Maryland Hot Crab Dip
My creamy, cheesy, hot crab dip is the perfect starter for your next get-together or game-day celebration. You'll love the sweet lump crabmeat blended with cream cheese, sour cream, cheddar cheese, and the perfect combination of seasonings
Servings: 8
Calories: 230kcal
Ingredients
- 8 ounces block cream cheese room temperature*
- ¼ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dry mustard
- 1 teaspoon lemon juice
- 2 teaspoons Old Bay seasoning
- 2 teaspoons worcestershire sauce
- 1 pound fresh lump crab meat
- ¼ cup shredded cheddar cheese for topping
- 1 teaspoon Italian parsley finely chopped for garnish
Instructions
- Preheat the oven to 375°F
- In a large mixing bowl using a handheld mixer (or stand mixer), beat the cream cheese on medium-high speed until smooth and creamy (1-2 minutes).
- Add the mayonnaise and sour cream to the whipped cream cheese.
- Beat on medium-high speed until combined.
- Add the cheddar cheese, Old Bay seasoning, mustard powder, lemon juice, and Worcestershire sauce to the cream cheese mixture.
- Beat on medium-high speed until combined.
- Add the crab meat to the cream cheese mixture and using a rubber spatula gently fold in the crab meat until combined.
- Add the crab dip mixture to one larger or two small casserole dishes.
- Top the crab dip with shredded cheddar cheese and chopped Italian parsley (optional) or sprinkle Old Bay Seasoning on top of the cheese.
- Bake the crab dip for 30-35 minutes until the dip is hot and bubbly around the edges or until the internal temperature of the crab dip reaches a minimum of 165 degrees F.
- Serve the crab dip warm with your favorite chips, celery and carrot sticks.
Nutrition
Calories: 230kcal | Carbohydrates: 4g | Protein: 19g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 857mg | Potassium: 245mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 5mg | Calcium: 273mg | Iron: 1mg