Maryland crab dip

Ah, Maryland, the land of my birth. I’m not the hugest fan of the area – traffic and rude Pseudo Southerners are enough to have me hoping to never live there again BUT… the seafood in Maryland is OUT OF THIS WORLD. We use Old Bay on everything – who wouldn’t? We crack open the bodies of messy crabs like they are the finest of delicacies. And someone who doesn’t properly clean a crab and leaves perfectly edible meat inside? They must be possessed by Satan himself to leave behind something so succulent and sacred. We are obsessed with the blue crab in all its glory.

Occasionally I get the crab fever down here in the Beautiful Carolinas and spend a few days pitying myself and concocting short-lived schemes to return home to Maryland and rob Shoreline Seafood of its bounty, but usually I just end up going to Harris Teeter and buying jumbo lump crab meat. Yesterday it was on sale so I snatched it up and became literally giddy at the idea of making some Maryland style crab dip.

I am under no illusion that the majority of my friends who are not true Marylanders will want to duplicate this recipe, or will think that the price of crab meat is “worth it” to them, but for those of you who want experience a little of what Jesus meant when he said “On earth as it is in Heaven” please make some crab dip for yourself. There are many different recipes but this one is very straight forward and absolutely mouth-watering. Literally.

You’ll need:

1 lb. jumbo lump crabmeat
8 oz. softened cream cheese
3 tsp. Old Bay seasoning
1 tsp. Worcestershire sauce
2 TBSP. mayonnaise
1/2 cup cheddar cheese
Salt to taste

Mix softened cream cheese with Old Bay, mayonnaise, Worcestershire sauce, and salt.
Add crabmeat and fold in. Place cheese on top and bake at 350 degrees for 30 ish minutes, or until hot and bubbly.

Eat this on warm, fresh bread! Or, if you’re a “crunch” person, a pretzel crisp.

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