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Chesapeake Crab Dip Recipe

Chesapeake Crab Dip Recipe

Our school is a Maryland Green School, and many our students work to improve the health of our local treasure, The Chesapeake Bay. This recipe reminds me of the importance of a healthy Bay. Crab stars in this rich, creamy dip.—Carol Brzezinski, Marriottsville, Maryland
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:12 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon ground mustard
  • 1 teaspoon seafood seasoning
  • 1/8 teaspoon garlic salt
  • 3 cans (6 ounces each) lump crabmeat, drained
  • 1/2 cup shredded cheddar cheese
  • 1/8 teaspoon paprika
  • Assorted crackers

Directions

  • 1. In a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt. Fold in crab. Transfer to a greased 9-in. pie plate. Sprinkle with cheese and paprika.
  • 2. Bake at 325° for 20-25 minutes or until bubbly. Serve warm with crackers. Refrigerate leftovers. Yield: 2-1/4 cups.

Nutritional Facts

3 tablespoons (calculated without crackers: 166 calories, 12g fat (8g saturated fat), 77mg cholesterol, 307mg sodium, 2g carbohydrate (1g sugars, trace fiber), 12g protein

Reviews for Chesapeake Crab Dip

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MY REVIEW
Reviewed Jan. 23, 2016

"This was real good with a few changes. With looking at the ingredients I knew would need more seasoning. I forgot the lemon juice and doubled the seafood seasoning. I also added seafood seasoning instead of the paprika on top. We all enjoyed this."

MY REVIEW
Reviewed Jan. 20, 2015

"Very tasty! I added more Old Bay seasoning for more flavor."

MY REVIEW
Reviewed Jan. 20, 2015

"Very tasty! I added more Old Bay seasoning for even more flavor."

MY REVIEW
Reviewed Feb. 10, 2014

"As a lover of crab, this recipe caught my eye. I was looking for an easy appetizer to make for a dinner party. I made it according to the directions and it was a big hit! Everyone loved the cheesy flavor."

MY REVIEW
Reviewed Jan. 1, 2014

"Made this for New Years Eve party. Great taste and creamy texture. I used 2 cans of crab and a cup of chopped shrimp... lots of yummmms!"

MY REVIEW
Reviewed Dec. 29, 2013

"Delicious!"

MY REVIEW
Reviewed Dec. 28, 2013

"Thank you thank you thank you... Little pot of gold!"

MY REVIEW
Reviewed Dec. 26, 2013

"Since we have already gone way over budget this holiday season, I will substitute 1 1/4 lbs of chopped fresh shrimp. Our shrimp guy is on the corner every Thursday with 24 to 36 hour fresh from his boat in the Gulf at $5.00 per lbs. I think I am safe that this will also turn out great."

MY REVIEW
Reviewed Dec. 26, 2013

"I can't go back "home" to Michigan without a casserole of anything crab since my transplant to Maryland! During my last trip I actually found Maryland lump crab meat for $32.00 a pound but decided to bite the bullet and get it so I could please a family member. This recipe is very good but there are many. Pick up a Maryland Recipe Book and you'll be happy forever if you like good seafood!"

MY REVIEW
Reviewed Dec. 26, 2013

"Awesome recipe I The ratio of crabmeat to the other ingredients is what makes this such a strong, "crabby" flavored dip and if you can get your hands on some Blue Crab meat, you'll have an even more awesome dip! Once you eat Blue Crab, you'll be hooked on it's buttery, crabby flavor. And on hot summer evenings nothing beats a basketful of steamed Blue Crabs with your favorite ice cold beer to wash it all down ! I use to live in Maryland and sure do miss those Blue Crabs and those wonderful fish called Croakers, which you can buy right off the boats as they come into harbor. Awe, now I'm homesick. Lol!"

MY REVIEW
Reviewed Dec. 26, 2013

"There are many Maryland crab dip variations, but you can't go wrong with this one. I use different cheese blends within the mixture and sprinkled on top during the last ten minutes of baking. Being from the Bay Area, I also use fresh crab. In the winter, I use what I have frozen in the freezer. Just can't beat Marylamd seafood! We eat it all year long and in recipes like this!"

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