Hot Crab Dip


  • 1/2 pound (8 ounces) Maryland Crabmeat
  • 1 package (8 ounces) cream cheese, soften
  • 1/2 cup sour cream
  • 2 tablespoons salad dressing or mayonnaise
  • 1 tablespoon lemon juice
  • 1 1/4 teaspoons Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1 tablespoon milk
  • 1/4 cup cheddar cheese, grated
  • Pinch garlic salt
  • Paprika, for garnish


Remove cartilage from crabmeat. In a large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325°F until mixture is bubbly and browned on top, about 30 minutes.

Serve with crackers. Makes about 4 cups dip.

S. Di Paula Seafood, Inc. - Steamed Crabs
Blue Crab (Callinectes Sapidus)