Prep 10 mins
Cook 30 mins
I was born in Maryland, and crab dip was served at all family functions since as long as I can remember. No "true" Baltimore native can NOT have a good recipe for crab dip. (It can be made using "low fat" sour cream, cream cheese, and cheddar cheese, but I always make this for parties, so I go for the full blown)!
- 3⁄4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated fresh onion
- 1 teaspoon Worcestershire sauce
- 3⁄4 teaspoon dry mustard
- 1⁄4 teaspoon garlic powder
- 8 ounces cream cheese, softened
- 1⁄2 cup sharp cheddar cheese
- 1 lb lump crabmeat, shells removed (I've substituted 2 cans of canned crab meat as well)
- paprika or Old Bay Seasoning
- Mix together sour cream, lemon juice, onion, Worcestershire, dry mustard, garlic powder, and cream cheese.
- I use a hand mixer to get it blended really well.
- Fold in cheddar cheese and crabmeat.
- Spoon mixture into casserole dish and sprinkle with paprika or Old Bay Seasoning.
- Bake at 325°F for 30 minutes, or until heated through.
- Serve with tortilla chips, crackers, toast points, or my Maryland family's favorite-- Bugles!
Very Easy to make and LOVED the fact that it contained NO MAYO!!!! First recipe I've found that did not call for it. I made this for an office pot-luck and everyone loved it! Will definitely make this again and it will become my "go to" recipe for hot crab dip!!
I would say this is good, not amazing, but is very easy to put together. The biggest appeal to this recipe was the lack of mayo. As a non-mayo person, it is really hard to find a good crab dip that doesn't call for it! I think you could make this better by simply adding salt & pepper, as well as perhaps using fresh garlic instead of powder. I will make again but will make enhancements for more flavor.
Fantastic! I had to substitute with dehydrated onion flakes and regular mustard, but it was still rich and delicious!