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Maryland Crab Dip

Posted on 02/24/2010 by Maura

I am a Maryland girl, and crabs are a staple in Maryland.  Some of my favorite memories involve eating crabs outside with my family on cool, summer nights.  It isn’t a meal you rush through; you slowly pick at the crabs (unless you’re my sister, then you eat six in about 15 minutes) while talking and laughing into the night.  And, if you’re like my family, you’re drinking a few beers!  Since the cold weather isn’t the best time to eat crabs outside, I make it through the winter by whipping up crab dip!

I am so excited this is my first recipe because I spent a lot of time perfecting it.  I made it every Sunday (during football season) for about a month to get the recipe just right, and my friends got to reap the benefits!  The crab is the focal point of the recipe and it isn’t hidden behind layers of filler.

For my recipe, I use tons of jumbo lump crab meat.  I get it from Boarman’s Meat Market, a small family-owned grocery in my town, because they have the best quality but any store-bought crab meat will do!

OK–let’s get to cooking!

Maura’s Maryland Crab Dip

Ingredients

16 oz. (1 pound) jumbo lump crab meat (or lump)

12 oz. cream cheese (1.5 bricks), room temperature

1/2 cup sour cream

4 tablespoons mayo

1 tablespoons Old Bay seasoning

1 teaspoon dried mustard seed

Juice of 1/2 lemon

1 teaspoon Worcestershire

1 tablespoon Franks hot sauce

1/3 cup chopped green onion + more to garnish

1 cup shredded cheddar cheese

Paprika to taste

Instructions

Preheat oven to 375 degrees.

In a large bowl, mix room temperature cream cheese, sour cream and mayo until blended.  You can even throw it in a food processor or use the mixer.  Add Old Bay, dried mustard seed, lemon juice, Worcestershire and Franks hot sauce.  Mix well.

Add crab meat and chopped green onion and mix to incorporate.

Transfer the mixture to a oven-proof dish.  Sprinkle the cheddar over the top and place in the oven until the cheese is golden and bubbly (about 25 minutes).

Garnish with lemon wedges and green onion.  Serve with celery, baguette slices, crackers or pita chips!

Enjoy!

Recipe by Maura Dieringer posted especially for Jason Ford

About Maura

I have a secret: I cannot do anything in moderation. I always have to take things to the extreme, at the expense of my own and my family's sanity and often times my dad’s checkbook. When I started taking horseback riding lessons, I insisted on having a pony. When I ice skated for probably the second time, I made my mom buy me ice skates that were never again worn. When I thought I wanted to be a teacher, I made my parents turn one of the rooms in the basement into a school room, stocked with an overhead projector, pull-down maps and a real, classroom-sized chalkboard and white board. When I discovered cooking I bossed my older sister around in the kitchen for an entire day, forcing her to make dozens of recipes with me against her will and then had her do all the dishes (sorry Cait). And, when I discovered food blogs I bought the biggest binder I could find, printed out 250 recipes in one day and laminated and categorized each one. My dad was not happy about the ink situation. So, what does this tell you about me? For one, you can trust that every recipe I post is more than delicious and has been meticulously tried and tested for you. Also, that I’m an anal freak. Enjoy! View all posts by Maura → This entry was posted in Dips, Quick & Easy Meals and tagged Crab, Dips. Bookmark the permalink. Texas Sheet Cake →