Chesapeake Bay Crab and Pimento Cheese Spread


  • 1/2 lb cream cheese, room temperature
  • 1/2 lb sharp cheddar cheese, grated ( about 2 cups)
  • 1/2 cup mayonnaise, plus 2 tbs
  • 1/2 lb crab meat, (1/4 lb lump, 1/4 lb jumbo lump)
  • 1/4 cup roasted red peppers, chopped
  • 1/4 cup sliced scallions
  • 1 tbs fresh lemon juice (more to taste)
  • kosher salt and black pepper to taste
  • 1 and 1/2 cups torn rustic bread, crust removed
  • endive leaves, cucumber spears and celery sticks for serving
This appetizer is sure to be the hit of the party.

  • Pre-heat oven to 375 degrees.
  • Mash cream cheese in a bowl until very soft.
  • Add cheddar and the mayonnaise and stir to combined.
  • Gently stir in the crab, pimento, scallions, lemon juice and salt and pepper.
  • Spoon mixture into two 14 oz baking dishes, dividing evenly.
  • Stir together the torn bread along with the remaining 2 tbs of mayonnaise.
  • Top the spread with bread mixture, dividing it evenly.
  • Bake on a baking sheet until golden brown and bubbling, about 25 minutes.
  • Serve with vegetables crackers and crusty bread.

Print Recipe

One Comment

  1. My late Mother loved Pimiento Cheese and Hot Crab dip…I can only imagine this combo would have put a smile on her face…

    Marilyn Lewis-Taylor March 4, 2016 at 9:39 pm Reply

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.