Cold Crab Dip Recipe
No baking, no broiling, no heating required, and this creamy crab dip can be made in advance to ease your dinner party workload.
Servings: 6
Calories: 164kcal
Ingredients
- 1 pound lump crabmeat
- 1 lemon
- 4 ounces cream cheese softened
- 1 ½ tablespoons mayonnaise
- 1 ½ tablespoons Dijon mustard
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning plus more to garnish
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ cup chopped fresh chives plus more to garnish
- Freshly ground black pepper to taste
Instructions
- Dump crabmeat into a colander over the sink.
- Rinse crabmeat in cold water, then gently squeeze clumps of crabmeat to remove as much moisture as possible and carefully pick out any pieces of shell. Set cleaned crabmeat aside in a medium bowl.
- Juice and zest one lemon. You should end up with about 2 teaspoons of zest and 3 tablespoons of juice.
- In a large bowl, combine 1 tablespoon of lemon juice, 1 teaspoon lemon zest, and the next 8 ingredients. Use a hand mixer on medium-low speed to make the mixture smooth.
- Gently stir in crabmeat.
- Add pepper, plus more salt, Old Bay, lemon zest, or lemon juice to taste.
- Garnish with more chopped chives and a sprinkle of Old Bay to serve.
Notes
Expert Tips:
If the cream cheese is too cold, it will be hard to combine the dip ingredients in a smooth mixture, even with the mixer. Pop it in the microwave for 10 seconds on 50% power if you forget to leave it out at room temperature long enough to soften it. Want to make a spicy crab dip? Add more Old Bay seasoning, or try adding a little cayenne pepper or your favorite hot sauce. Make it cheesier by adding in some parmesan cheese. Storage Tips:
Store any leftover crab dip in an airtight container in the refrigerator, where it will last for up to 3 days. Or, wrap the serving bowl tightly with plastic wrap and put in the fridge.
If the cream cheese is too cold, it will be hard to combine the dip ingredients in a smooth mixture, even with the mixer. Pop it in the microwave for 10 seconds on 50% power if you forget to leave it out at room temperature long enough to soften it. Want to make a spicy crab dip? Add more Old Bay seasoning, or try adding a little cayenne pepper or your favorite hot sauce. Make it cheesier by adding in some parmesan cheese. Storage Tips:
Store any leftover crab dip in an airtight container in the refrigerator, where it will last for up to 3 days. Or, wrap the serving bowl tightly with plastic wrap and put in the fridge.
Nutrition
Calories: 164kcal | Carbohydrates: 4g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 872mg | Potassium: 233mg | Fiber: 1g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 1mg
