Creamy Chilled Crab Dip Recipe for Parties and Appetizers

Each year my family heads to the Pacific coast to catch our favorite seafood: Dungeness crab. We fill the freezer with fresh crab and enjoy it in many ways.

When there’s extra, I transform it into comforting recipes like crab bisque, crab risotto, crab deviled eggs and more. If you prefer hot dips, try a cheesy hot crab dip — but for warm days this cold crab dip is unbeatable.

🥘 Ingredients and Substitutions

Fresh Crab: This recipe uses Dungeness crab, but other fresh crab, canned lump crab or even imitation crab can be substituted.

Greek Yogurt: Adds tang and thins the mixture for a creamier texture. Sour cream works well as an alternative.

Lemon Juice: Use fresh lemon juice for the best bright flavor.

Optional: Add your favorite hot sauce if you want a little kick.

See the recipe card below for full ingredient quantities and details.

🔪 How to Make

Remove the cream cheese from the refrigerator and let it soften at room temperature for 30–60 minutes so it whips smoothly.

Step 1: In a bowl, whip the softened cream cheese and Greek yogurt with a hand mixer until smooth and creamy.

Step 2: Add salt, pepper, lemon juice, garlic, celery and fresh herbs. Mix until fully incorporated.

Step 3: Fold or mix in the crab. For chunkier pieces, gently fold in with a spatula. For a smoother, more blended dip, use the hand mixer to break the crab into smaller pieces and combine.

Step 4: Chill for at least 2 hours if possible; the flavors improve after resting. The dip can also be served immediately.

🍽 Ways to Serve

This cold crab dip works well as a dip or a spread for bagels and crusty bread. Try these dippers:

• Pretzels
• Potato chips
• Ritz crackers
• Cucumber slices
• Celery and carrot sticks
• Bagel chips

Stored in an airtight container, cold crab dip will keep up to 5 days in the refrigerator.

Serve with crackers, chips, pretzels, fresh cucumber rounds, celery, or spread on a bagel or toast.

Lemon and cream cheese help mellow any strong seafood flavor. Soaking crab meat briefly in milk for 15 minutes, then draining and patting dry, can also reduce a fishy taste.

Cold Crab Dip

Equipment

• Hand mixer
• Citrus press
• Glass bowl
• Garlic press (optional)

Ingredients

• 8 ounces cream cheese, softened
• 1/4 cup Greek yogurt (or sour cream)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 lemon (about 2 tablespoons lemon juice)
• 3 garlic cloves, pressed or finely minced
• 1 celery stalk, finely diced
• 2 tablespoons diced fresh parsley
• 2 tablespoons diced fresh chives
• 8 ounces Dungeness crab (or other crab meat)

Optional

• Add your favorite hot sauce to taste

Instructions

1. Take the cream cheese out of the refrigerator and allow it to soften at room temperature for 30–60 minutes.
2. In a bowl, whip the cream cheese and Greek yogurt with a hand mixer until smooth and creamy.
3. Add salt, pepper, lemon juice, garlic, celery and herbs; mix until combined.
4. Fold or mix in the crab. For a chunkier texture, fold with a spatula. For a more blended dip, use the hand mixer to break the crab into smaller pieces and combine.
5. Chill for at least 2 hours if possible; the dip is often better after resting overnight. Serve chilled or at room temperature.

Notes

Fresh Crab: Dungeness is recommended, but other crab or imitation crab may be used.

Greek Yogurt: Provides tang and a smoother texture; substitute sour cream if preferred.

Lemon Juice: Use fresh lemon for best flavor.

Chill Time: Serve right away if needed, but allow 2 hours to overnight for the best flavor.

Nutrition

Calories: 130 kcal | Carbohydrates: 3 g | Protein: 7 g | Fat: 10 g | Saturated Fat: 6 g | Sodium: 394 mg