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This cold crab dip is one of my fastest, easiest recipes. It also happens to be my oldest dip recipe (2017!), one I threw together on a whim in my early food blogging days. I’ve made it dozens of times since then when I’ve needed something on short notice, because it only takes 5 minutes and doesn’t require any actual cooking. And it disappears so fast at every gathering I bring it to. So when you need something quick for your party, make this easy crab dip recipe with me!
Why You Need My Cold Crab Dip Recipe
- Creamy and flavorful, with real crab meat – Some crab dip recipes use imitation crab meat, but mine uses the real thing and you’ll taste the difference. The combo of cream cheese and sour cream give it a creamy texture, but my recipe has more crab than most I’ve tried. And there are just enough spices for flavor without overpowering the seafood.
- Quick and easy – While I love hot crab dip, making this crab dip recipe cold is even faster. You need just 6 ingredients and literally 5 minutes! It’s pretty much the fastest dip I’ve ever made, yet feels like something you’d order from a restaurant.
- Lighter than most creamy dips – This one has just 82 calories per generous 1/4 cup serving, and it’s packed with protein.
- Perfect for entertaining – This dip is the perfect quick starter at parties, and versatile for any season. It’s light enough for spring, avoids heating up my kitchen in the summer, and gives me more time to focus on other dishes during the busy fall holidays.
Ingredients & Substitutions
Here I explain the best ingredients for my easy crab dip recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Crab Meat – I highly recommend jumbo lump crab meat over kinds just labeled “canned crab meat”, as it will get you the best texture in your crab dip. Make sure to squeeze it to get rid of extra water. This recipe needs 8 ounces, so when I can’t find that size and end up with extra, I use the rest for crab salad. But if you’re lucky enough to have leftover crab legs, this dip is amazing with the fresh crab meat.
- Cream Cheese – I use regular, but light works, too.
- Sour Cream – Feel free to swap in Greek yogurt for a lighter, more protein-packed cold crab dip, or replace half of the sour cream with mayonnaise for different flavor.
- Lemon Juice – I always love the flavor of lemon with seafood. You can throw in a teaspoon of lemon zest for even more of it.
- Old Bay Seasoning – This is a spice blend of celery seed, salt, paprika, red pepper, black pepper, and around a dozen others. I love the convenience of using it premade. If you like some heat, add a pinch of cayenne pepper or a splash of hot sauce. I also made this crab dip with Cajun seasoning once when I was out of Old Bay.
- Fresh Chives – For a pop of flavor and color. Green onions (which I used in my video below), finely minced shallots, or even simply parsley would make good substitutes.
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How To Make Crab Dip
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the base. In a medium bowl, whisk together the cream cheese, sour cream, lemon juice, Old Bay seasoning, and salt, until smooth.
- Fold in the crab and chives. Use a spatula and fold gently.
- Refrigerate (optional). You can enjoy your cold crab dip right away, but I like to chill it for at least an hour to let the flavors develop. Give it another gentle stir before serving, and I like extra chives for garnish!
My Recipe Tips
- Make sure your cream cheese is at room temperature. It won’t mix well if it’s cold, and you’ll end up with little pieces instead of a smooth texture. When I forget, I just microwave it for 20 seconds to soften.
- Squeezing the crab meat is crucial. You probably know to drain the can, but that’s not enough. I squeeze it with my hands over the sink to get rid of even more liquid, otherwise the crab dip turns out watery.
- This crab dip recipe is very crab-heavy. Which is how I like it. If you prefer more creaminess, reduce the amount of crab to 6 ounces, or add an extra couple tablespoons of sour cream.
- Be careful not to overmix. Gently fold in the crab meat so you keep those nice, chunky pieces. No one wants crab mush!
- Wondering about the food processor mentions in the comments? This is one of my oldest dip recipes and I used to blend the first step in a food processor, but recently I found that a bowl works just as well as long as the cream cheese is soft. You can do either, but I now prefer a bowl so I don’t have to wash my blender or food processor.
- Refrigerating is optional, but gets you a better flavor. I skip it if I’m making this cold crab dip last-minute, but am always happy I didn’t when I manage to plan ahead.
- Can you make it warm? You can, but in my opinion the hot version needs melty cheese! I recommend using my hot crab dip recipe (which is based on this one but has cheese added) if that’s what you’re looking for.
- Want extra flavor? Sometimes I replace some of the crab with sauteed shrimp or lobster, add 1/2 teaspoon of Worcestershire sauce for an umami flavor, or toss in a mashed clove of roasted garlic.
Serving Ideas
I used these organic sweet potato crackers, mini bell peppers, and cucumber sticks as dippers in my pictures above. This crab dip also goes well with flaxseed crackers, almond flour crackers, carrot sticks, celery, or baked tortilla chips.
If you’re having an appetizer party, this cold crab dip recipe is great for a dip spread alongside onion dip, spinach dip, or queso. A little something for everyone!
Cold Crab Dip Recipe (5 Minutes)
By
Learn how to make crab dip in just 5 minutes! My easy cold crab dip recipe is creamy, simple, has real crab meat, and perfect for your party.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a medium bowl, whisk together the cream cheese, sour cream, lemon juice, seasoning, and sea salt, until smooth.
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Fold in the crab meat and chives using a spatula. (Do this gently and don't over-mix. You want some lumps of crab throughout.)
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You can serve right away, but if you have time, cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors develop.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you get a creamy texture that isn’t watery with lumps of crab throughout, ways to get more flavor, and my recommendation if you want it hot.
- Storage or meal prep: Keep the dip in an airtight container in the fridge for up to 2-3 days. Just give it a quick stir before serving again. I don’t recommend freezing, as the texture will be ruined.
