Cold Crab Dip Recipe
This Cold Crab Dip Recipe is quick and easy, made from creamy ingredients like cream cheese and sour cream, combined with crab meat and Old Bay seasoning. Perfect for your holiday parties, summer BBQs, or game days.
Servings: 2 cups
Calories: 606kcal
Ingredients
- 8 ounces cream cheese, room temperature
- ¼ cup sour cream
- 2 teaspoons fresh lemon juice
- ¾ teaspoon Old Bay Garlic & Herb Seasoning Blend
- ⅛ teaspoon cayenne pepper
- 3 tablespoons green onion, thinly sliced (divided into 2 tablespoons for the dip and 1 tablespoon for garnish)
- 12 ounces lump crab meat, juices drained (two 6-ounce cans) (we used Bumble Bee brand)
Instructions
- In a medium mixing bowl, beat the cream cheese for 1-2 minutes, or until fluffy and smooth, using a hand mixer on medium speed.
- Add the sour cream, fresh lemon juice, Old Bay Garlic & Herb Seasoning Blend, cayenne pepper, and 2 tablespoons thinly sliced green onions to the bowl of cream cheese. Stir to fully combine and evenly incorporate all the ingredients.
- Gently fold the drained lump crab into the cream cheese mixture, being careful not to break up the crab meat lumps as much as possible.
- Transfer the cold crab dip to a serving bowl, cover with plastic wrap, and refrigerate for 1 hour.
- When ready to serve, remove the plastic wrap from the bowl and sprinkle the remaining 1 tablespoon of thinly sliced green onions onto the dip for garnish.
Video
Notes
- Let the cream cheese sit at room temperature for about 30 minutes before beating so it becomes light and fluffy.
- For an even smoother mixture, use the hand mixer on low speed to blend these ingredients together.
- For best results, prepare the dip a day ahead to let the flavors develop even more.
Nutrition
Calories: 606kcal | Carbohydrates: 10g | Protein: 39g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 203mg | Sodium: 1789mg | Potassium: 588mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1916IU | Vitamin C: 16mg | Calcium: 254mg | Iron: 2mg