Cold Crab Dip

5 from 2 votes

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.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: American

Servings:

Calories: 142kcal

Author: Shauna

Ingredients

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

Instructions

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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