I asked my good friend, Lori, from We Pillage the Village if she would be willing to share a good seafood recipe with us. She lives up north were good seafood abounds…and most of my knowledge of seafood is tuna in a can. 😉 Thanks Lori!!
Every year I’m the “crab dip lady”. Come September, my sister has a big band competition with her high school marching band and it’s my duty to provide the crab dip to the judges and band staff. That’s about 150 people. It’s a HUGE hit every year and I have to say that it’s the best crab dip I’ve ever tasted – and coming from Maryland, I’ve had lots of crab dip. I always keep it hot and bubbly in a crock pot for the 6 hours that the competition lasts. It holds up great and goes wonderful with crackers, Melba toast, pita and raw veggies.
I use Backfin Maryland Chesapeake Bay blue crab crab meat. I’m not going to spare any expense and ruin my reputation as the “crab dip lady” Really, don’t mess with the canned crab meat. Of course, if you live in the Midwest, you may be stuck with the canned stuff and it will taste good but if you ever get a taste of the “real deal” you’ll be ruined for anything else. Warning made.
Now if you live in Maryland you know all about Old Bay, we put it on everything, Meat, eggs, chips, seafood, veggies, pretzels and more. If you want a Maryland man, you dab some behind your ears. 😉 Great all purpose seafood seasoning.
I make this recipe and multiply it by 10 for the banquet table but you adjust to the number of guests you will be having. Then you just sit back and listen to the oohs and ahhhhs.
Crock Pot Crab Dip
- 1/2lb Maryland crab meat (I use backfin)
- 8oz cream cheese softened
- ½ cup sour cream
- 2 tbsp mayo
- 1 tbsp lemon juice (use fresh it makes a difference)
- 1 ¼ tsp Worcestershire sauce
- ½ tsp dry mustard or use 1 tbsp of regular mustard
- 1 cup cheddar cheese shredded
- 1 tsp Old Bay
- Here’s the easy part, just mix it all together and put in the crock pot and turn on high.
- Stir every hour or if you have an extra hot crock pot, every 30 mins until hot and bubbly.
- Then turn back to low and enjoy!
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Hi Stacy
Do you think this would freeze well? I only had a pound of crab and thought of doubling the recipe and freezing it but not sure if that would work. Thank you.
Sure, I don’t see why not – I freeze all the food! 🙂
Hello I live in maryland near the ellicott city area… i was wondering what grocery store you bought your crab meat from? wegmans seems to be best?
Hi, we are neighbors! I live in Reisterstown. I’ve found the best and cheapest crabmeat is from Mars. There’s one on Rt 40 in Ellicott City. Make sure it’s domestic, the stuff from China just does not taste right to me. Let me know if you have any other questions. Lori
Hi, Lori! Looks like we’re neighbors, as I live in Reisterstown as well! 🙂 Thanks for the Mars suggestion! Making this for the Super Bowl and again in a few weeks for a baby shower. YUM!
Hello,
My wife is allergic to gluten and can’t have Worcestershire sauce, is there something I can sub for that or will it make a big
difference?
You could try some gluten free tamari sauce or coconut aminos.
I found a generic gluten free Worcestershire sauce, and I can’t eat gluten. This was amazing.
Quick question – if you can’t get the “Old Bay” seasoning, what would be a good substitute? I have never tasted the seasoning, so I don’t know what kind of a flavor it has… Thanks!!
You can make your own! 🙂 http://www.easy-homemade-recipes.com/old-bay-seasoning.html
Maybe I missed it, but how long should I cook in the crockpot?
It’s sorta a guesstimation. 🙂 The instructions say to cook on HIGH, stirring every 30 minutes until bubbly and hot. Then you turn it down to low and and can keep it warm for up to 6 hours. That information is in the printed directions at the bottom of the post. Hope that helps!
Hi Dawn! This recipe serves 6 to 8 people. Actually that’s a typo on the 8×10 pan, instead I increase this recipe by 10x for the banquet. I mix it in the two super large pans seen above because it’s the only thing large enough to hold it all. 🙂 I send 4 gallon bags full of the dip to the school and two large crockpots and the booster ladies heat it according to my directions. I just swoop in later to get all the praise. lol
Oh, have to check out the old bay chocolates, Ellicott City is super close to me 🙂 Sounds yummy!
Whooops, that’s my fault. I’ll fix it!
I’m from MD, too, and we have a chocolate store nearby (In Ellicott City) that actually sells crab-shaped chocolates seasoned with Old Bay! They’re very popular but I haven’t been brave enough to taste them. Your crab dip sounds amazing!
Maybe it’s because I’m pregnant…but that sounds really gross. LOL
Looks great! How many guests does this serve, so we know how to adjust it? And you mention a 8×10 pan, but then in the recipe you use a crock pot. Is there an oven method as well? Sorry to be full of questions, but I’ve done almost NO seafood, so I need to have my details figured out!