The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Ingredients
1 pound lump crabmeat
1 lemon (for juice and zest)
4 ounces cream cheese, softened
1½ tablespoons mayonnaise
1½ tablespoons Dijon mustard
1½ teaspoons Worcestershire sauce
1 teaspoon Old Bay seasoning (plus extra for garnish)
½ teaspoon garlic powder
¼ teaspoon kosher salt
¼ cup fresh chives, chopped (plus extra for garnish)
Freshly ground black pepper to taste
Notes
- For best results, let cream cheese soften to room temperature before mixing
Dip can be made up to 3 days ahead
Serve with crackers, chips, or fresh vegetables
Store covered in refrigerator for up to 3 days
If you need to adjust quantities for larger gatherings, consider using recipe converter tools to scale ingredients properly
And there is nothing better to serve company than creamy, luscious, cold crab dip loaded with lump crabmeat and smacking of huge Old Bay flavor. This amazing make-ahead appetizer doesn’t need to be baked or broiled, so it’s the perfect recipe for hosts in a hurry.
Any Maryland native who’s worked as a personal chef for 10 years will tell you that this crab dip should be taken seriously – it’s a recipe that frequently appears on dinner party menus and always becomes a hit, often served alongside other crowd favorites like ahi tuna sushi tower or daytona wings recipe.
Long gone are the days of sifting through cream cheese looking for a spec of crab. This recipe makes sure that every bite is chock-full of sweet crabmeat. With a few clever tricks, anyone can have this impressive dip on the table in 15 minutes.
What Makes the Perfect Cold Crab Dip?
The best cold crab dip mixes 1 pound of lump crabmeat with softened cream cheese, mayonnaise and Old Bay seasoning for that true Maryland taste. Just blend the main ingredients with a hand blender, fold in the cleaned crabmeat and chill until ready! This no bake, appetizer takes only 15 minutes to make and serves 6-8 people perfectly. The secret is to use only fresh crabmeat, and let the flavors meld in the refrigerator before serving with crackers or raw vegetables.
Why Make This Recipe
While a baked crab dip is loved by many, sometimes you want a crab dip that doesn’t require oven time. This becomes especially true when planning a holiday meal where there’s too much to do right before the party starts, or when you need that oven space for something else. A cold crab dip comes to the rescue! This particular recipe creates a creamy, delicious dip that’s packed with lump crabmeat, offering convenience without sacrificing flavor.
Ingredients
Crabmeat
Lump crabmeat is perfect for this crab dip – there’s no need to spend the big bucks on jumbo lump crab meat, given that it’s just going to be mixed into the dip. Fresh crab is always preferred, though canned crab can be used when fresh isn’t available.
Cream Cheese
This one holds the dip together in a creamy, cheesy way. Use full-fat cream cheese for the best flavor and texture. For a lighter alternative, you could also use crème fraîche.
Mayonnaise
Use your preferred brand of mayonnaise. You could replace it with sour cream or Greek yogurt if desired.
Worcestershire Sauce
This sauce adds savory depth of flavor to the dip. It can be omitted if not available.
Old Bay Seasoning
A true Maryland essential! If you don’t have Old Bay, you could add a little bit of chili powder to the dip instead.
Garlic Powder
Fresh minced garlic can be substituted if preferred.
Chives
Fresh chives are perfect for both the dip itself and as garnish. Italian parsley or green onions can be substituted.
Additional Ingredients
Other essential components include Dijon mustard, lemon juice and zest, kosher salt, and black pepper.
Step-by-Step Instructions
Prepare the Crabmeat
First, dump 1 pound of lump crabmeat into a colander over the sink. Rinse the crabmeat with cold water, then gently squeeze the clumps to remove as much moisture as possible. Carefully pick out any pieces of shell you find. Set the cleaned crabmeat aside in a medium bowl.
Prepare the Lemon
Juice and zest one lemon. You should end up with about 2 teaspoons of zest and 3 tablespoons of juice.