- Note on nutrition info: I updated the serving size in 2025 from 2 tablespoons to 1/4 cup, as I think this is more reasonable. This is why the numbers have changed, as the serving size is double from before.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cold Crab Dip Recipe
More Easy Dip Recipes
Nothing like a dip to complete a party! Try one of my other easy dips next, or even make a spread with them:
81 Comments
Sherri Reynolds
1Awesome recipe if can get by all the ads to see the recipe
Maya | Wholesome Yum
0I’m glad you liked my recipe, Sherri. Ads help support my free recipes, my family, and my team. I do have an option to sign up for Wholesome Yum Plus for an ad-free experience.
Avis
1Easy to prepare and was delicious! Adding the cayenne pepper gave it that little kick that was needed.
Susan Cardoso
1Amazing dip . I ended up putting cayenne pepper and two chopped jalapeño peppers instead of the chives. My family likes spicy
karrie mcdermott
0Delicious and so easy! Total crowd pleaser.
Wholesome Yum D
0I’m so glad it was a hit, Karrie! Easy recipes that everyone enjoys are always the best. Thanks so much for sharing!
Kellie M Young
0This recipe was so quick and so good. I did alter it a tiny bit and added some garlic powder & black pepper to it. Which i’ve made it absolutely irresistible!!
Maya | Wholesome Yum
0Thank you, Kellie! I’m glad you enjoyed it. If there’s something that prevented you from rating 5 stars, please let me know — I’m happy to help if you had any issues.
Wendy Rose
0This was delicious and so simple.
Wholesome Yum D
0I’m so glad you thought so, Wendy! Sometimes the simplest recipes really are the best.
stephen p clark
0is this dip good for stuffing mushrooms?
Maya | Wholesome Yum
0Hi Stephen, Yes, absolutely! I would add some cheese on top if you’re baking them.
Danny
0Great recipe. Simple and easy to make.
Maya | Wholesome Yum
0Thank you, Danny! Enjoy!
Nancy Anderson
0My turned out amazing! Everyone loved it. It was a small crowd and lots of apps. So I do have leftovers. Can this be frozen?
Maya | Wholesome Yum
0I’m so glad everyone loved it, Nancy! I don’t recommend freezing as the texture won’t survive well, but I do have storage instructions above.
Dan
0I’ve already made this twice this summer. So good!!
Maya | Wholesome Yum
0Thank you, Dan! Hope a 3rd time is coming soon!
Mark
0I just made this an hour ago. I didn’t have old bay on hand, so I used celery salt and paprika, prepared horseradish, and a dash of hot sauce. I also added finely diced shallot and green onion, because I got two recipes mixed up lol. Very nice dip! Great texture, great flavor, probably my new go-to.
Wholesome Yum D
0Love hearing that, Mark! Your swaps and happy accident with the extra ingredients sound like they worked out perfectly. So glad it turned into a new go-to for you!
RG
0I wish I had simply used Mayo and old bay. It would have been much tastier
Maya | Wholesome Yum
0Sorry to hear this recipe wasn’t what you were expecting. You said what you wish you would have done instead but that doesn’t seem very helpful to other readers, maybe you can describe what you didn’t like about it?
Rosa M Stone
0OMG this is the best crab dip recipe I have ever made!!!
And I have made alot of crab recipes.
Maya | Wholesome Yum
0Awww, thank you so much, Rosa! That means a lot. Enjoy!
Kim
0Really like your recipes!! Love crab meat and the dip is low in calories. Will also have too try on soft tortillas.
Thanks for sharing recipes!! Kim
Maya | Wholesome Yum
0Thank you so much, Kim! Hope you love this one, too!
Dee
0For a stronger seafood taste add a couple of drops of KA.ME Fish Sauce
Mary K
0I have been looking for a simple crab dip recipe that 1) uses ingredients I typically have on hand, 2) uses a reasonable number of ingredients – some I have found have 16 ingredients!, and 3) comes together quickly. This recipe checks all of my boxes and am looking forward to making it using some leftover crab today. I will leave another review after I actually make and try it. ?
Scott
0Wanted to make this but I didn’t have a high power blender.
L C Cook
0I made this dish For July 4 recently for a few friends At a gathering we all attended. I had to make 2 small changes, Instead of chives I use green onions. Also I did not have any old bay seasoning so instead I used the same amount of Greek seasoning from a local farmer’s market. It went over very well there was only a small amount left
Being 1 who doesn’t like to waste, I added the leftovers to some hot buttered noodles I had, yum yum with a little extra cream cheese this made a dish I will use a again. Both dishes were absolutely delicious! Thank you for the great easy recipe.
Wholesome Yum D
0LC, Thanks so much for sharing this, and I love how you made it your own! The green onions and Greek seasoning sound like tasty swaps, and turning the leftovers into a creamy pasta dish was such a smart (and delicious!) idea. So glad it was a hit, hope you get to enjoy it again soon!
Maya | Wholesome Yum
0Hi Scott, Just an update in case you see this, I’ve updated this crab dip recipe and it no longer needs a blender or food processor at all, just a bowl!
Wholesome Yum D
0Hi Scott, You can use a food processor.
Susan
0This looks like a recipe that I use which is quite good. I add a can of chopped green chiles.
Dennell Skala
0My husband is diabetic and we’re doing keto to keep his sugar down since can’t afford the meds. I like being creative to give him tasty meals so he doesn’t feel deprived
Betty Flores
0Yes
Robin
0Thanks for the recipe, it gives us a good place to start. We used our fresh caught Dungeness crab, and found that the crab flavor got a bit lost in the cream cheese. We’ll keep trying though!