Shop
My
Custom
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.
FREE 5-Ingredient Recipe EBook
GET IT NOW
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.
-
In a medium bowl, whisk together the cream cheese, sour cream, lemon juice, seasoning, and sea salt, until smooth.
-
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.)
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
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
Kathryn Corsiatto
0I really like this recipe. Next time I thought about using smoked salmon instead. What do you think?
Maya | Wholesome Yum
0I’m glad you like it, Kathryn! Smoked salmon or salmon lox sounds great in this.
Susan
0How can it have no carbs with cream cheese and sour cream? I haven’t made it but the recipe sounds good.
Maya | Wholesome Yum
0Hi Susan, It does not have “no carbs”, they are just very low. You can learn more about how I calculate in my nutrition policy.
JoAnne
0I just made it for a get together for tomorrow and found tasting it, it was a bit bland but hopefully, if it sits in the fridge till tomorrow night it will taste a bit better…….if not any suggestions would be appreciated!
Sue
0Your crab dip was delicious. This recipe is a keeper and I will definitely make it again. Just wanted to mention if you enjoy Bloody Mary’s, try rimming your glass with Old Bay. I first had this in Las Vegas and have been doing it since.
Lillie Hussey
0This is so easy and delicious! Thank you
Donna
0I tried this dish and found the flavour lacking. It was very bland, so I doubled the Old Bay and added quite a lot of seafood sauce to get some zest. I would not make this again.
Wholesome Yum M
0Hi Donna, I’m sorry this recipe didn’t turn out as expected. I’m glad you were able to adjust the seasonings to meet your tastes.
Nancy Szymaowski
0Can you use imitation crab?
Maya | Wholesome Yum
0Hi Nancy, Yes, you can, if you’re fine with the ingredients. Imitation crab typically has starch and sugar added.
Louise jones
0I put slap ur mama seasoning its real good plus I cut little bit green pepper
Erin Dee
0This was a big hit! Delicious!
Suzy
0Love that I can snack on this guilt free!
Andrea Metlika
0Oh my, dips are my jam too! I also eat mine with mainly sweet peppers or other veggies.
Beth Pierce
0This is one good looking dip! Perfect for Memorial Day weekend! I love your presentation, as well-fabulous!
Jen
0I love this recipe! The crispy peppers are a perfect dipping vessel and any excuse to enjoy more crab! YUM
Sylvie
0Such a perfect dish to serve as an appetizer for a dinner party! Thanks for all the ideas of what to serve with it 🙂
Carrie
0Such a great recipe. Just love crab and what better way to eat it than in a dip. Yum! Thank you for sharing.
Lauren Vavala
0Sending this to my fiance asap! He LOVES crab dip but makes a baked one and always finds a way to ruin it haha! He will love how easy this recipe is!
Debra
0I made this for our Preakness viewing party. It’s delicious! Thanks for sharing. I’ll be keeping this recipe.
Sarah
0I love this recipe. Everyone at my work begs me to bring it in all the time. I use green onions instead of chives though. Just my preference. Great recipe though.
Jelka
0Hi Maya,
I want to say that I love your recipes. I hate to cook but love to eat and need to lose some weight so your, keto, minimal ingredient, delicious dishes are right up my alley.
I want to make crab dip but I have no idea what Old Bay Spice is. It is not a common thing here in Canada. What could I substitute for it?
Maya | Wholesome Yum
0Hi Jelka, It’s a blend of spices, and should be available in Canada as well. If you tap the link on the recipe card above, it should take you to where you can buy it online.
Jill
0Can you use canned crab meat?
Maya | Wholesome Yum
0Hi Jill, Yes, definitely, that is what I often use. I recommend lump crab.
Jill
0Thank you! Just wanted to make sure. I’m assuming fresh would be better and wanted to make sure canned would still be good. Taking it as appetizer Christmas Eve… centered around a gumbo ! Merry Christmas
Charity
0Does this work with low fat cream cheese and sour cream?
Maya | Wholesome Yum
0Hi Charity, Yes, that would definitely work!