I’m giving you fair warning…this is not a healthy recipe by any stretch of the imagination. But it reminds me of home and the taste is pure comfort food. Speaking of, Blue Crabs (the star ingredient in this crab dip), call much of the Chesapeake Bay and Eastern shore in Maryland home. In fact, the Maryland Blue Crab is so synonymous with the state it was actually designated the state’s Crustacean in 1989. Who knew there was such a thing!

The blue crab’s scientific name literally translates to “beautiful swimmer that is savory.” Living in California at the moment, I miss the taste of Maryland crab cakes. They are just not the same here, try as they might to make them “unique” or special. Typically that means adding all sorts of filler ingredients and coating them in in a thick, crunchy batter. Don’t get me wrong, they are still tasty….just not an authentic crab cake in my humble opinion. There is something special about that sweet Maryland crab in terms of taste as well, that makes all the difference.

I was gifted this recipe by my good friend Stacey many years ago. A true Marylander and crab lover, I often remember her stopping by Phillip’s Seafood in Locust Point, Baltimore to pick up crab meat for crab cakes or crab dip after work.

The first time I had her crab dip, I could not stop eating it. It’s that good. And addictive. The taste was just of this world yum. 

This is perfect for game day (hello Super Bowl) or just any gathering with friends and family.

I call it ‘Stacey G’s Crab Dip’ in honor of my friend, however, the original is by Whitey Schmidt, a Maryland local and Eastern shore native. He’s definitely “The Blue Crab Guru” – feel free to read more about him and his life here.

This crab dip is easy to throw together and requires basic ingredients which when mixed together makes the most perfect creamy, delicious crab dip. Just be sure to find the lump crab meat for this recipe – it’s key! 

Serve with toasted baguette or artisan crackers and dive in…I promise you will enjoy!

Crabulous Baked Crab Dip or Stacey G’s Crab Dip
Original Recipe by: Whitey Schmidt  – “The Blue Crab Guru”

• 2 packages (8 oz. each) cream cheese
• 3 large cloves garlic, roasted
• 1 pound crabmeat
• 1/2 pint sour cream
• 4 tablespoons mayonnaise
• juice of 1/2 lemon
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 cup grated cheddar cheese, divided
• Sprinkling of Old Bay Seasoning

Soften cream cheese to room temperature.  Add garlic, crabmeat, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard and half the cheddar cheese.  Top with a sprinkling of Old Bay.

Put in a baking dish and sprinkle the remaining cheese on top.

Bake at 350°F for 45 to 50 minutes.  Serve with crusty bread or crackers. Enjoy!

8 thoughts

  1. Happy Super Bowl Sunday!  This look scrumptious!.  I am currently in the middle of a kitchen remodel…no oven…no cooktop. Limited to a rectangular electric frying pan, my slow cooker that was a wedding gift 45 years ago and a hotplate that I bought because I needed a third means of heating a pot or pan.  And, of course, the coffee maker.   I’m making do, but the cleanup in the bathroom sink is always the biggest challenge! I will keep this in my notes for whenever that day comes that my kitchen is humming again. Until then, we each have our own wishes to make this recipe a reality! Hi and love to you and to the folks! Hope all is well.

    Liked by 1 person

    1. Thanks Mary! Good luck on your kitchen remodel, I’m sure that’s not too, too fun for a cook like yourself! I’m sure it will look beautiful when complete. Thanks for the love, right back atcha!


  2. Totally agree Kris, MD crab cakes are one-of-a-kind delicious and we miss them so much here in Greece. Inspired by your recipe, I tried to make an avocado/crab dip for my friend’s 50th bday celebration tomorrow and it fell flat because I could only find this anemic canned crab. I guess we will just have to wait until this summer when we (hopefully) return to the East Coast for a visit. Thanks for sharing. XOXOXOXO Mary


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