Description
A deliciously creamy Maryland Crab Dip served warm with soft pretzels, combining lump crab meat with cream cheese, cheddar, and a hint of Old Bay seasoning for a perfect appetizer or snack.
Ingredients
Scale
Crab Dip
- 8 oz lump crab meat
- 8 oz cream cheese (softened)
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 ¼ teaspoons Worcestershire sauce
- ½ teaspoon dry mustard
- 1 tablespoon milk
- ¼ cup cheddar cheese (shredded)
- Pinch garlic salt
- Old Bay seasoning (to taste)
Accompaniment
- 2 jumbo fresh soft pretzels (found in the bread aisle)
Instructions
- Prepare the crab dip mixture: In a mixing bowl, combine softened cream cheese, sour cream, mayonnaise, fresh lemon juice, Worcestershire sauce, dry mustard, and milk. Blend thoroughly until smooth and creamy.
- Add crab and seasoning: Gently fold in the lump crab meat, shredded cheddar cheese, garlic salt, and Old Bay seasoning to the cream cheese mixture, ensuring even distribution without breaking up the crab too much.
- Preheat oven: Set the oven to 350°F (175°C) and allow it to preheat fully for even cooking.
- Bake the dip: Transfer the crab dip mixture into an oven-safe dish. Bake uncovered for about 20 minutes or until the dip is bubbling and the top is lightly golden.
- Serve with pretzels: Warm the jumbo fresh soft pretzels either in the oven alongside the dip during the last 5 minutes or according to package instructions. Serve the hot crab dip immediately with the pretzels for dipping.
Notes
- Use lump crab meat for the best texture and flavor.
- Adjust Old Bay seasoning according to your spice preference.
- Soft pretzels can be substituted with baguette slices or crackers if desired.
- For a lighter version, substitute sour cream with Greek yogurt.
- Leftovers can be stored covered in the refrigerator for up to 2 days and reheated gently.
