- 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
- 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.
- Bake at 325° for 20-25 minutes or until bubbly. Serve warm with crackers. Refrigerate leftovers. Yield: 2-1/4 cups.
Reviews forChesapeake Crab Dip
"Good start. Made this for Thanksgiving and was a hit. I used Old Bay seasoning . Loved it!"
"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."
"Very tasty! I added more Old Bay seasoning for more flavor."
"Very tasty! I added more Old Bay seasoning for even more flavor."
"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!"
"Thank you thank you thank you... Little pot of gold!"
"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."
"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!"