Cold Crab Dip
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Creamy, savory, and perfect for any occasion, you won’t be able to get enough of this Cold Crab Dip! It’s a quick party appetizer that comes together in just 5 minutes using simple ingredients.
One of my favorite appetizers to serve to just about any crowd is my charred crab dip. It’s warm, gooey, and has a delicious golden brown top layer. But sometimes I want something that’s just the opposite—cold, rich, and both filling and refreshing.
That’s when this Cold Crab Dip is the perfect choice. It’s easy to make in 5 minutes using lump crab meat and ingredients you may already have on hand, like cream cheese, Greek yogurt, and simple seasonings.
I’ll throw it together before parties and get-togethers and surround the bowl with crackers, chips, and veggies for dipping. I rarely end up with leftovers but when I do, I put them to use on sandwiches and wraps!
Recipe features
- Throw the ingredients in one bowl, then mix mix mix! Once it’s ready, you’ll swoon over every creamy, well-seasoned bite.
- It takes 5 minutes to make with a handful of ingredients you probably have on hand already.
- Serve it at parties with plenty of dippables, then use up the leftovers in sandwiches, salads, or wraps.
Ingredients
Cream cheese – I love using cream cheese as the rich and creamy base for dip recipes like this creamy crab dip and brussels sprouts dip. Without it, the dip wouldn’t be nearly as scoopable.
Greek yogurt – A lighter option than sour cream, Greek yogurt gives the dip a tangy flavor and a creamy and smooth consistency.
Chives – Fresh or dried chives give the dip a complimentary, albeit subtle, oniony flavor.
Lemon juice – The tangy acidity balances the richer components here. Plus, lemon and crab are perfect partners. For the freshest flavor, use freshly squeezed lemon juice.
Seasonings – Paprika, salt, and pepper are all you need to season the dip.
Lump crab meat – I recommend using lump crab meat for crab dip, as it has a mild but distinct seafood flavor. Its tender texture is also crowd-pleasing and gives every bite a nice ratio of meat to creaminess. Feel free to use canned crab meat if it’s what you already have at home, but just know that the dip will be missing those meaty bites.
Hot sauce – Just a dash of your favorite hot sauce gives the dip a little kick of heat.
Instructions
Step 1: Mix most of the ingredients. Whisk the cream cheese and Greek yogurt together in a medium bowl. Next, stir in the chives, lemon juice, paprika, and salt.
Step 2: Add the crab. Carefully stir the crab meat into the dip, mixing until everything is well combined.
Step 3: Season, then serve. Mix in as much hot sauce as you like, then give the dip a taste and add more salt, black pepper, or lemon juice if needed. Enjoy!
Tips and FAQs
- Taste the dip as you go to determine how much seasoning and hot sauce you want to add.
- If you don’t need the dip right away, let it chill in the fridge for at least 1 hour. This will allow all of the flavors to meld together and help the dip become firm and chilled.
- For extra lemony goodness, mix about 1 teaspoon of lemon zest into the dip.
- Serve the crab dip with your favorite sturdy crackers, potato chips, pieces of crusty bread, or raw veggies like carrots, celery, bell peppers, or cucumbers.
Tip
I recommend letting the cold cream cheese come down to room temperature before you start mixing the dip ingredients together. As it softens, it will be easier to mix and will incorporate better into the dip (in other words, you won’t end up with big lumps of cream cheese throughout the dip).
Variations
- Add Old Bay – To double down on that classic seafood flavor, add a pinch of Old Bay seasoning. If you don’t have it on hand, use a blend of celery salt, paprika, cayenne, cinnamon, and ginger.
- Add cheese – For a cheesy twist, mix in some shredded cheddar or pepper jack cheese.
- Make it smoky – Adding bacon bits or swapping the regular paprika for smoked paprika would be so delicious.
- Cajun crab dip – Instead of the paprika, use a Cajun seasoning blend.
- Make it for less – On a budget? Look for imitation crab meat instead of jumbo lump crab meat. It will still taste delicious and be less expensive!
What is lump crab meat?
Lump crab meat comes from the body of the crab. It has a sturdy yet fine texture, making it a mouthwatering choice for creamy dips, crab cakes, and seafood pasta.
When you’re shopping, look for regular-size lump crab meat. It’s also available in jumbo size but those large pieces will be harder to mix into the dip and eat.
Should this crab dip be served hot or cold?
This dip is made to be served cold. It’s perfect for a cool and creamy appetizer or snack in the spring and summer, but delicious enough to enjoy year-round. If you prefer a hot crab dip, check out my charred crab dip recipe.
Can you freeze crab dip?
I don’t recommend freezing this dip, no. The texture will become a bit grainy and the flavors might not be as fresh after thawing.
Storage
Refrigerator: Keep your cold crab dip in an airtight container for up to 5 days in the fridge. Not sure what to do with the leftovers? Enjoy them as a super quick snack or top them on toast, sandwiches, salads, or wraps.
More appetizer recipes
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Cold Crab Dip
Ingredients
- 4 oz cream cheese, softened
- 1/4 cup greek yogurt
- 2 tbsp chives, divided
- 1 tsp lemon juice
- 1/4 tsp paprika
- 1/4 tsp salt, or more to taste
- 8 oz lump crab meat, drained
- dash hot sauce
- black pepper to taste
Instructions
- Whisk the cream cheese and yogurt together in a medium bowl. Then, stir in the chives, lemon juice, paprika, and salt.
- Stir in the crab (make sure to drain any water from the container/can first), then add a small amount of hot sauce and stir to combine.
- Add more salt, pepper and/or hot sauce to taste and enjoy!
Notes
Nutrition
Just made this for a New Year’s party. It was a major hit and everyone kept asking me where I got it and where it’s from. Also so easy to make which makes it even better!