When I think about classic party foods, crab dip is always at the top of the list. Over the years, I’ve made this Maryland crab dip countless times for game days, holiday buffets, and church potlucks. It’s rich and cheesy, loaded with sweet lump crab, and the best part is how simple it is to make in either the slow cooker or oven. If you’re looking for a party dip that feels special without being stressful, this recipe will be your new go-to.
Maryland Crab Dip
If you want a crowd-pleasing appetizer that disappears fast, this is it. It has everything you want in a party appetizer: creamy, cheesy, and packed with tender crab meat, but it couldn’t be easier to pull together. With just a few minutes of mixing, your slow cooker or oven does the rest, which makes it perfect for last-minute hosting. You can save money using canned lump crab, or go all out with fresh Maryland blue crab for the most authentic flavor. And the best part? You can make it ahead, bake it, or keep it warm in the crockpot so guests can scoop at their leisure.
I was born and raised in Southern Maryland. We are very particular about our Chesapeake Crab dishes. This is the BEST crab dip recipe I have found!
— JACKIE
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Lump crab meat: Fresh or refrigerated has the sweetest flavor, but canned lump crab is budget-friendly and still delicious. Backfin crab is another good choice if lump isn’t available. Avoid imitation crab.
- Cream cheese: Full-fat gives the richest texture, but light cream cheese works if you want to cut calories.
- Sour cream: Balances richness with tang. You can swap in plain Greek yogurt for a lighter option.
- Mayonnaise: Adds creaminess and helps the dip bake up smooth. If you’re not a mayo fan, just replace it with more sour cream or yogurt.
- Cheddar cheese: Sharp cheddar is classic, but Gouda, Pepper Jack, or mozzarella are fun swaps.
- Old Bay seasoning: The iconic Chesapeake flavor. If you don’t have it, use Cajun seasoning for a similar kick.
- Worcestershire sauce: Adds savory depth. A splash of soy sauce works if needed.
- Dry mustard & lemon juice: Brighten the flavor and balance the richness. Fresh lemon juice makes a noticeable difference over bottled.
How To Make Maryland Crab Dip
Make the Creamy Base
In a large mixing bowl, beat the softened cream cheese until smooth. Letting it come to room temperature makes it easy to whip into a silky base without lumps..
Add mayonnaise, sour cream, 1 cup of the shredded cheddar, dry mustard, lemon juice, Old Bay seasoning, garlic powder, and Worcestershire sauce.
Stir everything together until creamy and well blended. The mixture should feel thick yet spreadable.
Add the Crab Meat
Drain the crab thoroughly so the dip doesn’t turn watery. If using canned, look for the paper liner at the bottom of the can and discard it.
Gently fold the crab into the mixture with a spatula. I like to take my time here, keeping the crab in big, tender chunks makes the dip feel indulgent and authentic.
Cook in the Slow Cooker
Spoon the mixture into a small slow cooker. Cover and cook on low for about 2 hours, just until it’s hot and bubbling around the edges. Stir once halfway through if needed.
In the last 10 minutes of cooking, sprinkle the remaining ¼ cup of shredded cheddar on top. Cover and let it melt until gooey before serving.
Absolutely. Just spread the prepared dip into a greased baking dish and bake at 350°F (175°C) for 25 to 30 minutes, until it’s bubbly and lightly golden. Sprinkle the reserved cheese on top in the last 10 minutes so it melts into a creamy crust.
This usually happens if the crab isn’t drained well or if you use imitation crab. Drain thoroughly and gently fold in the crab to keep the texture creamy.
Yes, mix everything except the crab up to 1 day ahead. Stir in crab before baking or slow cooking.
Variations, Substitutions, and Recipe Tips
Spicy: Add hot sauce, cayenne, or diced jalapeños. For a smoky kick, try chipotle powder.
Cheesy: Mix in Gouda, Gruyère, or Pepper Jack. A sprinkle of mozzarella adds that stretchy cheese pull everyone loves.
Crunchy topping: Sprinkle panko or buttered breadcrumbs before baking. You can even add crumbled bacon or scallions for color and flavor.
Make lighter: Use light cream cheese and Greek yogurt.
Presentation: Serve in a hollowed-out bread bowl for a wow factor. Pair with sliced baguette, crackers, or crisp vegetables for variety.
Hosting tip: For potlucks or buffets, I like baking this in a cast-iron skillet. It looks rustic, holds heat well, and guests can scoop it straight from the pan.
