Maryland Hot Crab Dip

 

For the best texture, use fresh MD lump crab meat. No substitutions! Serve with crusty baguette, sturdy crackers, celery, or fresh pita. 

 

Ingredients

            











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            8 ounces block cream cheese, room temperature* (not whipped)

            1/2 cup mayonnaise

            3/4 cup sour cream

            1 and 1/4 cups shredded cheddar cheese, divided (plus sprinkling parm)

            1/2 teaspoon ground mustard

            1 tablespoon lemon juice

            1 and 3/4 teaspoons Old Bay seasoning*

            2 teaspoons worcestershire sauce

            ½-3/4 pound fresh lump crab meat*

            optional: 2 dashes of hot sauce (or to taste)

 

Instructions

1  Preheat oven to 375°F 

2  In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute.

3  Add the mayonnaise, sour cream, 1 cup cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, worcestershire sauce, and hot sauce (if using). Beat on medium-high speed until combined. Using a spoon or rubber spatula, gently fold in the lump crab meat. If you used hot sauce, taste, then add more hot sauce if desired.

4  Transfer to a 9-inch (or slightly larger) baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining 1/4 cup of cheddar cheese plus sprinkling of parm.

5  Bake for 20-25 minutes or until hot and bubbly around the edges.

6  Serve warm.

Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or in a 350°F oven until warmed throughout.

 

Notes

1.    Make Ahead & Freezing Instructions: You can fully assemble this crab dip, cover tightly, and refrigerate for up to 2 days before baking and serving. You can also freeze the unbaked or baked (and cooled) crab dip for up to 3 months. if unbaked, thaw it and then bake as directed or, if already baked, thaw and heat in a 350°F until warmed throughout.

3.    Old Bay: Use 2 teaspoons for a spicier kick. (I usually do!)