Easy Cold Crab Dip

This Cold Crab Dip is not only incredibly tasty but also a breeze to make. It’s creamy, flavorful, and packed with chunks of real crab meat.

Course Appetizer

Cuisine American

Keyword Cold Crab Dip

Prep Time 10

Total Time 10

Servings servings

Calories 132kcal

Author Dana DeVolk

Place the cream cheese, mayonnaise, scallions, bell pepper, lemon juice, Worcestershire sauce, salt, and hot sauce into a large bowl.
4 ounces cream cheese, 2 tablespoons mayonnaise, 2 tablespoons thinly sliced scallions, 2 tablespoons minced red bell pepper, 1 & 1/2 teaspoons lemon juice, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon salt, 1/4 teaspoon hot sauce
Mix together with an electric hand mixer until smooth.
Fold in the crab, trying not to break it up too much. Serve immediately or cover with plastic wrap and chill before serving.
8 ounces canned lump crab

Ensure your cream cheese is at room temperature for easy mixing.
Use a hand mixer to achieve a smooth, lump-free creamy dip.
Pick through the crab meat to remove any shells to avoid unexpected crunches.
Gently fold in the crab to keep those delicious chunks intact.
Feel free to add more hot sauce or lemon juice based on your preference.
This dip tastes best when it’s cold, so keep it refrigerated until serving time.