Steve’s Crab Dip #SundaySupper

My husband Steve has lived in Annapolis, MD all of his life. Crab is the specialty here. The preparations are simple and delicious. January is #SundaySupper month and to celebrate we are posting our favorite recipes. It is a no brainer for us to share a crab dish.


Here on the Chesapeake and it’s tributaries, blue crab is king. The most popular way to prepare them is to steam them with old bay (or another favorite spice blend), crab cakes, and crab dip. Everyone I know has a special crab recipes in their family. It’s such a source of pride in this small community.


When we met and married we searched for the one recipe for crab dip that would knock your socks off. We had so much fun experimenting, we settled on a few variations and the one we feature today is our winter version.


The secret to any crab dip is to start with the best crab meat and build from there.The crabs are first steamed, then picked.  There are different grades of crabmeat: Jumbo, Backfin, Special and Claw.  The types specify the sections that they are picked from the crab, then the size of the lumps. Jumbo, Backfin, and Special are white meat from the crab’s body. Claw meat is a bit darker (some call it brown) has a bit of a stronger flavor and a slightly different texture.


We buy the Jumbo Lump Crabmeat, there is no discussion on that. No Jumbo, no crab dip – Period. We are very lucky to have the best sources for seafood around.


Steve loves Mayonnaise so this is what he uses as the base, no cream cheese in his version. The mayo has to be Hellman’s, not the low fat kind or the oil-based mayo’s. Trust me, I’ve tried them and you end with an unappetizing mess. The oil separates and pools at the bottom.

There is very little seasoning, just let the crab taste shine through with a bit of enhancement from the mayo, mustard, cheese and the perk of the Tabasco. Capers are optional, we like the briny taste, it offsets the sweetness of the crabmeat but if you don’t like capers, by all means omit them.


January is #SundaySupper month and to celebrate we are posting our favorite recipes. This is the largest event I’ve seen and it’s so much fun. We have just come off of the holiday revelry but this is one dish to feature all year round. It is elegant, easy to prepare and everyone loves it.


Steve’s Crab Dip #SundaySupper


  • 1 lb Jumbo Lump Crab Meat
  • 1 1/2 Cup of Hellman's Mayonnaise
  • 2 Tablespoons of prepared Horseradish
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons of Capers, drained and rinsed (Optional)
  • 2-6 Dashes of Tabasco or your favorite Hot Pepper Sauce
  • 1 Cup Shredded Cheddar Cheese
  • Salt and Pepper as needed


  1. Preheat the oven to 350 degrees. Place the crab meat is a bowl and gently pick through it for any little bits of shell, leaving the lumps intact. Discard any shell that you find.
  2. In another bowl whisk the mayonnaise, horseradish, mustard, capers( if using) and tabasco with 1/2 cup of the cheese together. Once they are thoroughly mixed gently toss in the crab meat, taking care not to break up the lumps. Taste the mixture, add more mustard, tabasco, salt, pepper or capers according to your taste. Spoon into a 1 quart gratin or casserole dish. Bake 20 - 25 minutes until slightly browned and bubbly.


Note: Do not use Low Fat or Olive Oil Mayonnaise, you will end up with a very unappetizing pool of oil in the bottom of your dip!

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Don’t forget to check out the amazing recipes listed below from everyone who is sharing in this Sunday Supper event!


Appetizers and Soups

Main courses

Side dishes




Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

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