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Maryland's Best Crab Dip
by Teresa Von Riegen

Prep Time:

10 Minutes

Cook Time:

25 Minutes



  • 8 oz cream cheese (cubed and room temperature)

  • 1/2 cup mayonnaise

  • 3/4 cup sour cream

  • 1-1/4 cups shredded cheddar cheese, divided

  • 1 tsp ground mustard

  • 1/2 tsp garlic powder

  • 1 tsp lemon juice

  • 2 tsp Old Bay seasoning

  • 2 tsp Worcestershire sauce

  • 1 lb. fresh lump crab meat



Step 1

Preheat oven to 375 degrees.

Step 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.

Step 3

Add the mayonnaise, sour cream, 1 cup cheddar cheese, ground mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and garlic powder. Beat on medium-high speed until combined. Using a spoon or rubber spatula, gently fold in the lump crab meat.

Step 4

Transfer to a 9-inch baking pan, pie dish, or oven-safe skillet. Sprinkle with remaining 1/4 cup cheddar cheese.

Step 5

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

Step 6

Serve fresh out of the oven.

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