Cold Crab Dip – Perfect for Parties

cold crab dipSometimes, you need a quick recipe that holds up well as you travel to a party. When I find myself in that situation, my answer is often to bring a dip. Dips get better as the ingredients meld together, and they’re definitely crowd-pleasers.

Oh, and did I mention how gosh darn easy they are? Love it.

Last weekend, I headed to beautiful State College, Pennsylvania for some awesome Penn State tailgating with my best friends. I’ve known most of these guys and gals since kindergarten (yes, really!), so it’s always a good time when we get together! I decided to make a bunch of dips to take to the game, and this cold crab dip from Paula Deen was definitely one I’ve been meaning to pinter-test out.

Thanks goes out to Jennifer Pickard for pinning this recipe so it showed up in my stream!

To make this cold crab dip, you need cream cheese, sour cream, parsley, lemon juice, horseradish, green onions, Worcestershire sauce, salt, pepper, and lump crab meat.

crab dip ingredients

Your eyes to not deceive you. I really did make crab dip before it was even 8 AM. I spent the night at my friends’ house so we could get on the road pretty early, but before we left I mixed up the dip in order to avoid taking all the ingredients to the game.

The directions? How simple could they be: simply mix all of the ingredients together and refrigerate.

Easy-peasey. My favorite type of recipe!

Here’s the printable recipe:

4.0 from 1 reviews
Cold Crab Dip
Recipe type: Appetizer
 
Ingredients
  • 2 (8-ounce) packages cream cheese
  • ½ cup sour cream
  • 3 tablespoons minced fresh chives or green onions
  • 2 tablespoons parsley
  • 1 tablespoon prepared horseradish
  • 4 teaspoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound fresh lump crab meat, picked free of shell
Instructions
  1. Mix the ingredients together, adding the crab meat last and stirring gently.
  2. Refrigerate until ready to serve.
Notes
Can be served with potato chips, pita chips, veggies, pretzels, or bread for dipping.

 

The following two tabs change content below.
Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a Blog Manager for Udemy.

11 Responses to Cold Crab Dip – Perfect for Parties

  1. Nicole
    Twitter:
    says:

    Yum! This looks & sounds delicious. I may have to pin this to make sometime :)
    Nicole recently posted..Coming Soon: My First Giveaway!My Profile

  2. Simplee Sue says:

    I like anything “crab”. One of my recent posts was Crab Corn Soup and it’s one of the best crab soups I’ve eaten. This dip looks easy to whip up for a party. Thank you so much for sharing this recipe.

  3. Mattie says:

    This recipe looks fabulous! I love eating anything with crab, but previously when I tried making a different crab recipe at home it was a complete failure. I thought I did a good job picking through the crab I bought to get shells/cartilige out but apparantly not because there were still small pieces throughout that you could feel when eating. Not good! And because crab is expensive I’ve been scared to try another crab recipe. Do you typically need to go through the crab with a fine tooth comb or did I just have a bad batch? I don’t remember what brand I used, but it wasn’t Chicken of the Sea that you have pictured, is it good?

    • Allison says:

      I’ve always purchased Chicken of the Sea brand and I find like, zero shell/cartilage in it. Not sure what is typical. I can definitely see why you would be scared – crab is way too expensive for the recipe to suck! To be honest, most of the time, I get the imitation stuff. :-p

  4. Pamela says:

    made this for my christmas party ! delish ! thank you for the recipe.
    i halved it (due to amount of food) and it still made a nice size bowl. used louis kemp crab delights , because i had it, and it was still tasty.

  5. the dinner belle says:

    This looks great – but think I’ll try it with claw meat. Just as good in a dip but a lot less expensive!

  6. Nicole says:

    Do you use fresh or dried parsley?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge