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Maryland Hot Crab Dip {Very Best}
Ingredients
- 8 ounces block cream cheese room temperature*
- ¼ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dry mustard
- 1 teaspoon lemon juice
- 2 teaspoons Old Bay seasoning
- 2 teaspoons worcestershire sauce
- 1 pound fresh lump crab meat
- ¼ cup shredded cheddar cheese for topping
- 1 teaspoon Italian parsley finely chopped for garnish
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Directions
- Preheat the oven to 375°F
- In a large mixing bowl using a handheld mixer (or stand mixer), beat the cream cheese on medium-high speed until smooth and creamy (1-2 minutes).
- Add the mayonnaise and sour cream to the whipped cream cheese.
- Beat on medium-high speed until combined.
- Add the cheddar cheese, Old Bay seasoning, mustard powder, lemon juice, and Worcestershire sauce to the cream cheese mixture.
- Beat on medium-high speed until combined.
- Add the crab meat to the cream cheese mixture and using a rubber spatula gently fold in the crab meat until combined.
- Add the crab dip mixture to one larger or two small casserole dishes.
- Top the crab dip with shredded cheddar cheese and chopped Italian parsley (optional) or sprinkle Old Bay Seasoning on top of the cheese.
- Bake the crab dip for 30-35 minutes until the dip is hot and bubbly around the edges or until the internal temperature of the crab dip reaches a minimum of 165 degrees F.
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