Maryland Style Crab Dip (Hot Crab Dip Recipe)

This baked Maryland crab dip is warm, creamy and loaded with big pieces of sweet crabmeat. It bakes up golden on top with a rich, gooey interior, but is equally delicious served cold. It's an easy, crowd pleasing appetizer that's special enough for the holidays and always disappears fast!

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A small plate with a dollop of crab dip on crostini alongside a celery stick, carrot stick and cracker.

Crab dip is a staple on the East Coast, and this recipe was inspired by a trip to Wilmington, NC last summer, where we ordered crab dip at just about every restaurant we visited. Shout out to the Guedner family who knows their crab dip and showed us some amazing southern hospitality!

This recipe is the real deal! It's one of my favorite things to make for parties, holidays and special occasions. Not only is it quick to prep and easy to transport, but it also feels extra special thanks to the big lumps of crabmeat.

Personally, I love it baked to gooey melty cheesy perfection, but the best part about this dip is that it's also delicious served cold!

Maryland Crab Dip

Since I'm from a little further up the coast, I couldn't help but give my recipe bit more of a Maryland spin. A dish like this is just screaming for Old Bay seasoning, and this version has plenty of it!

It gets even more flavor from Dijon mustard, scallions, garlic, hot sauce and Worcestershire sauce, which all help to enhance the crab without overwhelming.

The balance of flavors is perfect according to my standards, but it's also easy to riff on and adjust to your taste. For instance, if you're not a mayonnaise person, just substitute with more sour cream.

For an extra spicy dip, just add a pinch of cayenne pepper, not more hot sauce, since any more liquid will make the dip runny once baked. The same goes for adding more lemon if you want it tangier. Just serve lemons on the side for squeezing!

Following that logic, it's also really important to make sure your crabmeat is really well drained of any liquid before mixing in.

A close up of creamy baked crab dip with chunks of crabmeat under a layer of melted cheese and scallions.

This dip can be dressed up to be fancy for the holidays or dressed down to serve at game day and casual hangs.

It's great with a variety of snacks and dippers like homemade crostini, crackers (we love Ritz), potato chips, tortilla chips and an assortment of cut up veggies like carrot sticks, celery, cucumbers, red bell peppers and snap peas.

If you don't have a ton of time or energy but want to serve something super impressive that everyone will love, this Maryland crab dip recipe is just the thing to make!

Want more delicious crab recipes? Try this silky Cream of Crab Soup, my classic Maryland Crab Cakes or these traditional Steamed Maryland Blue Crabs.

Why This Recipe Works

A delicious crowd pleasing appetizer that's great for parties.
Easy to prep in advance and really easy to transport.
Big lumps of crabmeat make it stand out and feel special.
Works as both a fancy holiday appetizer or a simple dip for any day!

All the ingredients for Maryland crab dip arranged on a wooden surface, including lump crabmeat, cream cheese, sour cream, mayonnaise, cheddar, colby jack, scallions, lemon, garlic, mustard, Old Bay and hot sauce.

Hot Crab Dip Ingredients

What kind of crab meat should I use?

Crab meat - Use fresh or pasteurized blue crab meat for best results. I use super lump crab meat which gives you nice big lumps but is a little less expensive than jumbo lump and colossal lump crab. You can also make this with claw meat, backfin meat or any other type of crab meat you prefer, such as king crab, Dungeness crab or snow crab. It all works. Just make sure you drain it well before adding, as any excess liquid will cause the dip to be runny.

Cheeses - I like a mix of sharp cheddar cheese and Monterey Jack or colby jack, but you can also use all cheddar if you prefer. I wouldn't use all jack since the cheddar adds a lot of flavor. Cream cheese provides the thick, creamy base and body for this dip, so use full fat for the best results.

Mayonnaise and sour cream - These add to the creamy base that keeps the dip rich and smooth. Use full-fat versions for the best texture and balance. If you're a mayo hater, just sub more sour cream.

Hot sauce - Use a thin vinegar based hot sauce like Crystal or Tabasco. If you want it spicier, add a pinch of cayenne, mustard powder or black pepper, but not more hot sauce, which could make the dip runny when baked.

Old Bay - Old Bay seasoning is essential for giving this dip its signature Maryland crab flavor. Don't skip it! Use my recipe for homemade Old Bay if you have trouble finding it.

Other seasonings - Lemon juice, Worcestershire sauce, Dijon mustard, fresh garlic and scallions add brightness and depth while balancing the richness of the crab and cheese. If you want, you can substitute ½ teaspoon of garlic powder for the fresh garlic and ½ teaspoon of mustard powder for the Dijon.

Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

Large mixing bowl
Baking dish
Rubber spatula
Fine mesh strainer
Measuring cups
Measuring spoons
Small knife
Cutting board

How to Make Crab Dip

A glass bowl filled with shredded cheese, cream cheese, sour cream, mayonnaise, scallions and garlic sitting on a wooden surface.

A smooth creamy mixture of cheeses, sour cream and seasonings stirred together in a glass bowl.

Preheat the oven to 375°F.
In a large bowl, mix together the cream cheese, mayonnaise, sour cream, lemon juice, Worcestershire sauce, Old Bay, Dijon, garlic, scallions, salt and hot sauce until smooth.
Set aside ½ cup total of the mixed cheeses for topping, then stir the remaining cheddar and Monterey Jack cheese into the mixture.

A mound of lump crabmeat resting on top of the seasoned cheese mixture in a glass bowl.

A hand using a spatula to gently fold lump crabmeat into the creamy cheese base.

Make sure the crabmeat has been drained of all its liquid, then gently fold it into the mixture, being careful not to break up the lumps.

Pro Tip: Drain the crab in a fine mesh strainer and gently press with a paper towel to remove every bit of moisture.

An oval baking dish filled with the crab mixture topped with shredded cheddar and jack cheese.

A hot bubbling crab dip topped with melted cheese and sliced scallions in an oval baking dish.

Transfer the mixture to a 2 quart baking dish or cast iron skillet. Sprinkle the reserved ½ cup of cheese evenly over the top.
Bake for 20 25 minutes until hot and bubbling around the edges. Garnish with more sliced scallions if desired.
Serve warm with crostini, crackers, chips or celery and carrot sticks.

Tips for Success

Make sure there's no excess liquid in your crab meat or it can create a runny texture.
Gently fold the crab into the cheese mixture to avoid breaking up the lumps preserve their texture.
If you want to add more lemon or hot sauce, keep them on the side and adjust at the table.
To prep in advance, keep it covered in the refrigerator for up to 2 days and bake right before serving.
To serve as a cold crab dip, just mix in all of the cheese, garnish with green onions and serve cold or at room temperature.

Variations

For an extra spicy crab dip, add some cayenne pepper instead of more hot sauce.
Add a small handful of parmesan cheese to the top of the dip before baking for a nutty flavor.
If you're really opposed to mayonnaise, just substitute with more sour cream or even a little Greek yogurt.
Swap in claw meat if you want a more budget friendly option that still offers great crab flavor.
For a Chesapeake Bay inspired version, add a little lemon zest to the mixture.

A platter with hot crab dip surrounded by crostini, crackers, celery sticks and carrot sticks.

What to Serve with Crab Dip

Serve this creamy dip at your next party with crisp vegetables, pita chips, tortilla chips, crackers, crostini or baguette slices. It's the perfect appetizer for the holiday season, for the Feast of the Seven Fishes or New Year's Eve. It's also great during football season!

For some other complimentary nibbles to serve, try my homemade Giardiniera (Italian pickled vegetables), this great recipe for crispy oven baked chickpeas or my sweet and savory bacon wrapped stuffed dates.

How to Store and Reheat

Store leftover crab dip in an airtight container in the refrigerator for up to 3 days. You can also keep it right in the baking dish, covered tightly with plastic wrap.

To reheat, place it back in a warm oven until heated through and the top of the dip looks bubbly again.

This is also a great refrigerated option if you prefer to serve it chilled the next time.

A piece of toasted bread lifting a scoop of creamy crab dip with visible chunks of lump crabmeat.

Maryland Crab Dip FAQs

Why is my crab dip runny?

Excess moisture is the only thing that can make it watery. Drain the crab meat very well before mixing.

Should crab dip be served warm or cold?

It's great both ways, so serve it however you like. I think this is one of the best hot crab dip recipes, but it really tastes just as good cold!

How can I enhance the crab flavor in this easy crab dip recipe?

Lemon juice, ground mustard and Old Bay seasoning bring out the best flavor in the crab.

Can I make this with imitation crab meat?

Yes, technically, if that's all your budget allows or all you can find in your local grocery store, but I personally wouldn't recommend it. Lump crabmeat or jumbo lump gives the best texture and flavor. Always try to use fresh lump crab meat or the best crab meat you can get.

What's the best way to keep crab dip warm for a party?

A slow cooker, chafing dish, warming drawer or oven set to low helps maintain a creamy dip texture without overcooking it.

Can I turn leftovers into something new?

Yes. Leftover creamy crab dip can be used to stuff inside a bread bowl or use as a filling for stuffed mushrooms, spooned over baked fish or thinned out to make a simple recipe for crab soup. It's one of the most delicious appetizers to make in advance, too!

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Creamy baked crab dip with large chunks of lump crabmeat being scooped up with a piece of toasted bread, garnished with melted cheese and sliced scallions.

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