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Barbara Siegert's Crab Dip
  • 28 ounces cream cheese, softened
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • 1/2 teaspoon lemon juice
  • 4 tablespoons mayonnaise
  • 1 teaspoon garlic salt
  • 1 pound backfin crab meat
In a bowl, mix everything but the crab meat, saving a little of the grated cheese for the top. Add the crab meat and mix thoroughly. Place in a baking dish and top with the remaining grated cheese. Bake at 350 degrees for 30 minutes. Serve with Tostitos. Serves 12.
This crab dip was a favorite in the Chesapeake Bay Maritime Museum's Best Ever Crab Recipe Contest. We know you'll find it easy to prepare and delicious.
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