Although we ate a ton of delicious seafood on vacation, I couldn’t wait to get home and make some Memorial Day munchies, so I whipped up a batch of Maryland Crab Dip and I finally got some decent pics, so now I can share this recipe with everyone. I’ve been making this crab dip since my Depot days, that would be about 20 years. I just use canned crab meat because it’s affordable, but jumbo lump is even better.
I’ve also used this Maryland Crab Dip recipe to stuff portobello mushrooms and surrounded with homemade rolls in a cast iron skillet. I’ve served it with homemade pretzels and in a bread bowl for a fantastic presentation. It’s awesome because I make it ahead of time, then just bake for about a half hour before company comes. Add whatever amount of spice you and your family like!
This crab dip recipe is restaurant quality and makes a huge batch! Enjoy with family for a yummy appetizer! Serve in a bread bowl, as stuffing for portobello mushrooms, with flatbread - sliced for breadsticks, homemade soft pretzels, pita chips or homemade bread. Also delicious with tortilla chips.
Preheat oven to 375 degrees F. Cream all of the ingredients except crab meat together in a mixer bowl till smooth and well-combined. Add the drained crab meat and stir well, taste and add additional spices, if necessary.
Pour into a greased oven-safe dish or casserole and top with a little shredded cheese and an extra sprinkle of Old Bay. Bake for 30 - 40 minutes or until hot and bubbly.
This crab dip is very forgiving and can be baked with other dishes on oven temps a little higher or lower.