Impress your guests with this Easy Cold Crab Dip! Made with cream cheese, lime juice, and lump crab, it comes together in just a few minutes. And, it’s a true crowd pleaser!
Creamy, crunchy, hearty, and comforting, this Easy Cold Crab Dip has it all!
The texture of the chunks of crab meat and crunchy chives pairs with the cream cheese base to make an irresistible appetizer that your guests will love.
Best of all, it takes just minutes to make. Serve it in a big bowl so guests can scoop their own, or spoon it onto crackers for a gorgeous presentation.
- Crab meat is the star of the dip. You’ll need one pound.
- Cream cheese and heavy cream combine to make the creamy base of the dip.
- Lime cheese, worcestershire sauce, and sea salt add lots of flavor.
- Chives will get folded into the dip and also sprinkled on top.
- A garnish of julienned radishes adds crunch and a pop of color.
How to make cold crab dip with cream cheese
Place the cream cheese, heavy cream, lime juice, worcestershire sauce, and sea salt in a large bowl. Use a hand mixer to mix the ingredients until combined.
Use a spatula to fold in the crab meat and chives.
That’s it! Place in a bowl, or spoon onto crackers and serve.
Can I make cold crab dip ahead of time?
Crab Dip can easily be made ahead of time. Combine all dip ingredients, cover, and refrigerate for up to 48 hours before serving.
When it’s time to serve, let it sit at room temperature for one hour to make it easier to scoop it out. Then, transfer it to a serving dish or spoon it onto crackers and garnish.
This dip would be perfect for a spring or summer get-together, a baby shower or bridal shower, a holiday party, or just an appetizer to enjoy while dinner cooks.
Frequently Asked Questions
Check the labels on your ingredients. In general, crab dip is usually gluten-free, but watch out for sneaky sources of gluten such as worcestershire sauce.
Unfortunately, crab dip does not thaw well after being frozen. The cream cheese will separate and it’ll become runny.
Store leftover crab dip in the refrigerator, tightly covered. It’ll last for up to 5 days after making it.
Yes! Place the prepared dip in an oven-safe dish, and bake for 10–15 minutes at 350°F, or until warmed throughout. If you’d like, you can top it with shredded cheese first (such as cheddar or monterey jack).
Garnishes and serving suggestions
Since crab dip is white (and so are the crackers that it’s served on), garnishes are a great way to add a pop of color.
Radishes and chives are great choices for garnish. Radishes also add some crunch and a slight bitter flavor that complements the creamy dip so well.
To garnish the crackers, julienne the radishes and add a few strips to the top of each cracker. Chop the chives and sprinkle a few on top.
If you’re serving it from a bowl, set out an array of dippers such as a variety of crackers, celery sticks, radish coins, and strips of bell pepper.
Best crackers for crab dip
Good: water crackers are a nice plain base that lets the crab dip shine.
Better: butter crackers are delicious with anything, and the crab dip is no exception.
Best: saltine crackers make crab dip over-the-top delicious. The light saltiness of a saltine complements it just perfectly.
More easy dip recipes
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Easy Cold Crab Dip
- 4 oz cream cheese, softened
- ¼ cup heavy cream
- 2 tablespoons lime juice
- 1 teaspoon worcestershire sauce
- ¼ teaspoon sea salt
- 1 cup (8 oz) crabmeat
- 2 tablespoons chopped fresh chives
- Hot sauce to taste
- To serve: saltine crackers, julienned radishes, chopped chives
- Place the softened cream cheese, heavy cream, lime juice, worcestershire sauce, and sea salt in a large bowl. Using a hand mixer, mix until combined.
- Fold in the crab meat and chopped chives.
- To serve, dollop a spoonful of crab dip on top of a cracker, then top with chives and julienned radishes. Serve immediately.
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