Crab Dip

Crabs are a known staple in Maryland. It is a way to bring people together. So, when you are summoned to bring a dish to the next family gathering or party, gather these ingredients and make some lasting memories!

                                                                                           -Saucier Willy

Yield: 3 cups 


1/4 cup sour cream

12 ounces whipped cream cheese

1/4 cup Boursin cheese

1/4 cup Vegan Mayo

1 tablespoon Dijon

8 ounces claw crab meat

1 tablespoon Worcestershire sauce

1/4 cup scallions

2 teaspoons Old Bay seasoning

1/2 - 1 cup shredded cheddar


Oven or stovetop



Measuring cups and spoons 


Sub lump crab meat for claw or use a blend. 

Sub pepperjack cheese for cheddar. 

Use veggies, crackers, or chips for dipping.

Top your burger with crab dip.

Heat up on the stovetop or bake in the oven. 

Enjoy hot or cold.

Medicate It

Use the infused vegan mayo recipe!

How To

If using an oven, preheat your oven to 350*.

Add all ingredients, except for the crab meat and shredded cheddar, into your mixer and blend using the paddle attachment. 

Once everything is thoroughly incorporated, fold your crab meat into your dip using a spatula.

If using an oven, add your crab dip to an oven safe dish, top with shredded cheddar, and place it in your oven for 15 minutes or until cheese is golden and melted. 

If using a stovetop, add crab dip to a saucepan or pot, and cook on medium heat until hot. Turn off the heat and add your shredded cheddar. 

Serve immediately!