Few appetizers scream indulgence and coastal charm quite like a Maryland Crab Dip. Bursting with the sweet flavor of fresh crab meat, creamy cheeses, and a touch of Old Bay seasoning, this dish is a guaranteed crowd-pleaser. Perfect for game days, family gatherings, or casual dinner parties, this crab dip delivers a rich, comforting experience in every bite.

The recipe combines premium lump crab meat with cream cheese, mayonnaise, cheddar, and Parmesan for a smooth, decadent texture. A touch of paprika, garlic, and Old Bay seasoning gives it that signature Maryland flair. Serve it warm with crispy crackers, toasted baguette slices, or fresh vegetables for dipping.

Why Maryland Crab Dip Works

Maryland is famous for its crabs, and this dip captures the essence of Chesapeake Bay cuisine. The magic is in the balance:

Creamy base: Cream cheese and mayo create a luscious texture.
Cheesy flavor: Cheddar and Parmesan add depth.
Seasoning: Old Bay, paprika, and garlic elevate the dish without overpowering the crab.
Fresh crab meat: The star ingredient shines in every bite.

This appetizer is ideal because it’s simple, quick, and impressive—even novice cooks can achieve restaurant-quality results at home.

Ingredients

8 oz cream cheese, softened
½ cup mayonnaise
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
½ tsp garlic powder
½ tsp paprika
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
1 lb lump crab meat, picked over for shells
2 tbsp fresh parsley, chopped (for garnish)
Crackers, toasted baguette slices, or veggies for serving

Instructions

Preheat Oven: Preheat oven to 375°F (190°C). Grease a small baking dish.
Mix Cream Base: In a large bowl, combine cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, and paprika. Mix until smooth.
Add Cheese: Fold in cheddar and Parmesan until fully incorporated.
Add Crab Meat: Gently fold in lump crab meat, careful not to break up the lumps.
Transfer to Baking Dish: Spoon mixture into prepared dish, spreading evenly.
Bake: Bake 20–25 minutes until top is bubbly and golden.
Garnish: Sprinkle with fresh parsley before serving.
Serve: Serve warm with crackers, toasted baguette slices, or fresh veggies.

Tips for Success

Use high-quality crab meat: Fresh or refrigerated lump crab meat works best.
Don’t overmix: Fold crab gently to keep chunks intact.
Adjust seasoning: Taste before baking and add salt or Old Bay as needed.
Make ahead: Assemble and refrigerate for a few hours, then bake just before serving.