This is such a delicious crab dip that can be used with tortilla chips, toasted baguettes, potato chips, or even sliced vegetables. Serve this crab dip hot and refrigerate the leftovers (if you have any!) The best crab to use for Maryland Crab Dip is the Maryland Blue Crab obviously; however, any crab substitute such as Dungenous Crab or Alaskan King Crab work work just as well. Maryland Crab (cooked lump crab meat) is often available at your local seafood counter (normally on the East Coast) or can also come pre-packed and cooked. For those who are fortunate enough to live on the East Coast, it’s possible to go crabbing yourself to pick up the crabs for this recipe. Of course this also requires steaming the crab. If you’re up for that, you can search this site for instructions on steaming live crab.

This crab dip recipe serves about 8-10. Double or triple the recipe for a larger crowd.

Ingredients
2 lbs of Maryland Lump Blue Crab Meat (picked, cooked, de-shelled)
1/2 cup shredded cheddar cheese
8 oz package of cream cheese
1 teaspoon mustard
2 teaspoons Worcestershire sauce
4 tablespoons reduced fat mayonnaise
1/8 cup lemon juice
1/2 teaspoon minced garlic
1 teaspoon Old Bay Seasoning

Directions

Preheat the oven to 350 degrees.

Mix 1/4 of the cup of cheddar cheese with all other ingredients. Spoon the mixture into a baking dish
and top with the remaining cheddar cheese. Bake the crab dip for about 30 minutes or until the cheese on top is melted.

Serve the Maryland Crab Dip Hot with sides of chips or veggies. This is a great appetizer to serve that your seafood loving guests will enjoy.

Crab Rangoon is a very popular appetizer at the local Chinese Food restaurants. It’s also a great appetizer made with crab ingredients! The cream cheese mixed with the crab creates a smooth texture enveloped inside of crispy wontons. Because this recipe is baked, you will enjoy a much lower fat content than the traditional frying method.

Ingredients16 ounces packages neufchatel cheese, softened (low fat cream cheese)
4-5 green onions, thinly sliced
1 teaspoon soy sauce
1 (6 ounce) can crabmeat, drained and flaked
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 (48 count) package wonton skins
¼ cup melted butter

Directions

Lightly spray a baking sheet with cooking oil or Pam.

Mix the Neufchatel cheese, onions, soy sauce, garlic, Worcestershire sauce in a medium bowl. Gently fold in the crabmeat.

Take the wonton skins and place 1 teaspoon of the crab mix into the center of each wonton.
Moisten the edges of the wonton with water. Fold the wontons in half to form a triangle, and press the edges to seal.

Next, pull the corners together and press to seal. Check the package for an example of how the crab rangoons should look. Arrange the crab rangoons on the baking sheet and brush them with the melted butter.

Bake the crab rangoon in the oven at 425º for 12-15 minutes, or until they turn a golden brown color.
Serve these seafood appetizers hot with sweet and sour sauce.

Want to try something healthy that also tastes good? This soup will do the trick. You could have this soup with any type of entree. Try buttered biscuits on the side or accompany this soup with Oyster Crackers. This is perfect for the cold weather.

Ingredients

1-2 Pounds of Maryland Crabmeat 
1 Quart water
3/4 Tablespoon Old bay seasoning
1 Teaspoon salt 
1/4 Teaspoon lemon pepper
3/4 Cup diced onion
3/4 Cup chopped celery
1 Cup diced potatoes
8 Ounces corn
1 Cup peas
3 Lbs tomatoe wedges 
Neck or Wing of chicken 3 pcs

Place water and chicken into a 6-Quart pan and simmer covered for 60 minutes. Add the seasoning and vegetables to the pan and simmer, for 45 minutes. Next, add the crab meat and simmer, covered, for about 15 minutes longer. Now you are ready to eat an excellent bowl of soup.

This will make a delightful meal or even a great appetizer. Have this soup at parties or special banquet meals. This is a hearty, satisfying meal that packs a good punch of vitamins and antioxidants.

I’ve tried a few recipe variations for the Cheddar Bay Biscuits like the ones you have from Red Lobster. Have heard that it’s difficult to re-make this recipe with similar results because the Restaurant uses a pre-made type mix, but this is about as close as it gets. Using the ingredients and directions below, you’ll come about as close as you can come to the Cheddar Bay Biscuits! Just be careful because they tend to cook fast and can be easy to overbake in the oven.

Enjoy!

Cheddar Biscuit (Just like Red Lobster’s Cheddar Bay Biscuits)

Ingredients:

2 cups Bisquick
2/3 cup milk
1/4 cup melted butter
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder or garlic salt
1/4 teaspoon parsley

Instructions

1. To prepare, preheat your oven to 450 degrees F.

2. Combine the 2 cups of Bisquick Mix, cheese, and milk in a medium bowl and stir for about 30 seconds.

3. Lightly grease a cookie sheet and drop the biscuits by spoonfuls onto the cookie sheet.

4. Bake the biscuits for about 8-10 minutes. The biscuits will be a golden brown color when they are done.

5. While the biscuits are baking, in a separate small bowl, stir together the melted butter and garlic powder (or salt).

6. Drizzle the butter mixture over the warm biscuits. Sprinkle with parsley and serve them warm. Depending on the size of the biscuits, this recipe makes approximately 8-10 biscuits.