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Classic Cold Crab Dip Recipe

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★★★★★

4.7 from 127 reviews

A refreshing and tangy Classic Cold Crab Dip featuring sweet lump crab meat, creamy spreadable cream cheese, and a zesty cocktail sauce kick-started by fresh lemon juice, horseradish, and hot sauce. Perfect as an appetizer for gatherings, this no-cook dip combines bright flavors and smooth textures for a crowd-pleasing seafood treat.

Ingredients

Scale

Crab Mixture

  • 1.5 cups lump crab meat
  • Zest of 1 lemon
  • Juice of 1 lemon (divided into two halves)
  • 1/4 tsp smoked paprika

Cocktail Sauce

  • 3/4 cup ketchup
  • 2 tbsp horseradish
  • 1 tsp hot sauce
  • Juice of 1/2 lemon (second half from above)

Base and Garnish

  • 12 oz spreadable cream cheese (in a tub)
  • Fresh parsley for topping

Instructions

  1. Prepare Lemon: Zest the lemon thoroughly, then squeeze the lemon juice and separate it into two equal portions for use in different parts of the dip.
  2. Mix Crab Meat: In a bowl, gently combine the lump crab meat with the lemon zest, half of the lemon juice, and smoked paprika. Toss carefully to keep crab lumps intact while infusing bright citrus aroma and subtle smoky flavor.
  3. Make Cocktail Sauce: In a separate bowl, stir together the ketchup, horseradish, hot sauce, and the remaining half of the lemon juice until smooth and well blended, creating a tangy and spicy accompaniment.
  4. Spread Cream Cheese: On a serving plate, spread the cream cheese evenly in a circular shape to form the creamy base layer of the dip.
  5. Layer Crab Meat: Spoon the seasoned crab meat mixture over the cream cheese layer, distributing evenly but gently to maintain texture and presentation.
  6. Add Cocktail Sauce and Garnish: Pour the cocktail sauce over the crab meat layer, allowing some to drizzle down the sides, then finish by sprinkling fresh parsley on top to add color and a fresh herbal note.

Notes

  • Use high-quality lump crab meat for best flavor and texture; fresh or canned can be used depending on availability.
  • Adjust hot sauce quantity to your preferred spice level for more or less heat.
  • This dip is best served chilled; refrigerate for an hour before serving to let flavors meld.
  • Great served with crackers, toasted baguette slices, or fresh vegetable sticks for dipping.
  • For a smoother cocktail sauce, you can blend the ketchup and horseradish components briefly.

Keywords: crab dip, cold crab dip, seafood appetizer, crab meat dip, creamy crab dip, no-cook dip, party appetizer

Find it online: https://nataliereeve.com/classic-cold-crab-dip-recipe/