Waiting for Crab Season? Dive into this Recipe!: Baked Maryland Crab Dip
As spring is teasing its impending arrival with all of this warm weather over the Chesapeake region, I know it has me giddy for crab season! While we wait for the right time to drop those crab traps, here is a great appetizer that is quick and easy for weekends, or for when you need to have something Maryland-esque RIGHT. NOW.
Psssst…. postpartum, this is a great snack that can be eaten with your hands and requires very little prep time. Plus, you could always have your postpartum doula add it to your snack menu and make it for you when she arrives. Just saying.
What’s great about this particular dip?
The crab-to-cheese ratio is on point.
Some other dips like to muddle the crab flavor with way too much cheese. This sticks to an almost crab cake consistency. Yum.
BAKED MARYLAND CRAB DIP
(modified with inspiration from America’s Test Kitchen)
8 oz fresh or pasteurized crab meat, rinsed and picked over for shells
4 oz cream cheese, slightly softened and cut into 1 inch pieces
1 small onion, chopped
2 T butter
1 1/2 t Old Bay Seasoning
2 t ground coriander
1/2 cup shredded Monterey Jack cheese
1 T parsley, finely minced
1/4 cup mayonnaise
1/4 t salt
1/8 t pepper
2-4 plain bagels
1. Heat oven to 425. Microwave onion and butter in a small bowl for 5 minutes, stirring once, until softened. Stir in cream cheese, 1/4 cup of the Monterey Jack, mayo, Old Bay, coriander, salt and pepper until combined. Gently fold in crabmeat and parsley.
2. Transfer to a greased 2-3 cup baking dish. Sprinkle with remaining Monterey Jack cheese. (At this point, you can keep the dip at room temp for about 2 hours before baking if you get distracted by children).
3. Bake until bubbling and the cheese is browned, 15-20 minutes. Let cool 5 minutes before serving. Sprinkle with Old Bay.
4. Toast and cut bagel slices into quarters and serve.