Mix Base Ingredients
In a large bowl, whisk together 1 tablespoon lemon juice, 1 teaspoon lemon zest, 4 ounces softened cream cheese, 1½ tablespoons mayonnaise and Dijon mustard, 1½ teaspoon Worcestershire sauce and Old Bay seasoning and the quarter teaspoon garlic powder half teaspoon kosher salt quarter cup chopped fresh chives. Beat mixture until creamy by using a hand mixer on medium to low setting.
Add the Crabmeat
Carefully mix the prepped crabmeat into the soupy mess. Season to taste with freshly ground black pepper. Taste and season with more salt, Old Bay or lemon juice if necessary.
Garnish and Serve
Regarnish with some more chopped chives and another sprinkle of Old Bay before serving.
Expert Tips
If your cream cheese is too chllled it will be difficult for you to mix the dip ingredients into a smooth mixture with the mixer. If you forget to leave it out at room temperature long enough to soften, pop it in the microwave for 10 seconds at 50% power.
How about a spicy crab dip? More Old Bay seasoning or maybe a touch of cayenne pepper or your favorite hot sauce. Want to make it cheesier? …throw in some parmesan cheese!
Got leftovers? Slap some crab dip between two tortillas and dust the outside of them lightly with grated cheese, and you’ve made delicious crab quesadillas.
Freshness Is Important
As with any seafood the crab must be fresh, not rotten. And the best method for testing freshness is to smell the crab. If it has a strong or fishy smell, it should not be used. Fresh crab should have that ocean breeze smell and a subtle sweetness.
What to Serve With Crab Dip
Enjoy this dip with crackers, chips, or pita chips for traditional dips. It would be excellent slathered onto a slice of garlic baguette. For those who want to go low carb, pair it with sliced cucumber, carrots or bell peppers for a healthier substitution.
Best Served Chilled
Give it a little time to let all the flavors hang out and stay chill, with this crab dip that tastes even better after chilling. Refrigerate for at least Re2 hours, or up to overnight, for best flavor. Simply cover the bowl with clingfilm or transfer the dip to an air-tight container before chilling.
Storage Tips
Place any remaining dip in an airtight container in the refrigerator, where it will keep for up to 3 days. Or, tightly wrap the serving bowl with plastic and stow it in the fridge.
Try to use it up, though. The fish does not come like the shrimp as sound and clean, but crabs, like all manner of fish, shrimps and other seafoods, is one product that ought never spend any long time in storage. To get the best results, make it now chill it later (or now), and eat within a week.
Recipe Details
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Course: Appetizer
- Cuisine: American
- Servings: 6-8 people
- Yield: 2 cups
This easy crab dip recipe makes the perfect appetizer for any holiday celebration. It’s perfect for Christmas Eve, New Year’s Eve, or whatever occasion you’re celebrating. It’s also great for summer parties since you won’t heat up the kitchen to make it.
Frequently Asked Questions
Can I Make This dip Ahead of Time?
Yes, this is really an ideal make-ahead recipe. And all the flavors meld even better if you let the dip cool down and set up in the refrigerator.
What’s the Best Type of Crab to Use?
Lump crabmeat is the ideal for that recipe. Fresh crab is always better, but if you can’t find fresh, you will get good results with good quality canned crab.
How Long Will This Dip Keep?
The dip will stay fresh in the refrigerator for up to 3 days when stored properly in an airtight container.
Can I Make This dip Spicy?
Absolutely! Add extra Old Bay seasoning, cayenne pepper, or your favorite hot sauce to give it some heat.
What Can I Serve This With?
This dip pairs wonderfully with crackers, chips, fresh vegetables, or even spread on toasted baguette slices.
Notes:
- For best results, let cream cheese soften to room temperature before mixing
- Dip can be made up to 3 days ahead
- Serve with crackers, chips, or fresh vegetables
- Store covered in refrigerator for up to 3 days
- If you need to adjust quantities for larger gatherings, consider using recipe converter tools to scale ingredients properly
