My family is from Baltimore and crab dip is one of my absolute favorites when I go up there! I’m pretty sure that I could live off of appetizers to tell you the truth. This crab dip recipe is one my Uncle has PERFECTED!
It has a TON of crab meat in it. When I made it for Vince and I, I used about half the crab meat it called for and it still turned out great. Now, I would definitely not recommend reducing the crab meat if you are serving this dip to Marylanders 😉
8oz Creamed Cheese
1 cup mayonnaise
1 1/2 cups grated Cheddar cheese
1 1/2 tsp. Old Bay Seasoning, plus a dash more
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1 tsp. Horseradish
1 lb. lump or backfin crabmeat (I only like lump crab meat, it is more expensive but it tastes better, to me the back fin meat is saltier. I usually buyPhillip’s lump crab meat at Sam’s club, they usually have the best price)
Combine cream cheese, mayonnaise, horseradish, 3/4 cup cheese, 1 1/2 tsp. Old Bay Seasoning, Worcestershire sauce, and dry mustard. Carefully fold in crabmeat. Spoon mixture into a 1 quart casserole dish and top with the remaining cheese. Sprinkle with a dash of Old Bay Seasoning. Bake at 350° for 15-20 minutes or until it begins to bubble around edges. Serve with bread, crackers or pita chips. Serves 8 to 10.
I served a loaf of sub roll type bread(not sure what to call it, its like french bread but softer), wrapped it in aluminum foil and put in the oven with the crab dip for about 10min to warm. AMAZING!!!