Hot Crab Dip with Old Bay and Cheddar (Maryland-Style Holiday Appetizer)

Why you’ll love it

• Loaded with crab: a full pound of lump crab means big, sweet pieces in every bite.
• Classic Maryland flavor: Old Bay, lemon and a cheesy golden top, just like the crab houses serve it.
• Party-ready: mix it the day before and bake it while your guests arrive.

Quick facts

Ingredients

For the creamy base

• 8 oz (225 g) full-fat brick cream cheese, softened
• 1/2 cup (120 g) sour cream
• 1/4 cup (55 g) mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 1/2 tsp Old Bay seasoning
• 1 garlic clove, finely grated, or 1/4 tsp garlic powder
• 3 to 4 dashes hot sauce, such as Tabasco
• 2 green onions, thinly sliced
• 1/2 cup (55 g) shredded sharp cheddar cheese

For the crab

• 1 lb (450 g) lump crab meat, refrigerated and pasteurized or fresh, picked over for shells

For the topping and serving

• 1/2 cup (55 g) shredded sharp cheddar cheese
• 1/2 tsp Old Bay seasoning
• 1 tbsp chopped fresh parsley or chives
• Lemon wedges
• Toasted baguette slices, crackers, pita chips or celery sticks, for dipping

Step-by-step method

1. Preheat and prepare the dish. Place a rack in the center of the oven and preheat to 375°F (190°C). Lightly butter or oil a 1 1/2-quart (1.4 liter) shallow baking dish, oval gratin dish or 9-inch (23 cm) pie plate.

2. Check the crab. Spread the crab meat on a plate and gently feel through it with your fingertips to remove any bits of shell or cartilage, keeping the lumps as whole as possible. If the crab is very wet, blot it lightly with paper towels.

3. Make the creamy base. In a large bowl, beat the cream cheese with a hand mixer or sturdy spoon until smooth. Add the sour cream, mayonnaise, lemon juice, Worcestershire, Dijon, Old Bay, garlic and hot sauce and mix until creamy and well blended. Stir in the green onions and 1/2 cup (55 g) of the cheddar.

4. Fold in the crab. Add the crab and fold it in gently with a silicone spatula, just until coated, so the lumps stay large.

5. Top the dip. Spread the mixture evenly in the prepared dish. Sprinkle with the remaining 1/2 cup (55 g) cheddar and the 1/2 tsp Old Bay.

6. Bake. Bake 20 to 25 minutes, until the dip is bubbling around the edges, hot in the center and the cheese is melted and golden in spots. For a darker top, broil 1 to 2 minutes, watching closely.

7. Rest and serve. Let the dip stand 5 minutes. Sprinkle with parsley or chives and serve hot with lemon wedges and toasted baguette slices, crackers, pita chips or celery sticks.

How to know it is done

The crab dip is done when the edges are bubbling vigorously, the cheddar on top is completely melted with golden-brown spots, and the center is steaming hot. A spoon dipped into the middle should come out creamy and loose, not stiff or cold, and an instant-read thermometer in the center should read about 160°F (71°C). If you see oil pooling on top, it has baked a little too long; blot it with a paper towel and serve right away.

Tips for the best result

• Use lump crab meat for the best texture; claw meat works and costs less but has smaller, darker pieces.
• Soften the cream cheese completely so the base is smooth with no lumps.
• Fold the crab in gently and last so the big, sweet pieces do not break into shreds.
• Shred the cheddar from a block; it melts smoother than pre-shredded cheese.
• Bake it in a shallow dish so the dip heats quickly and has more golden, cheesy top in every scoop.

Variations and substitutions

• Bread bowl: hollow out a round sourdough loaf, fill it with the dip and bake 30 to 35 minutes; serve with the toasted bread cubes.
• Lighter: use Neufchâtel cheese and plain Greek yogurt instead of cream cheese and sour cream.
• Spicy: add 1 minced jalapeño and use pepper Jack in place of the cheddar on top.
• Crab and spinach: stir in 1 cup (30 g) chopped baby spinach that has been wilted and squeezed dry.
• Crab and artichoke: add 1 can (14 oz / 400 g) quartered artichoke hearts, drained and chopped.
• Slow cooker: keep the baked dip warm in a small slow cooker on WARM for up to 2 hours during a party.

Make ahead

Assemble the dip in the baking dish through the cheese topping, cover tightly with plastic wrap and refrigerate up to 24 hours. Let it stand at room temperature 20 minutes while the oven heats, then bake uncovered 25 to 30 minutes, until bubbling and hot in the center. Do not freeze the unbaked dip; the crab and creamy base become watery.

Storage and reheating

Store leftover dip covered in the refrigerator for up to 3 days. Reheat it in a small oven-safe dish at 350°F (175°C) for 10 to 15 minutes, or in the microwave in 30-second bursts, stirring between each, until hot. Do not leave the dip at room temperature for more than 2 hours. Freezing is not recommended because the dairy base separates and the crab turns watery.