Friday Foodspiration: Chesapeake Crab Dip


I'm a Maryland Girl and this week's summer holiday celebration should have included Blue Crabs.  Getting them shipped to Tennessee is ridiculously expensive, so Chesapeake Bay Lump Crab Meat had to suffice.  I didn't mind though - this crab dip is amazing. 

I've tried making this completely dairy free and it just isn't the same, so I compromised and choose my favorite lactose-free ingredients.  I stayed gluten free with (again my favorite) almond flour crackers and veggies to dip.  


  • 1 lb Lump Crab Meat
  • 8-ounces cream cheese (I use lactose-free)
  • 1/4 cup Mayonnaise (I use avocado oil mayo)
  • 1 tsp Dry Mustard
  • 1 tbs Old Bay Seasoning
  • 1/2 cup Grated Cheddar Cheese (I use lactose-free)



  1. Preheat oven to 350 degrees. 
  2. Combine softened cream cheese, mayo, mustard, old bay, and 1/4 cup of the cheddar cheese in a bowl.
  3. Gently fold in the crab dip and spread into an 8x8 or equivalent baking dish. Top with remaining cheddar cheese.
  4. Bake for 25-30 minutes until hot and cheese is bubbly. 
  5. Serve warm.