Chilled, creamy, and brimming with coastal charm, this Cold Crab Dip is a dish that transports you straight to a breezy seaside café. Inspired by seafood spreads from Maryland to the Mediterranean, it blends delicate lump crab meat with a velvety base, bright citrus, and a whisper of Old Bay for a familiar yet elevated bite.
The secret to an unforgettable crab dip? Balance. A touch of Dijon sharpens the richness, while fresh herbs—think chives or tarragon—add a refined, French bistro touch. Unlike baked versions, this dip stays light and refreshing, making it perfect for summer picnics or holiday appetizer spreads.
Pair it with crisp crostini, buttery crackers, or even cucumber slices for a gluten-free twist. Whether you’re channeling Gulf Coast gatherings or a Parisian apéro, this recipe is all about effortless elegance. No stove required—just fresh ingredients and a love for bold, yet approachable flavors.
What Makes This Recipe Special!
- A Taste of Coastal Travel – This dip reminds me of seafood markets in Barcelona, where fresh crab is served with citrus and a hint of spice. It brings that effortless, global flair to any table.
- No-Fuss, High-Reward – No cooking, no stress. Just a few quality ingredients stirred together for a restaurant-worthy dish in minutes. Perfect for last-minute hosting.
- Versatile and Customizable – I’ve played with different variations—smoked paprika for depth, Greek yogurt for tang. The base is solid, but there’s room for your own spin.
- Lighter, Brighter Alternative – Unlike heavy baked dips, this version stays fresh and zesty, making it a great choice for health-conscious food lovers.
- Every Bite Is a Vacation – With its creamy texture, citrusy lift, and crab’s natural sweetness, it’s like dipping into pure, ocean-kissed luxury.
Cold Crab Dip Recipe
Equipment
- Mixing bowl
- Whisk
- Spatula
- Zester
- Measuring spoons
- Cutting board
Ingredients
- 1 cup cooked crabmeat
- ½ tsp Worcestershire sauce
- 1 tsp lemon juice
- 1 tsp grated lemon zest
- 2 tbsp minced shallots, green onions or red onions
- Salt and pepper
- 1 tsp white wine vinegar
- ½ cup mayonnaise
- ½ cup sour cream
- ½ tsp dried dill or 1 ½ teaspoon fresh dill
Instructions
- In a mixing bowl, combine mayonnaise, sour cream, finely chopped shallots, fresh dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce until smooth.
- Gently fold in the crabmeat, being careful not to break it apart too much.
- Season with salt and pepper to taste, adjusting as needed.
- Cover the bowl and refrigerate for at least two hours or overnight to allow the flavors to meld.
- Once chilled, serve the dip with an assortment of crackers, carrot sticks, and celery.
Notes
- Use fresh lump crabmeat for the best flavor and texture. Avoid overly shredded crab to maintain a delicate bite.
- For a slight kick, add a dash of hot sauce or a pinch of cayenne pepper.
- A sprinkle of Old Bay seasoning enhances the seafood flavors beautifully.
- If the dip thickens too much after chilling, stir in a teaspoon of lemon juice or a bit of sour cream before serving.
| Nutrition | Value |
| Calories | 138kcal |
| Carbohydrates | 1g |
| Fat | 13g |
| Protein | 3g |
| Cholesterol | 30g |
Tips To Ease Your Job!
- Use Pre-Chopped Ingredients: Save time by using pre-chopped shallots or a mini food processor for quick prep.
- Gentle Folding Technique: To keep the crabmeat intact, use a spatula and fold gently instead of stirring vigorously.
- Chill Faster: If you’re short on time, place the dip in a shallow dish to speed up chilling.
- Enhance Flavor Ahead: Make the dip a day in advance to let the flavors meld for an even better taste.
