The Very Best Cold Crab Dip Recipe
Quick and easy Cold Crab Dip recipe is a cinch to make in under 10 minutes. No cooking required makes this the perfect party appetizer for every occasion. So good, in fact, it will vanish quicker than it did to make it!
It’s still summer, people. You can still pick peaches in the same orchard people are picking their apples….and sipping their pumpkin spice lattes….while it’s a swampy 89 degrees outside. And they’re wearing boots and flannel. Let’s just hold up for a moment! Because I still have summer recipes, like Cold Crab Dip, I want to share with you.
And, oh HEY, summer isn’t over until next week. Why are we rushing it when everyone was boo-hoo’ing right before Labor Day happened? Yes, the kids are back in school but the pool is still open….the ocean is still warm and we, parents, can call in sick for some much needed quite time sitting by the pool (or the lake or just on the sofa). The Best Crab Dip in one hand…..Frozen Prosecco in the other. Who’s with me?
Plus, we have a boatload of parties on the horizon for the next few months…Halloween, Thanksgiving, Christmas, New Year’s…just to name a few and a quick and easy crab dip recipe is so handy to have in your back pocket for last minute soirees.
This Cold Crab Dip recipe is very similar to my cheesy Hot Crab Dip recipe that is super popular. It’s creamy and light with tons of lump crab in it. It’s one of my favorite dip recipes ever because it’s so simple to make in just a matter of minutes.
HOW TO MAKE CRAB DIP
This easy Crab Dip with cream cheese is super simple to whip up in minutes and uses ingredients you can easily find at any grocery store. Be sure to use Jumbo Lump Crab Meat or Lump Crab meat for best results.
-
In a large bowl, beat together the cream cheese, mayonnaise and sour cream with a hand mixer until smooth.
-
Stir in the pepper jack, cheddar, onion, garlic, Worcestershire, Tabasco, lemon juice, salt and pepper until thoroughly combined.
-
Fold in the crab and transfer to a serving dish.
- Serve with crackers, veggies or your favorite parmesan crisps!
You can easily turn this into a Baked Crab Dip by transferring it to a baking dish and popping it in a 325 degree oven for 20-25 minutes.
INGREDIENTS FOR COLD CRAB DIP
The shopping list for the best crab dip recipe is pretty simple and I’m willing to bet you have most of the ingredients in your kitchen already.
To make cold crab dip, you will need:
- Cream Cheese
- Sour Cream
- Mayonnaise
- Pepper Jack Cheese
- Sharp Cheddar Cheese
- Finely Minced Onion
- Garlic
- Worcestershire Sauce
- Tabasco (or other hot sauce)
- Lemon Juice
- Salt and Pepper
- Jumbo Lump Crab Meat
If you want to add some crunch, you can fold in some finely chopped celery or carrot, too. But it’s totally not necessary. You can also make this crab dip without cream cheese but the consistency will be a little smoother and less firm, more like a sour cream dip. Simply double the amount of sour cream and mayonnaise while omitting the cream cheese.
HOW LONG WILL CRAB DIP LAST
You can safely store Cold Crab Dip in the refrigerator in an airtight container for up to 5 days. I love to make this dip in advance because I feel like it tastes even better the next day and how awesome is it to have one dish already to go for your party!
I do not recommend freezing crab dip because the cheese could turn grainy and separate while thawing.
WHAT TO SERVE WITH CRAB DIP
We like to serve our Cold Crab Dip with a variety of crackers or crudite (vegetables) but you could also serve it alongside a big loaf of Brioche cut into chunks. Toasted Crostini works well and so do these easy Parmesan Crisps for a low carb, gluten free option.
Another option, is to serve your cold crab dip with cocktail sauce to spread on crackers with a kick.
WHAT IS JUMBO LUMP CRAB MEAT?
Jumbo Lump Crab Meat is like a gift from the heavens. It comes from the Blue Crab and consists of whole lumps of white meat from the body of the crab with no cartilage or shell. This is a premium quality crabmeat with a premium price tag because of the labor involved in obtaining the meat.
WHAT CAN YOU REPLACE THE JUMBO LUMP CRAB WITH IN THIS RECIPE?
It’s my recommendation to not replace the Jumbo Lump Crab in this recipe BUT if you’re trying to keep costs in check you can certainly use Backfin Crab meat in this recipe without compromising the flavor too much.
Backfin crabmeat consists of some lump crab and broken pieces of body meat.
So, now you can have one of the best party appetizers ever that is sure to be a crowd pleaser. This is by far the BEST Crab Dip Recipe ever….other than my Hot Crab Dip but either way, this dip is sure to vanish as soon as you put it down on the appetizer table.
Want to see what else we’re cooking up for the season? Follow us over on Instagram!
MORE EASY DIP RECIPES
- Easy HOT Spinach Artichoke Dip
- The BEST Buffalo Chicken Dip Recipe
- Quick and easy Fluffernutter Dip (sooooo good!)
- The BEST White Queso Dip
- Hot Artichoke Dip
- Easy Chili Cheese Dip
The Very Best Cold Crab Dip Recipe
Ingredients
- 8 ounce cream cheese at room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup grated pepper jack cheese
- 1 cup grated sharp cheddar cheese
- 1/4 cup minced onion
- 1 garlic clove minced
- 1 tablespoon worcestershire sauce
- 1 tablespoon Tabasco sauce or other hot sauce
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 pound jumbo lump crab picked over for shells
Instructions
- In a large bowl, beat together the cream cheese, mayonnaise and sour cream with a hand mixer until smooth.
- Stir in the pepper jack, cheddar, onion, garlic, worcestershire, Tabasco, lemon juice, salt and pepper until thoroughly combined.
- Fold in the crab and transfer to a small serving dish.
- Chill in the refrigerator for 1 hour or overnight. Serve with crackers or crisp fresh vegetables for dipping.
Notes
Nutrition
I love crab and I will definitely try this recipe! Love the crab bowl where did you find it?
Thank you so much! It was actually a gift from a neighbor. I think she found it at Home Goods!
Would you please tell me where or what brand of crabmeat you use? It doesn’t come into season for awhile!
I like to use the lump crab from the refrigerated seafood section….not the shelf stable crab meat. Phillips Seafood is the one I use here because it’s readily available but as long as it’s the refrigerated crab meat it should be great.