Crab Dip
This 10 minute cold Crab Dip is creamy and features lumps of delicious crabmeat. It is so creamy and easy to make and is perfect for any occasion!
AN EASY AND FAST CRAB DIP
This is truly the best Cold Crab Dip. The giant chunks of crab make this dip a real crowd please. Serve it at any potluck, party, gathering, or just when you want a seafood appetizer before dinner. It’s full of flavor and doesn’t require a ton of work. Add your favorite dippers on a platter around the serving bowl, like chips, crackers, celery, red, yellow, orange peppers, and pita bread slices and you’ll have one heck of a hit cold dip appetizer.
FREQUENTLY ASKED QUESTIONS:
I love the texture and flavor of lump crab, but I know it can be pricey. Feel free to use whatever crab you prefer and have on hand! If you need a cheaper option, try imitation crab meat and chop it up. You could even make this with canned baby shrimp.
Yes – as long as it’s been cooked first. Fresh picked crab meat will work just as nicely as well. If you just had some hot steamed crabs and had a few extra to pick, feel free to use the lump crab meat from them to make this tasty dip.
Don’t make the mistake and head to the canned chicken aisle in your grocery store. You won’t find the crab there, you need to look in the refrigerated seafood section of your grocery store.
Having the perfect chunks of lump meat is the key! To get this, make sure you CAREFULLY run through the meat before using it in the dip. You want to take the extra time to remove any shells you see in the meat too. Nobody wants to bite down on a shell. While you’re looking through the meat, take it easy because it’s easy to break up the crab into tiny pieces.
Sure. I like to make this the morning of and then keep it tucked away (covered) in the fridge until I’m ready to serve it. The flavors meld a little more this way and it’s nice and chilled. Love it.
Usually this happens if you didn’t drain your crab meat well enough before mixing it all together. If this happens to you, add a small amount of cream cheese and mix again. Adjust as necessary.
This recipe would be even more delicious if you added some Old Bay to the mix. Old Bay is a seasoning that pairs perfectly with anything crab related. Skip the salt in this recipe and start with 1/2 teaspoon of Old Bay then taste. Add more if necessary.
It is really simple to transform this from a cold to hot appetizer dip. Once you’ve mixed your dip ingredients together, transfer them to an oven safe serving dish and bake in the oven for 20-25 minutes, or until the top of the dip is golden brown and bubbling, at 325F.
If you’re making this a Hot Crab Dip, I would suggest adding some cheddar cheese to really bring this hot crab dip to life. It will melt on top when in the oven.
This appetizer crab dip should be kept in an airtight container and is good in the fridge for up to 2 days. I do not suggest trying to freeze it.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese– softened to room temperature. Check out this post on Tips for Softening Cream Cheese Quickly.
- mayonnaise
- thinly sliced green onions
- minced red bell pepper
- fresh squeezed lemon juice
- Worcestershire sauce
- salt
- hot sauce– optional
- lump crab– drained and picked for any shells
HOW TO MAKE COLD CRAB DIP
In a large bowl add the softened cream cheese, mayonnaise, green onions, bell pepper, lemon juice, Worcestershire sauce, salt, and hot sauce. Beat together with an electric hand mixer until smooth and there are no lumps from the cream cheese. Next, gently stir in the crab, trying not to break it up too much (unless you like smaller bits of crab).
This dip can be served or immediately or you can cover with plastic wrap and chill before serving.
CRAVING MORE RECIPES?
Crab Dip
Ingredients
- 4 ounces (1/2 block) cream cheese, softened to room temperature
- 2 Tablespoons mayonnaise
- 2 Tablespoons thinly sliced green onions
- 2 Tablespoons minced red bell pepper
- 1 ½ teaspoons fresh squeezed lemon juice
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon hot sauce (optional)
- 8 ounces canned lump crab (drained and picked for any shells)
Instructions
- In a large bowl add 4 ounces (1/2 block) cream cheese, softened to room temperature, 2 Tablespoons mayonnaise, 2 Tablespoons thinly sliced green onions, 2 Tablespoons minced red bell pepper, 1 1/2 teaspoons fresh squeezed lemon juice, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon salt and 1/4 teaspoon hot sauce.
- Beat together with an electric hand mixer until smooth and there are no lumps from the cream cheese.
- Next, gently stir in 8 ounces canned lump crab (drained and picked for any shells), trying not to break it up too much (unless you like smaller bits of crab).
- This dip can be served or immediately or you can cover with plastic wrap and chill before serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Looks delicious and my family members will definitely enjoy it on Thanksgiving ✨
I hope everyone loves it!!
Love this so much and can’t wait to make it again.