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 8×8 or equivalent baking dish. Top with remaining cheddar cheese.

  4. Bake for 25-30 minutes until hot and cheese is bubbly.

  5. Serve warm.

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