Ingredients:

  • 8 oz block Full Fat Cream Cheese, softened to room temperature
  • 1/2 cup Good Quality Mayonnaise
  • 1/4 cup Sour Cream or Crème Fraîche
  • 1 Tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 tsp Fresh Lemon Juice
  • 2 tsp Old Bay Seasoning (divided)
  • 1/2 tsp Garlic Powder
  • 1/4 tsp freshly ground Black Pepper
  • 1 lb Lump or Jumbo Lump Crab Meat, carefully picked for shells
  • 1/2 cup Shredded Cheese (Monterey Jack/Sharp Cheddar Blend)
  • 1 Tbsp Fresh Parsley (Optional Garnish), finely chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease your chosen baking dish (9-inch pie dish, 1-quart baking dish, or small casserole dish).
  2. Carefully inspect the crab meat for any remaining shell fragments; set aside.
  3. In a mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat or whisk until completely smooth and lump-free.
  4. Incorporate the Dijon mustard, Worcestershire sauce, lemon juice, 1 teaspoon of Old Bay, garlic powder, and black pepper. Mix thoroughly until evenly seasoned. Taste the mixture and adjust salt/pepper if necessary.
  5. Add the picked lump crab meat to the cream cheese base. Using a rubber spatula, gently fold the crab into the mixture. The goal is to distribute the crab without breaking up the delicate lumps.
  6. Spoon the mixture into the prepared baking dish, smoothing the top slightly.
  7. Sprinkle the shredded cheese evenly over the top of the dip. Finish with the remaining 1 teaspoon of Old Bay seasoning.
  8. Bake for 20–25 minutes, or until the Maryland Crab Dip is bubbling around the edges and the cheese topping is melted and golden brown.
  9. Allow the dip to rest for 5 minutes after removing it from the oven. Garnish with fresh parsley, if using, and serve hot.