Cold Crab Dip

This cold crab dip combines cream cheese, sour cream, lump crab meat, lemon juice, and Old Bay seasoning into a creamy, chilled appetizer that's easy to make ahead. Serve it with crackers, pita chips, or fresh vegetables for a simple party dip that's ready with just 10 minutes of prep.

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This cold crab dip is a creamy, no-bake appetizer made with lump crab meat, cream cheese, sour cream, lemon juice, Old Bay Garlic & Herb Seasoning, and green onions. It comes together in about 10 minutes, then chills until it is ready to serve.

My appetizer makes about 2 cups of dip, which will feed about 8 people in my experience, especially if you're making a few things to go with it. If you're serving this alone, you may want to make a double batch.

Ingredients for Cold Crab Dip

• 8 ounces cream cheese, softened
• ¼ cup sour cream
• 2 teaspoons fresh lemon juice
• ¾ teaspoon Old Bay Garlic & Herb Seasoning
• ⅛ teaspoon cayenne pepper
• 3 tablespoons green onions, thinly sliced, divided
• 2 (6-ounce) cans lump crab meat, drained

Ingredient Notes

Lump crab meat: I used canned lump crab meat for convenience, but fresh lump crab works just as well. If you're using canned crab, drain it well. Extra liquid can make the dip runny.

If you're using fresh crab, look for meat that smells fresh and slightly sweet rather than fishy. You'll need about 1½ cups of fresh lump crab meat.

Cream cheese: Softened cream cheese blends much more smoothly than cold cream cheese and helps create a creamy, lump-free dip. Pull it from the fridge 30-45 minutes before you want to make this and let it sit on the counter.

Old Bay Garlic & Herb Seasoning: If you only have traditional Old Bay seasoning on hand, reduce the amount slightly and add a pinch of garlic powder to get a similar flavor.

How to Make Cold Crab Dip

FIRST STEP: Using a hand mixer, beat the softened cream cheese in a medium mixing bowl until smooth and fluffy.

SECOND STEP: Add the sour cream, lemon juice, Old Bay Garlic & Herb Seasoning, cayenne pepper, and 2 tablespoons of the sliced green onions. Mix with the hand mixer until fully combined, about 20-30 seconds.

Scrape down the sides of the bowl with a spatula if needed.

THIRD STEP: Gently fold in the drained crab meat, taking care to keep the larger pieces intact.

Transfer the dip to a serving bowl. Cover and refrigerate for at least 1 hour.

Don't skip the refrigeration time. This is when the flavors deepen, and the crab dip reaches its peak.

Tips for Success

• The single biggest factor in this dip coming out perfectly is to make sure the cream cheese is fully softened before mixing. If it's cold, your dip will be heavy and thick.
• If you have time, let the crab dip sit in the fridge for 2-4 hours. 1 Hour is the minimum, but a little longer is even better.
• Prefer a little extra heat? Add an extra pinch of cayenne pepper.

What to Serve with Cold Crab Dip

This creamy seafood dip pairs well with a variety of dippers. It's a hearty dip, so choose things that can hold a generous scoop. Some ideas:

• Crackers
• Pita chips
• Toasted baguette slices
• Celery sticks
• Cucumber slices
• Red or yellow bell pepper slices

If you're planning a party or holiday gathering, pair this cold crab dip with a few other easy appetizers. My Buffalo Chicken Dip is always one of the first dishes to disappear, while 7-Layer Dip is a Tex-Mex classic that works for just about any occasion.

For something warm and spicy, try Jalapeño Poppers or Texas Twinkies. If you want a mix of hot and cold options on your appetizer table, they're both great choices alongside this chilled seafood dip.

I also like adding a batch of Ham and Cheese Sliders or Pigs in a Blanket when I need something a little more substantial for guests to snack on.

Cold Crab Dip

This cold crab dip combines cream cheese, sour cream, lump crab meat, lemon juice, and Old Bay seasoning into a creamy, chilled appetizer that's easy to make ahead. Serve it with crackers, pita chips, or fresh vegetables for a simple party dip that's ready with just 10 minutes of prep.

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5 from 2 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer

Cuisine American

Servings 8

Calories 142 kcal

Ingredients

  

1x2x3x

• 8 ounces cream cheese (softened)
• ¼ cup sour cream
• 2 teaspoons fresh lemon juice
• ¾ teaspoon Old Bay Garlic & Herb Seasoning
• ⅛ teaspoon cayenne pepper
• 3 tablespoons green onions (thinly sliced and divided)
• 2 6-ounce cans lump crab meat, drained

DIRECTIONS

 

• In a medium mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
• Add the sour cream, lemon juice, Old Bay Garlic & Herb Seasoning, cayenne pepper, and 2 tablespoons of the sliced green onions. Mix until well combined.
• Gently fold in the drained lump crab meat, being careful not to break up the larger pieces.
• Transfer the dip to a serving bowl. Cover and refrigerate for at least 1 hour.
• Before serving, garnish with the remaining 1 tablespoon of sliced green onions.
• Serve chilled with crackers, pita chips, or fresh vegetables.

Notes

• Canned lump crab meat keeps this recipe quick and convenient, but you can substitute about 1½ cups of fresh lump crab meat if preferred.
• Drain canned crab meat thoroughly before adding it to the dip. Excess liquid can make the dip thinner than intended.
• Make sure the cream cheese is fully softened before mixing. This helps create a smooth, creamy texture without lumps.
• If you don't have Old Bay Garlic & Herb Seasoning, substitute ½ teaspoon traditional Old Bay seasoning plus ¼ teaspoon garlic powder.
• For a spicier dip, increase the cayenne pepper to taste. This dip is best served chilled.
• Refrigerate for at least 1 hour before serving to allow the flavors to blend.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing is not recommended, as the texture of the cream cheese and sour cream may change after thawing.

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Nutrition

Calories: 142kcal | Carbohydrates: 3g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 455mg | Potassium: 143mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 0.4mg

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