Hospitality Challenge
This week, bring your Maryland crab dip to Bible study and use it to foster a deeper connection. (food speaks kindness) Set it out before the session to invite early arrivals into casual conversation, or after as a way to linger and reflect together. Serve it warm with bread like Fluffy 7-Up Biscuits (Only 4 Ingredients!), a rustic loaf of Cheddar and Rosemary Savory Zucchini Bread, or these crunchy Firecrackers (Spicy Ranch Snack Crackers), and ask one simple, meaningful question like, “What’s something God’s been showing you lately?” Let the food break the ice so hearts can open. Hospitality here is quiet but powerful: show up, share, and make space for real fellowship.
More Crowd-Pleasing Dips Everyone Will Love
- Sweet Creamy Pineapple Dip
- Canned Roasted Red Pepper Spread: Dip, Sauce, or Condiment
- Easy Mexican Caviar (Texas Caviar Recipe)
- Fresh Shrimp Salsa
- Zesty Fried Pickle Dip
This Maryland Crab Dip is the kind of dish that makes any gathering feel special. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
How To Save Money When Buying Lump Crab
You can save money on your grocery budget if you purchase lump crab in a can. For this recipe, since it’s being stirred into a creamy base canned crab meat is a perfect option.
The best part is 1 pound of fresh lump crab averages $60 per pound compared to canned lump crab at $20 per pound.
Maryland Crab Dip (Creamy & Cheesy)
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Ingredients
- 8 ounces cream cheese, full-fat, softened to room temperature
- ¼ cup mayonnaise
- ½ cup sour cream
- 1 ¼ cups sharp cheddar cheese, shredded, divided: 1 cup in dip and ¼ cup for topping
- ½ teaspoon dry mustard, ground
- 2 teaspoons fresh lemon juice
- 2 teaspoons Old Bay seasoning
- ¼ teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 1 pound lump crab meat, fresh, canned, or refrigerated — see tips below
Instructions
Make the creamy base
- In a large mixing bowl, beat the softened cream cheese until smooth.8 ounces cream cheese
- Add mayonnaise, sour cream, 1 cup shredded cheddar cheese, dry mustard, lemon juice, Old Bay seasoning, garlic powder, and Worcestershire sauce.¼ cup mayonnaise, ½ cup sour cream, 1 ¼ cups sharp cheddar cheese, ½ teaspoon dry mustard, 2 teaspoons fresh lemon juice, 2 teaspoons Old Bay seasoning, ¼ teaspoon garlic powder, 2 teaspoons Worcestershire sauce
- Mix until everything is creamy and well combined.
Add the Crab Meat
- Drain crab meat well (if canned, remove any paper liner at the bottom of the can).1 pound lump crab meat
- Gently fold the crab into the cream cheese mixture. Do not overmix — keep the crab in large chunks for the best texture.
Cook in the Slow Cooker
- Spoon the mixture into a small slow cooker.
- Cover and cook on low for 2 hours.
Finish with cheese
- In the last 10 minutes of cooking, sprinkle the remaining ¼ cup of shredded cheddar cheese on top.
- Cover and cook until melted.
Serve
- Once done, switch the slow cooker to the “warm” setting to keep the dip creamy without drying it out.
- Serve with crackers, crostini, pita chips, or fresh vegetables.
Gina’s Notes and Tips
- Refrigerate: Let the dip cool completely, then store in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F for 15 minutes, microwave small portions in 30-second bursts, or reheat gently in the slow cooker.
- Freeze: Assemble but don’t bake; wrap tightly and freeze for up to 2 months. Thaw overnight, then bake as directed.
- Serving safety: Keep the dip warm while serving and avoid leaving it out longer than 2 hours.
Equipment
5 Stars from a Crab Snob!
I was born and raised in Southern Maryland. We are very particular about our Chesapeake Crab dishes. This is the BEST crab dip recipe I have found!
I will mention that I added a modest amount of ground cayenne pepper, and some chopped green onions. As with any savory recipe, I also add a small amount of sea salt and freshly ground black pepper. This is just my personal preference, YMMV.
Jackie, you made my day! Thank you for your review. I used your kind words in a reader’s star review at the top of the post. Again, thanks for sharing.
I made this for a Christmas party. It was quick, easy and delicious.
Glad you enjoyed it Mary.
Being a Marylander I have been making this dip for 50 years, It’s a request by my family all the time and the first thing to vanish at a gathering! I have never followed a recipe but all the ingredients you have listed is exactly what I use in my dip.
Carol, I love hearing that are recipes are the same! We spent a week up in Main (Captain Nichols Inn) Each day we would visit some place new and try a local restaurant. That adventure is what prompted me to try my hand at creating a recipe for “real” crab dip. Thanks for sharing.