Chesapeake Crab Dip

Connee Conehead


I won my first recipe contest with this crab dip recipe in 1980. Do it right - Do NOT use imitation or claw crab meat, BACKFIN only! Do NOT skip the Old Bay seasoning! Taste the authentic dip.


★★★★★ 2 votes

A Crowd
5 Min
45 Min


  • 1 pt
    sour cream
  • 2 pkg
    8-oz cream cheese, softened
  • 2 tsp
    ground mustard
  • 3 tsp
    worcestershire sauce
  • 1/2 tsp
    garlic powder
  • ·
    juice of 1 lemon
  • 1/4 c
  • 2 tsp
    old bay seafood seasoning
  • 2 Tbsp
    milk (optional)
  • 1 lb
    backfin crabmeat, picked over
  • 1/2 c
    extra sharp cheddar cheese

How to Make Chesapeake Crab Dip


  1. Heat oven to 350 degrees F.
  2. In a medium bowl, mix all ingredients, in order, given, except milk, crab and cheese.
  3. Thin mixture with milk (if desired).
  4. Scoop mixture into a lightly greased casserole dish (9 X 13 inches)
  5. Fold in crab meat
  6. Top with cheese
  7. Bake at 45 minutes.
  8. Serve with snack crackers of choice.

Printable Recipe Card

About Chesapeake Crab Dip

Course/Dish: Dips
Hashtag: #crab

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