Lemon Herb Cold Crab Dip
This Lemon Herb Cold Crab Dip is a creamy, no-bake appetizer packed with sweet lump crab meat, fresh dill, chives, and bright lemon. It comes together in minutes and chills to perfection, making it one of the easiest and most impressive party dip recipes you can add to your entertaining lineup.
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Fine mesh strainer
- Microplane or zester
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/2 cup sour cream
- 3 tbsp mayonnaise
- 8 oz lump crab meat drained and picked over for shells
- 2 tbsp fresh lemon juice about 1 large lemon
- 1 tsp lemon zest
- 2 tbsp fresh dill finely chopped
- 2 tbsp fresh chives thinly sliced
- 1/2 tsp garlic powder
- 1/2 tsp Old Bay seasoning
- 1/4 tsp black pepper freshly ground
- 1/4 tsp salt or to taste
Instructions
- Remove the cream cheese from the refrigerator at least 30 minutes before starting. Drain the crab meat thoroughly through a fine-mesh strainer, pressing gently to remove excess liquid.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer on low speed until completely smooth and free of lumps, about 1 to 2 minutes.
- Add the sour cream and mayonnaise to the cream cheese. Beat on low speed until fully combined and the mixture is silky and uniform.
- Stir in the fresh lemon juice, lemon zest, garlic powder, Old Bay seasoning, salt, and black pepper. Mix until all seasonings are evenly distributed throughout the base.
- Using a rubber spatula, gently fold in the fresh dill, chives, and drained crab meat. Fold carefully to keep the crab pieces intact rather than shredding them into the mixture.
- Transfer the dip to a serving bowl, cover tightly with plastic wrap, and refrigerate for a minimum of 1 hour. For best results, chill for 2 hours to allow the flavors to fully develop and meld together.
- Before serving, taste the dip and adjust seasoning if needed, adding a small squeeze of fresh lemon or a pinch of salt. Garnish with additional chives and a light sprinkle of Old Bay. Serve with crackers, sliced baguette, or fresh vegetables.
Notes
Use real lump crab meat for the best flavor. Imitation crab can be substituted but will produce a milder, less authentic result. Do not skip the chill time as the resting period is essential for flavor development. This dip can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Do not freeze. Keep the dip chilled during serving and do not leave at room temperature for more than 2 hours.