Description
A creamy and savory cold dip made with lump crab meat, cream cheese, and bold seasonings. This chilled version of hot crab dip is perfect for warm weather gatherings and easy make-ahead appetizers.
Ingredients
- 8 oz lump crab meat
- 8 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- Dash of hot sauce (optional)
- 2 tbsp green onions or chives, finely chopped
- Salt and pepper to taste
- Paprika, for garnish
- Crackers, crostini, or veggies, for serving
Instructions
- Ensure the cream cheese is fully softened for easy mixing.
- In a large bowl, mix cream cheese, mayonnaise, and sour cream until smooth and creamy.
- Stir in lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, Old Bay seasoning, and hot sauce if using.
- Gently fold in the lump crab meat and most of the chopped green onions, being careful not to overmix.
- Transfer the dip to a serving bowl, smooth the top, and garnish with paprika and remaining green onions.
- Cover and chill in the refrigerator for at least 1–2 hours before serving.
- Serve cold with crackers, crostini, or fresh vegetables.
Notes
- Add shredded cheddar or Parmesan for more depth and texture.
- Use finely diced jalapeños or spicier hot sauce for extra heat.
- Stir in horseradish for a tangy punch.
- Add diced red bell pepper or celery for crunch.
- Substitute Greek yogurt for sour cream to lighten it up.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again.
- Do not freeze as the texture may change.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 50mg
