Maryland Crab Dip - 2 Pack
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Some restrictions applyO’Donnell’s Market’s signature crab dip is a rich, creamy taste of Maryland. Jumbo lump crab meat, cream cheese, and a unique blend of seasonings combine to make this a crave-worthy warm seafood appetizer.
O’Donnell’s Market can trace its roots back to 1922, when founder Tom O’Donnell opened The Sea Grill in Washington, D.C. Its selection of fresh seafood made it one of the city’s most popular restaurants. This unique market specializes in fresh seafood, fine cuts of meat, fresh baked goods, and O’Donnell family recipes that have been beloved by generations of restaurant guests. No recipes are more revered than their crab cakes made with 98 percent jumbo lump crab, warm and cheesy crab dip loaded with fresh crab, indulgent and creamy shrimp and crab bisque, and for dessert, buttery rum buns made with a recipe that hasn’t changed since 1922.
This package serves 8 people and includes:
- Two 1 lb. containers of Crab Dip
Crab Dip arrives uncooked
- Crab Dip ships fresh with ice packs
- Upon arrival place crab dip in the refrigerator for up to 3 days or freezer for up to 6 months
- Note: Crab Dip should fully thaw before cooking and consuming
To Serve
Crab Dip
- Preheat oven to 375 degrees
- Spoon crab dip into an oven-safe casserole dish, cover with foil, and bake for 10 minutes
- Remove foil, stir, and finish cooking until golden brown
Crab Dip – Cream Cheese, Crabmeat, White wine, Old Bay, Worcestershire Sauce
A True Taste of Maryland, for Four Generations
A True Taste of Maryland, for Four Generations
O’Donnell’s Market can trace its roots back to 1922, when founder Tom O’Donnell opened The Sea Grill in Washington, DC. Its selection of fresh seafood made it one of the city’s most popular restaurants, and in 1956 it expanded to Bethesda, Maryland. And in 2015, the third and fourth generation of the O’Donnell family capitalized on that great reputation by opening O’Donnell’s Market in Potomac.
The unique market specializes in fresh seafood, fine cuts of meat, fresh baked goods and O’Donnell family recipes that were beloved by generations of restaurant guests. And no recipes are more revered than their crab cakes made with 98 percent jumbo lump crab, warm and cheesy crab dip loaded with fresh crab, indulgent and creamy shrimp and crab bisque, and for dessert, buttery rum buns made with a recipe that hasn’t changed since 1922.
