Cold Crab Dip
This Cold Crab Dip combines luxurious lump crab meat with a creamy, tangy blend of softened cream cheese, mayo, and shredded cheese. Seasoned and flavored with Worcestershire sauce and fresh lemon zing, it’s an effortless appetizer that’s ready in just 10 minutes – perfect with butter crackers or your favorite dippers!
While I love a warm party dip, like this Garlic Bread Dip, the convenience of a cold dip is just so appealing – especially on those warm summer days or when you’re in a rush to whip something up for those hungry party guests! Simply combine the dip ingredients and serve immediately at room temperature or once chilled in the fridge. It’s that easy!
Since I know this chilled crab dip is going to be a hit in your house, why not also give the heated version a try?! This Hot Bacon Crab Dip Recipe is truly scrumptious or add a little shrimp to the mix with this Shrimp and Crab Dip.
What is cold crab dip?
Cold crab dip is an effortless party appetizer – creamy, tangy-sweet, loaded with shredded cheese, brightened with fresh lemon, and seasoned with classic Old Bay.
As a no-cook appetizer, it requires zero oven time! Simply mix the ingredients until smooth and you’re ready to enjoy with a light sprinkle of freshly chopped chives. It’s just as tasty served at room temperature as it is chilled – allowing you to whip it up just before the guests arrive or make it ahead for that chill factor.
Scoop it up with an endless array of dippers like crisp vegetables, crusty bread, or tortilla chips, though we particularly love it paired with rich, flaky butter crackers.
Any leftover lump crab meat can easily be used to make additional meals in the week, such as these Crab Enchiladas!
Ingredients needed to make cold crab dip
- Fresh lump crab meat: The key ingredient for this easy cold crab dip. You can use either jumbo lump crab meat or lump crab meat, depending on your budget and preference. Make sure that you’ve checked for any small pieces of crab shell when using lump crab meat.
- Cream cheese: Softened for smooth blending. Adds tangy creaminess to the cold crab dip.
- Mayo: Boosts richness and helps bind the dip. Sour cream or yogurt can be used instead.
- Garlic: I’ve used minced garlic and granulated garlic in this dip for depth of flavor.
- Fresh chives: Brightens the dish with herbal freshness.
- Old Bay seasoning – This is a classic seasoning for crab recipes. Cajun seasoning would also add incredible flavor to this seafood dip.
- Sugar: A hint to balance acidity and enhance other flavors.
- Sea salt and freshly cracked black pepper: Balances and enhances the flavors in this crab dip.
- Worcestershire sauce – Another savory, tangy, and slightly sweet ingredient that pairs beautifully with the rest of the dip mixture.
- Lemon: Fresh lemon juice and lemon zest add a delicious zing and helps to cut through the richness of the other ingredients. Freshly squeezed lime juice and zest is a great substitute.
- Cheese: This chilled crab dip calls for shredded white cheddar cheese and mozzarella cheese.
- Butter crackers: To serve. You could easily swap these for Ritz crackers or another favorite cracker
How do you make chilled crab dip?
Mix the ingredients:
- Combine the softened cream cheese and mayonnaise in a large bowl.
- Stir in the rest of the ingredients until well combined.
Assemble and garnish to serve:
- Transfer the dip mixture to a 9-inch serving dish.
- Sprinkle freshly chopped chives over and serve at room temperature or chilled with your favorite dippers.
Serving
Serve this cheesy, garlicky cold crab dip with a savory loaf like Dill Bread, Hot Herb Bread, or Garlic Cheese Bread.
For easier dipping, it’s also fantastic with crispy crostini, pretzels, sturdy potato chips, tortilla chips, fresh veggie sticks, butter crackers, or pita chips.
Sandy’s tips and substitutions:
- Storage: Store leftover cold crab dip in an airtight container in the fridge for up to 4 days. I don’t recommend freezing this dip as the creamy texture can change.
- Spicy kick: Add a few dashes of hot sauce or a touch of cayenne pepper for a little spicy kick to this creamy chilled crab dip.
- Double the recipe: Make a double batch of this easy cold crab dip when serving a larger crowd – perfect for your holiday parties and summer gatherings.
- Soften cream cheese: Soften the cream cheese fully to avoid lumps in your dip. I’ve used the softened kind in the tub. You can also use a block of cream cheese and remove it from its foil packaging to microwave for 15 seconds if needed.
- Roast garlic ahead: Roasted and finely mined garlic can be used in this cold crab dip for extra depth of flavor. Roasted garlic is something that you can make ahead and store in the fridge for up to 2 days as a way to save time.
- Lighter version: Substitute Greek yogurt for the mayo as a lighter version.
- Mix-ins: Finely diced onion, bell peppers, or celery can be added to the crab dip mixture for extra flavor and texture.
- Use imitation crab: If you’re on a budget, make this crab dip with imitation crab meat – a great alternative to lump crab meat. While imitation crab meat has a similar appearance to real crab meat, the texture and flavor does differ which is good to keep in mind when deciding whether to make this swap.
More cold dip appetizers you may want to try:
- Boat Dip Recipe (Rotel Ranch Dip)
- Chipotle BLT Dip
- Best 7 Layer Bean Dip Recipe
- Irish Pub Cream Cheese
- Fried Pickle Dip
Get the Recipe:
Cold Crab Dip
Ingredients
- 1 pound fresh lump crab meat
- 12 ounces cream cheese, room temperature (use the softened in the tub)
- ⅓ cup mayonnaise
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh chives, plus more for garnish
- 1 ½ teaspoons Old Bay seasoning
- ½ teaspoon granulated garlic
- ½ teaspoon sugar
- ¼ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice, (from 1 lemon)
- ½ cup shredded white cheddar cheese
- ½ cup shredded mozzarella cheese
- Butter crackers or crudite for serving
Instructions
- In a large bowl, combine the softened cream cheese and mayonnaise until smooth. Stir in the garlic, chives, Old Bay, granulated garlic, sugar, salt, pepper, Worcestershire, lemon zest, lemon juice, white cheddar, mozzarella, and the crab meat until well combined.
- Transfer the dip mixture to a 9-inch serving dish. Sprinkle with a few chives.
- Serve at room temp (just made) or chilled with crackers, tortilla chips, and vegetables. We love butter crackers.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
