Cold Crab Dip
A quick and creamy dip made with lump crab meat, cream cheese, and fresh seasonings, ready in about 10 minutes.
Ingredients
- 4 oz cream cheese softened, 113 g
- 2 tbsp mayonnaise 30 g
- 2 tbsp thinly sliced green onions
- 2 tbsp finely diced red bell pepper
- 1 ½ tsp fresh lemon juice
- ¼ tsp Worcestershire sauce
- ¼ tsp fine sea salt
- ¼ tsp hot sauce or to taste
- 8 oz canned lump crab meat drained, 227 g
Instructions
- Make sure your cream cheese is softened to room temperature for easy mixing.
- In a medium mixing bowl, add the softened cream cheese, mayonnaise, fresh lemon juice, Worcestershire sauce, hot sauce, and salt.
- Beat with a hand mixer on low speed, or stir vigorously with a spatula, until the mixture is smooth.
- Add the sliced green onions and diced red bell pepper to the bowl. Stir to combine.
- Drain the canned crab meat thoroughly. Gently pick through it to remove any bits of shell.
- Add the crab meat to the dip. Use a spatula to gently fold it in, trying to keep the lumps of crab intact.
- Serve immediately, or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Notes
For a smoother dip, ensure the cream cheese is fully softened before you begin.
The dip can be made up to 24 hours in advance. Keep it covered and refrigerated.
Feel free to adjust the seasonings. You can add a pinch of Old Bay seasoning or a little fresh dill for a different flavor profile.