Easy Cold Crab Dip

Crostini dipped into Cold Crab Dip. in a clear bowl.

5 from 1 vote

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.

Prep Time10

Cook Time0

Total Time10

Course: Appetizers, Dips

Cuisine: American

Keyword: 10 Minute Dips, Cold Crab Dip, Crab Dip

Servings: servings

Calories: 108kcal

Author: Debi Morgan | Easy Party Dips

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.
Before serving, thaw overnight in the refrigerator and stir gently.
For longer storage, freeze in a freezer-safe container for up to 3 months.

Nutrition