I recently made crab dip for 75 people. We threw a party for my son and his fiancée, and this ubiquitous dish has always been one of his favorites. And why not? Made with generous amounts of backfin crabmeat, tangy cheese, mayo, spices and heated to browned perfection, it is Maryland’s comfort food. My wife likes artichoke in it; I prefer un-choked. The dish is good almost any way you serve it.
