George's Crab Dip 12.000

Deb Lindsey for The Washington Post

May 3, 2017

Old Bay Seasoning's blend of spices work nicely in George's Bloody Mary Mix (see below), which, in turn, is an easy flavor addition to this rich-tasting baked crab dip.

Make Ahead: The baked dip can be refrigerated for up to 1 week; reheat, uncovered, in a 300-degree oven.

Where to Buy: George's Bloody Mary mixes are available at liquor stores in Maryland and at Harris Teeter and Total Wine stores in Virginia.

12 - 16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12-16 servings; makes 4 cups

  • 1/2 cup George's Old Bay Bloody Mary Mix (see headnote)
  • One 8-ounce package cream cheese, at room temperature (regular or low-fat)
  • 1/2 cup sour cream (may use regular or low-fat)
  • 2 tablespoons mayonnaise (may use regular or low-fat)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon powdered mustard
  • 1/2 teaspoon powdered or granulated garlic
  • 1 cup mild shredded cheddar cheese
  • 1 pound jumbo lump crabmeat, picked over to remove any cartilage
  • Old Bay Seasoning, as needed
  • Baguette slices, for serving


Preheat the oven to 350 degrees. Have a 1-quart baking dish (or its volume equivalent) at hand.

Pour the bloody mary mix into a small saucepan over medium heat; cook for about 6 minutes, or until it is reduced by about a third.

Meanwhile, combine the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, powdered mustard, powdered or granulated garlic, reduced bloody mary mix and 1/2 cup of the shredded cheese in a mixing bowl, stirring until well incorporated. Fold in the crabmeat.

Transfer the mixture to the baking dish. Top with the remaining cheese and sprinkle with Old Bay Seasoning (to taste). Bake (middle rack) for 30 minutes, or until bubbly at the edges and lightly browned on top.

Let it cool for a few minutes, then serve with the baguette slices.

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Recipe Source

Adapted from a recipe at

Tested by Fritz Hahn.

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