cheddar cheese.
Gently fold in the lump crab meat, keeping the pieces intact.
Transfer to a small oven-safe baking dish (9-inch) or pie dish.
Sprinkle the rest of the shredded cheddar and sprinkle Old Bay on top for a golden crust.
Bake for 25–30 minutes, until hot and bubbling.
Garnish with green onions or parsley if desired.