The Best Crab Dip
The Best Crab Dip appetizer recipe is filled with crab meat, shrimp, seasoned cream cheese, cocktail sauce, green onions and cheese!
A CREAMY AND FLAVORFUL APPETIZER
This recipe for crab dip is absolutely delicious. I amped up the flavor by adding some tiny shrimp to this popular appetizer! This dip can be made in advance and is guaranteed to be the star of the party!
TIPS FOR MAKING SEAFOOD DIP:
- For the lump crab meat, you can purchase it canned (next to the tuna in the grocery store), or for a fresher version, the crab meat in the fresh fish section is really good.
- Tiny shrimp (sometimes called salad shrimp) are shrimp that you can purchase canned or frozen (cooked or uncooked). If you choose uncooked frozen shrimp, the recipe will take a little longer. You will need to cook the shrimp, then let cool before adding to the dip.
- If you’ve never purchased cocktail sauce before, you can usually find it in the same grocery aisle as ketchup and barbecue sauce. The cocktail sauce is a must and adds just the right tangy goodness to the crab and shrimp.
- To store: cover well with plastic wrap and store in the refrigerator for up to 5 days (or store in an airtight container).
- An alternative way to serve this crab dip would be to cut a baguette into thick slices, spread with dip and place a 375° oven for 5 minutes until the edges of the bread are toasted and the dip is melty and bubbly. Serve warm.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- cream cheese
- sour cream
- mayonnaise
- unsalted butter
- Worcestershire sauce
- fresh lemon juice
- lemon zest
- minced garlic
- cocktail sauce
- lump crab meat
- tiny shrimp
- shredded Mozzarella cheese
- green onions
- green pepper
- crackers (Triscuits, Wheat Thins, Club), for serving
HOW TO MAKE CRAB DIP:
In a mixing bowl, add cream cheese, sour cream mayonnaise and butter and mix well. Add the worcestershire sauce lemon juice half the zest and garlic and combine.
Spread cream cheese mixture evenly into a large serving platter or a wide bowl.
Spread cocktail sauce over cream cheese.
Then evenly sprinkle with a layer of crab meat.
Then evenly sprinkle on the tiny shrimp on top of the crab meat.
Next, evenly sprinkle the Mozzarella, green onions and green pepper on top of the shrimp layer. Sprinkle the remaining zest on top.
Refrigerate until serving. Serve with your choice of crackers or toast.
CRAVING MORE RECIPES?
The Best Shrimp Dip
Ingredients
- 12 ounces (1 ½ blocks) cream cheese, softened to room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup (1/2 stick) unsalted butter, softened to room temperature
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon lemon zest, divided use
- 1/2 teaspoon minced garlic
- 1 cup cocktail sauce
- 12 ounces lump crab meat
- 12 ounces cooked tiny shrimp
- 2 cups shredded Mozzarella cheese
- 3 sliced green onions
- 1 green pepper, diced
- Crackers (Triscuits, Wheat Thins, Club) for serving
Instructions
- In a mixing bowl, add softened cream cheese, sour cream, mayonnaise, butter and mix well.
- Add the worcestershire sauce, lemon juice, half the lemon zest and garlic and mix again until combined.
- Spread cream cheese mixture evenly into a large serving platter or a wide bowl.
- Spread cocktail sauce over cream cheese.
- Then evenly sprinkle with a layer of crab meat. Then evenly sprinkle on the tiny shrimp on top of the crab meat.
- Next, evenly sprinkle the mozzarella cheese, green onions and green pepper on top of the shrimp layer. Sprinkle the remaining lemon zest on top.
- Refrigerate until serving. Serve with your choice of crackers or toast.
Notes
- For the lump crab meat, you can purchase it canned (next to the tuna in the grocery store), or for a fresher version, the crab meat in the fresh fish section is really good.
- Tiny shrimp (sometimes called salad shrimp) are shrimp that you can purchase canned or frozen (cooked or uncooked). If you choose uncooked frozen shrimp, the recipe will take a little longer. You will need to cook the shrimp, then let cool before adding to the dip.
- If you’ve never purchased cocktail sauce before, you can usually find it in the same grocery aisle as ketchup and barbecue sauce. The cocktail sauce is a must and adds just the right tangy goodness to the crab and shrimp.
- To store: cover well with plastic wrap and store in the refrigerator for up to 5 days (or store in an airtight container).
- An alternative way to serve this crab dip would be to cut a baguette into thick slices, spread with dip and place a 375° oven for 5 minutes until the edges of the bread are toasted and the dip is melty and bubbly. Serve warm.
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 can vary quite a bit depending on which brands were used.
Is it okay to skip the mayo in this recipe?
Not unless you are substituting it for something else or you’ll lose the creaminess.
I can’t find the amount of each ingredient to put into the recipe.. Would love to be able to make this..
Hi Brenda! You scrolled right past it to get to the comment section. The full recipe and a printable recipe is at the end of the post. Just above this comment section. Thanks!
perfect.. will be making for new years