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Maryland Hot Crab Dip Recipe

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This recipe for Maryland Hot Crab Dip is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/4 cup (60g) mayonnaise
1/2 cup (120g) sour cream
1 and 1/4 cups (155g) shredded cheddar cheese, divided
1/2 teaspoon ground mustard
1 teaspoon lemon juice
1 and 3/4 teaspoons Old Bay seasoning*
2 teaspoons Worcestershire sauce
1 pound fresh lump crab meat*
optional: 2 dashes of hot sauce (or to taste)
Directions:
Directions:
375° (191°C).
In a bowl beat the cream cheese until smooth and creamy.
Add the mayonnaise mix until smooth, then the sour cream. Add 1 cup cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and hot sauce Beat on until combined. Gently fold in the lump crab meat. (add more hot sauce to taste)
Transfer to a 9-inch baking pan or pie dish. Sprinkle with remaining 1/4 cup of cheddar cheese.
Bake for 25 minutes or until hot and bubbly around the edges.
Serve warm.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Crab meat labeled “hand-picked” or “fresh-picked” is fully cooked and sold in plastic tubs by the butcher or seafood counter. This is what I always use for crab cakes and crab dip, and highly encourage you to use the same here. It’s pricier than canned, but you have a completely different (and fresh) product.

 

 

 

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