OH EM GEE! Are you jumping for joy like I am right now? Chef Mike has come through for us yet again and he is sharing the party staple recipe of all recipes — CRAB & LOBSTER DIP. I can hardly contain my excitement.
Walk into pretty much any Maryland bar or restaurant and you’re bound to find hot crab dip on the menu. It’s our staple here in Middletown, DE. Sometimes served on soft pretzels, sometimes baked in a skillet, always a must-have order. We eat it on chicken (usually called “chicken Chesapeake”) or in quesadillas, but the best way to serve hot cheesy crab and lobster dip is with fresh bread, tortilla chips, pita wedges, celery, and/or sturdy buttery crackers.
Before I get into all that crab & lobster, cheesy goodness — we have to discuss ingredients.
Cream Cheese: Cream cheese is the base of this dip. No substitutions here.
Sour Cream: Some crab dip recipes call for just mayo and cream cheese, but I like to break down those heavier ingredients with tangy sour cream. Trust me, it works.
Old Bay Seasoning: This salty spice is a staple in Maryland, especially with crab.
Lump Crab & Lobster Meat: For the absolute best crab dip, I recommend using lump crab meat and lobster meat. Lump crab meat and lobster guarantees those big mouthwatering bites of crab.
Horseradish: So much flavor. You can’t skip it.
You know Chef Mike likes himself a party so all of his recipes are party portions (please keep that in mind).
3lbs cream cheese
2 soup spoons old bay
½ cup sour cream
¼ cup horseradish
1 ½ cup lobster meat
1lbs crab meat
Preheat oven to 400 degrees with a rack in the center. Soften cream cheese. In a mixing bowl add sour cream horseradish and old bay mix thoroughly. Gently add crab and lobster mixing through do not brake meat. Then portion to 4 oz. Place your dip in an oven-safe dish and bake for 18-22 minutes. Serve with your favorite dipper!
Don’t forget to tag Tom Foolery’s on Instagram if you make this crowd-pleaser at home!