Easy Cold Crab Dip
Cool, creamy, and packed with fresh crab flavor, this Easy Cold Crab Dip is the ultimate party appetizer! Made with cream cheese, Old Bay, lemon juice, and jumbo lump crab meat, it’s a crowd-pleasing seafood appetizer that’s easy to prep and impossible to resist. What’s its secret? A touch of Dijon mustard for bold flavor!
Get the Scoop!
- No Oven Needed: stays perfectly chilled and creamy, making it a total breeze for get-togethers.
- Fancy but Easy: looks elegant and tastes gourmet, but comes together in 10 minutes with simple ingredients.
- No-Mayo Recipe: packed with rich crab flavor, a hint of lemon, and a sour cream and Dijon mustard base.
I grew up loving the ocean and this easy crab dip takes me back to those fun vacations at the beach. It’s the kind of recipe that looks fancy enough to impress guests but secretly takes less than 10 minutes to make. If you love easy entertaining, this is your new go-to dip, especially since you can make it ahead. It’s fast, delicious, and the first spread to disappear at every party! 🦀
If you’re looking for other appetizers that pair well with real crab, try this light and lemony Baked Ricotta Dip, or a big scoop of Cottage Cheese Ranch Dip surrounded by fresh veggies.
What You’ll Need
Below are the ingredients you’ll need to go grocery shopping. To view quantities, check out the printable recipe card.
- Cream cheese: softened to room temperature so it blends smoothly
- Sour cream: full-fat works best for flavor and consistency since there is no mayo
- Lemon juice: balances the richness of the crab
- Salt and pepper: simple but essential for rounding out the flavors
- Old Bay seasoning: the classic seafood seasoning that gives this dip its coastal flavor
- Dijon mustard: adds a subtle tanginess without overpowering the crab.
- Jumbo lump crab meat: the star of the show…use fresh if possible. If using canned or frozen, make sure it’s well-drained
- Chives: fresh chives bring a gentle onion flavor and a pretty pop of color on top.
Step by Step Instructions
- In a large bowl, mix cream cheese, sour cream, and lemon juice with a hand mixer until smooth and creamy.
- Stir in salt, pepper, Old Bay, and Dijon mustard until fully combined.
- Gently fold in the crabmeat, being careful not to break up any lumps.
- Cover and refrigerate until chilled and ready to serve. Top with chives right before serving and pair with crostini for the ultimate appetizer.
Serving Ideas
This cold crab dip loves to hang out with crostini, buttery crackers, or crisp cucumber slices. It also pairs beautifully with a glass of chilled white wine, a cold beer, or sparkling lemonade.
For appetizer ideas, serve it in a chilled martini glass or mini ramekins with cocktail sauce. Make it a party by adding lemon wedges around a chilled veggie platter with cold crab dip in the middle. You can also spoon it over toasted baguette slices for mini crab toasts, or use it as a filling for crab-stuffed mushrooms.
Variations
- Add a sprinkle of cayenne pepper or hot sauce to bring the heat.
- Fold in a handful of finely shredded cheddar for a cheesy twist.
- Mix in a spoonful of horseradish or Worcestershire sauce for an extra bite.
- Swap the chives for green onions or parsley depending on what’s in your fridge.
- Turn it into a hot dip by baking at 350ºF for 20 minutes. Add a little shredded cheese and chopped chives on top for a delicious baked crab dip.
Dip Tips
- Soften the cream cheese ahead of time so it blends smoothly.
- Drain the crab meat very well. Extra moisture can make it watery.
- For best flavor, chill for at least one hour before serving so the flavors blend together.
Recipe FAQ
You can, but the flavor won’t be as rich or sweet as real crabmeat.
This cold crab dip recipe tastes even better after it sits a few hours in the fridge. You can make it up to a day in advance and store in an airtight container in the refrigerator.
Fold gently with a spatula instead of stirring with a spoon. It makes all the difference!
Yes! Since it contains cream cheese, you can bake it in a 6 x 9 inch baking dish at 350ºF for 20 to 25 minutes until golden brown and bubbly. It’s delicious hot or cold!
Storage Guide
- Refrigerate leftovers in an airtight container for up to 3 days.
- For longer storage, freeze in a freezer-safe container for up to 3 months.
- Before serving, thaw overnight in the refrigerator and stir gently.
Easy Cold Crab Dip
*See notes in post for detailed tips, photos and instructions.
Equipment
- mixing bowl
- spatula
- serving bowl and spoon
Ingredients
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- 2 teaspoons lemon juice
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon Old Bay
- 1 teaspoon Dijon mustard
- 16 ounces jumbo lump crab meat - drained well if canned
- 2 tablespoons chives, chopped
Instructions
- In a large bowl, use a hand mixer to beat the cream cheese with sour cream and lemon juice until well combined.
- Add salt, pepper, Old Bay, and Dijon mustard. Stir until well incorporated.
- Using a spatula, fold in the crab meat carefully so you don’t break up the clumps of crab meat. Fold until all crab meat is coated with the cream cheese mixture.
- Chill in the refrigerator, cover until ready to serve. Top with chives and serve chilled with crostini.
Notes
- Soften the cream cheese ahead of time so it blends smoothly.
- Drain the crab meat very well. Extra moisture can make it watery.
- For best flavor, chill for at least one hour before serving so the flavors blend together.
- Refrigerate leftovers in an airtight container for up to 3 days.
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- For longer storage, freeze in a freezer-safe container for up to 3 months.
Nutrition
*Nutrition info is an auto generated estimate.
