Maryland Crab Dip Recipe
Jumbo lump crab meat blended with white wine & cream cheese, served with toasted pita A homemade Chesapeake classic!
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Ingredients
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Crab Dip
Toasted Pita
Method
Preparing the Crab Dip
- 1
Mixing Ingredients
In a medium bowl, combine the cream cheese, mayonnaise, white wine, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and black pepper. Mix until smooth and well combined.
- 2
Fold in Crab Meat
Gently fold in the jumbo lump crab meat and chopped green onions into the cream cheese mixture, being careful not to break up the crab meat too much.
- 3
Chill the Dip
Cover the bowl with plastic wrap and refrigerate the crab dip for at least 30 minutes to allow the flavors to meld.
Toasting the Pita
- 4
Prepare Pita
Preheat your oven to 375°F (190°C). Cut each pita bread into wedges.
- 5
Season Pita Wedges
In a small bowl, mix together olive oil, garlic powder, and salt. Brush this mixture onto both sides of the pita wedges.
- 6
Toast Pita Wedges
Arrange the seasoned pita wedges on a baking sheet in a single layer. Bake in the preheated oven for 10-12 minutes, or until crispy and golden brown.