Crab Dip

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Prep Time: 10min | Servings: 12 Servings

This Pull-Apart Old Bay Crab Cake Dip layers creamy cheese, tender crab cakes, and savory Old Bay seasoning into a warm, gooey dip baked with crescent rolls—perfect for sharing at any gathering.

  • 16 oz. Handy Crab Meat (Special)
  • 1 Loaf Round, Crusty Italian Bread
  • 2 – 8 Oz. Cream Cheese
  • 2 Cups Shredded Cheddar Cheese (1½ Recipe and ½ Top)
  • 1 Cup Sour Cream
  • 6 TBSP Mayonnaise
  • ½ TSP Old Bay Seasoning
  • 1 TSP Worcestershire Sauce
  • Juice ½ Fresh Lemon or Concentrate
  • Preheat oven to 350°F (175°C).
  • Cut the top off the bread loaf and hollow out the center, leaving about a 1-inch shell.
  • In a large bowl, mix the softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, Old Bay, garlic powder, lemon juice, and 1½ cups of cheddar cheese until smooth.
  • Gently fold in the crab meat, keeping as many lumps intact as possible.
  • Spoon the mixture into the prepared bread bowl and place it on a baking sheet. Optional: wrap the loaf in foil for a softer crust.
  • Bake for 30–45 minutes, or until the center is hot and bubbling.
  • Remove from the oven and let cool for 5 minutes.
  • Garnish with fresh herbs if desired.
  • Serve with the removed bread pieces for dipping.