My cold crab dip recipe is always the star of the show at any gathering, holiday, potluck, or Summer BBQ. I mix up just a handful of ingredients to make a cold, creamy dip that’s bursting with seafood flavor.
I used to not be a big fan of crab meat until I met my husband in college. When we visited his home for a weekend, his mom served this incredible cold crab dip that completely changed my mind. It was rich, creamy, and full of just the perfect amount of crab flavor.
Luckily she shared the recipe with me and over the years I have tweaked it a little to make it my own.
This is the kind of dip that is “fancy” enough to serve at a dinner party but easy enough to serve at a game day gathering. This crowd pleaser can be made ahead of time and great served with crackers, veggies, and bread.
Need more crab recipes be sure to check out these mini crab cakes and crab cake sauce.
Why you’ll love this easy cold crab dip
- No cooking required. You can mix up this dip and serve immediately.
- Can be made ahead of time. This recipe can be made the night before.
- Easy to customize. You can serve this dip hot cold, make it spicy, and more.
Ingredients
- Crab meat – I like using canned lump crab meat for this dip recipe. You can splurge on the fresh meat, but I find the canned crab works well.
- Cream cheese – Make sure to use soften cream cheese.
- Mayonnaise – I like using Dukes or Best Foods.
- Sour cream – Adds to the creamy base.
- Old Bay seasoning – Adds delicious seasoning to the dip.
- Worcestershire sauce – This adds a rich depth of flavor.
- Shredded cheese – Cheese is an optional ingredient. I like adding a little for flavor and texture. If you are making this a hot dip, it’s great to sprinkle on top.
- Lemon juice – Helps to add a little acidity to balance out the seafood flavor.
- Green onions – Adds color and flavor.
How to make this cold crab dip recipe
Scroll to the bottom for the complete recipe.
- Drain the crab meat very well. Squeeze out any excess liquid.
- Place the cream cheese in a mixing bowl. Beat with an electric mixer until creamy. Mix in the mayonnaise and sour cream.
- Add in the Worcestershire sauce and Old Bay Seasoning.
- Stir in shredded cheese, diced green onion, lemon juice, and crab meat. Mix to combine.
- Serve immediately or cover and store in the refrigerator.
Heather’s recipe tips
- Drain the crab meat. Make sure to drain and squeeze the crab meat to remove any excess liquid. Also make sure to remove any shells that might be in with the meat.
- Be sure to soften the cream cheese. Leave the cream cheese out at room temperature to help soften. It helps to make the dip nice and creamy.
- Don’t over mix. When you add in the crab meat, be sure to gently fold it in.
- Garnish. You can top the dip with diced green onion and a sprinkle of Old Bay Seasoning for garnish.
Crab meat dip variations
This crab dip can be altered with a few ingredients for a little something new. Here are a few suggestions.
- Make it spicy. You can add a dash of hot sauce in with the cream cheese mixture.
- Tex-Mex twist. Stir in corn kernels, diced green chiles, and black beans.
- Bacon. Try adding in cooked, crumbled bacon for a hint of smoky flavor.
- Tropical twist. This dip is great with some diced pineapple for a hint of sweetness and tropical flavor.
Serving suggestions
This cold crab dip can be served with a variety of dippers. Here are a few suggestions:
- Crackers – Ritz crackers, Club crackers, Saltines, or any other cracker will work well.
- Chips – Tortilla chips, potato chips, pretzels, and corn chips.
- Vegetables – Bell peppers, cucumbers, radishes, celery, and carrots.
- Bread – Crostini, baguettes, or your favorite type of bread.
How to store
This dip can be stored in an airtight container in the refrigerator for up to 3 days.
I don’t recommend freezing this crab dip. It does not thaw well.
Frequently asked questions
Yes, you can make this into a hot dip. Spread the dip out in a small baking dish. Top with a little extra shredded cheese and bake at 350 degrees for about 20 minutes.
Yes, you can substitute imitation crab meat. It will taste a little different than fresh or canned lump crab meat.
You can prepare the dip a day ahead of time to serve the next day.
More easy dip recipes
If you would like to try some more delicious dips be sure to try these recipes.
Please let me know if you made this dip in the comments below.
Cold Crab Dip
Ingredients
- 12 ounces canned lump crab meat, drained
- 8 ounce cream cheese, softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- ½ cup shredded cheddar cheese or mozzarella, or colby jack, or monterey jack
- 1 tablespoon lemon juice
- ¼ cup green onions
Instructions
- Make sure to drain and squeeze any excess liquid from the crab meat.
- Place softened cream cheese in a large mixing bowl. Beat with an electric mixer until creamy. Mix in mayonnaise and sour cream.
- Mix in the Worcestershire sauce and Old Bay Seasoning.
- Stir in crab meat, lemon juice, shredded cheese, and diced green onion.
- Serve immediately or cover and store in the refrigerator.
Notes
- Drain the crab meat. Make sure to drain and squeeze the crab meat to remove any excess liquid. Also make sure to remove any shells that might be in with the meat.
- Be sure to soften the cream cheese. Leave the cream cheese out at room temperature to help soften. It helps to make the dip nice and creamy.
- Don’t over mix. When you add in the crab meat, be sure to gently fold it in.
- Garnish. You can top the dip with diced green onion and a sprinkle of Old Bay Seasoning for garnish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
