This easy creamy crab dip is made with canned crab meat, but feel free to use freshly cooked crab if you have it. Or use convenient imitation crab meat, which is made with white fish and often a small amount of crab meat. Either way, your seafood dip will be a hit!
Cream cheese and mayonnaise are combined with the crabmeat to make this creamy, tasty dip. Carrot and celery sticks are excellent choices. It’s a very easy dip to prepare with just a few simple seasonings.
Serve the dip with vegetables, chips, crostini, or crackers. It’s excellent for a party or gathering, or whip some up for the family to enjoy on movie night.
Add a tablespoon or two of chopped fresh parsley to the dip for extra color. Cilantro or chopped green onions can add some nice flavor as well. If you’re feeling indulgent, make the dip with all or part cooked lobster. See the tips and variations and reader comments below the recipe for more add-ins and substitution ideas.
- 1 (8-ounce) package cream cheese (softened*)
- 1/3 cup mayonnaise
- 3 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- Dash cayenne pepper (or Tabasco sauce, to taste)
- 1 (6-ounce) can crabmeat (drained, cartilage removed, finely chopped)
Steps to Make It
- Gather the ingredients.
- In a small bowl, combine cream cheese, mayonnaise, milk, salt, garlic powder, and cayenne pepper or Tabasco sauce, to taste. Blend well.
- Gently fold in the chopped crabmeat.
- Cover and refrigerate the crab dip until it is thoroughly chilled.
- Serve this creamy crab dip with chips, crackers, or raw vegetable dippers.
*To soften 8 ounces of cream cheese quickly, unwrap it and place it on a microwave-safe plate. Microwave on 100% power for 15 to 20 seconds. Another way is to cut the block of cold cream cheese into small pieces and beat it with an electric mixer on high speed until it’s smooth and creamy.
- Add 1 or 2 tablespoons of finely chopped green onions.
- Add a dash of Old Bay seasoning to the dip mixture.
- Add a few tablespoons of parsley or fresh chopped cilantro or chives.
- Double the amount of crab in the dip.
- Add 1 teaspoon of fresh chopped dill or about 1/2 teaspoon of dried dill weed.
- Sprinkle paprika over the top of the dip.
- Replace the crab with imitation crab made with pollock or hake. There’s usually a small amount of crab meat in these products, so don’t use them if you have an allergy to shellfish. Check the labels to be certain.
- Add some chopped cooked shrimp and/or scallops to the dip for a seafood dip. Or make it with shrimp instead of crabmeat.
- For an extra-special dip, make it with cooked chopped lobster.
- Total:10 mins
- Prep:10 mins
- Cook:0 mins
- Yield:2 cups (about 16 servings)
|Nutritional Guidelines (per serving)|