Cold Crab Dip Recipe

square image of cold crab dip in a glass bowl

This Cold Crab Dip Recipe is creamy, packed with lump crab meat, and ready in just 10 minutes. An easy chilled appetizer perfect for any party spread.

Course Appetizer

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 113kcal

Author Julie Kotzbach

Equipment

Ingredients

4 ounces cream cheese
2 tablespoons mayonnaise
2 tablespoons green onions thinly sliced
2 tablespoons red bell pepper cored and minced
1 ½ teaspoons lemon juice freshly squeezed
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon hot sauce
8 ounces canned lump crab meat drained and picked for shells

Instructions

Add 4 ounces cream cheese, 2 tablespoons mayonnaise, 2 tablespoons green onions, 2 tablespoons red bell pepper, 1 1/2 teaspoons lemon juice, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/4 teaspoon hot sauce to a medium mixing bowl. Use a hand mixer to blend everything together until smooth.
Add 8 ounces canned lump crab meat and fold the crab into the base gently using a rubber spatula. You want to keep those larger pieces intact.
Serve immediately or cover with plastic wrap and chill until ready to serve.

Notes

Look for canned lump crab in the refrigerated seafood section of your grocery store. Drain it thoroughly before using, and take a minute to pick through for any shell pieces.
Crab substitutes work well here. Imitation crab (chopped) and baby canned shrimp are both great budget-friendly options.
For best flavor, chill for at least 30–60 minutes before serving. This dip can be made up to 24 hours in advance.
Store in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended.
Recipe doubles or triples easily for a crowd.

Nutrition