Rich, creamy, and with the quintessential flavors of the sea like Old Bay seasoning and rich crab meat, this baked pimento crab dip is an easy go-to for your summer soirée. Executive chef, Eric McKamey of The Salt Line in Bethesda, Maryland, combines these two classic Southern dips for a refreshing and filling appetizer.

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Serves 6

    Pimento Base
  • 3¾ cups cream cheese
  • 1¾ cups Tillamook cheddar cheese, grated
  • ⅔ cup Duke’s mayonnaise
  • ½ cup canned pimento peppers, drained and chopped
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon mustard powder
  • 1 tablespoon green Tabasco sauce
  • Pimento Crab Dip
  • Butter, for greasing
  • ¾ cup blue crab meat
  • Pimento Base
  • 1 bunch scallions, white parts thinly sliced
  • 1 lemon, quartered
  • Shrimp or crab chips, seasoned with Old Bay

Make the Pimento Base

  1. In the bowl of a stand mixer fitted with paddle attachment, combine all pimento base ingredients and mix until fully incorporated. Set aside.

Make the Pimento Crab Dip

  1. In a buttered baking dish, distribute crab meat evenly and top with pimento base. Bake at 400 degrees for about 10 minutes or until golden brown and bubbling. Top with scallions, and serve with lemon quarters and chips.
  • Recipe by
    Eric McKamey and Kyle Bailey of The Salt Line in Bethesda, Maryland
  • Contributing Restaurant
    The Salt Line Bethesda

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