Beloved southern staple, pimento cheese meets Maryland style crab dip in this hot and cheesy appetizer! Slather this irresistible dip on crackers, pretzels or warm toasted baguette.
Whenever I’m back in my hometown of Annapolis, Maryland I make it a priority to get myself to one of my favorite local bars and order hot crab dip and an ice cold beer. This winning combo tastes just like summer to me!
This isn’t just any old crab dip recipe this is Pimento Cheese Crab Dip! Pimento cheese, a southern staple, is made with sharp cheddar cheese, cream cheese and pimento peppers. It’s the perfect addition to warm, creamy crab dip with Old Bay seasoning! The flavors go so well together, trust me, you have to try this one!
Looking for the perfect pairing? Serve Pimento Cheese Crab Dip alongside my other favorite Maryland-inspired appetizer: Grilled Peel n’ Eat Shrimp!
Ingredients You’ll Need
Here’s everything you need to make this recipe: fresh lump crab meat, canned pimento peppers, cream cheese, sour cream, mayonnaise, cheddar cheese, lemon, green onion, hot sauce, and old bay seasoning.
Recipe Step by Step
Step 1. Make the Dip
This step couldn’t be easier! Simply fold all of the ingredients together in a large bowl starting with the cream cheese, sour cream and mayo, then the rest.
Step 2. Bake
Bake the dip until the cheese is melted and bubbling! About 20-25 minutes.
Step 2. Serve
Serve warm with toasted baguette, crackers or pretzels for dipping.. and maybe an ice-cold Natty Boh? (IYKYK)
FAQs and Expert Tips
Fresh, lump, blue crabmeat is best for crab dip but it can be hard to find if you’re not on the East Coast. Crabmeat often is sold canned. If you’re going to go this route I suggest using a refrigerated canned lump crabmeat rather than shelf stable.
Yes! You can fully assemble this dip up to 24 hours in advance. Wait to bake it until just before you’re ready to serve.
Check Out More Great Appetizers
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Pimento Cheese Crab Dip
- 8 oz cream cheese room temperature
- 1/2 c sour cream
- 1/4 c mayo
- 2 tbsp lemon juice
- 1 tbsp old bay seasoning
- 2 tsp Tabasco hot sauce optional
- 1/2 c jarred pimento peppers drained
- 8 oz sharp cheddar cheese grated
- 1 lb lump crab meat
- Preheat oven to 350 degrees F.
- Place the cream cheese, mayonnaise, and sour cream in a large mixing bowl and whisk until creamy. Next whisk in the lemon juice, hot sauce and Old Bay seasoning. Last, switch to a spatula and fold in the crab meat, pimentos and all but 1/4c of cheddar cheese.
- Transfer the mixture to a 9-inch (or slightly larger) baking dish. Sprinkle with remaining 1/4 cup of cheddar cheese. Bake for 20-25 minutes or until browned and bubbly.
- Serve hot with crackers or baguette slices for dipping.
- What is the best type of crab meat for crab dip? Fresh, lump, blue crabmeat is best for crab dip but it can be hard to find if you’re not on the East Coast. Crabmeat often is sold canned. If you’re going to go this route I suggest using a refrigerated canned lump crabmeat rather than shelf stable.
Can I make crab dip ahead of time? Yes! You can fully assemble this dip up to 24 hours in advance. Wait to bake it until just before you’re ready to serve.