This 10 minute cold Crab Dip is creamy and features lumps of delicious crabmeat. It is so creamy and easy to make and is perfect for any occasion! AN EASY AND FAST CRAB DIP This is truly the best Cold Crab Dip. The giant chunks of crab make this dip a real crowd please. Serve it at any potluck, party, gathering, or just when you want a seafood appetizer before dinner. It’s full of flavor and doesn’t require a ton of work. Add your favorite dippers on a platter around the serving bowl, like chips, crackers, celery, red, yellow, orange peppers, and pita bread slices and you’ll have one heck of a hit cold dip appetizer. FREQUENTLY ASKED QUESTIONS:  Do I have to use lump crab meat? I love the texture and flavor of lump crab, but I know it can be pricey. Feel free to use whatever crab you prefer and have on hand! If you need a cheaper option, try imitation crab meat and chop it up. You could even make this with canned baby shrimp. Do I have to use canned crab? Nope! Fresh picked crab meat will work just as nicely as well. If you just had some hot steamed crabs and had a few extra to pick, feel free to use the lump crab meat from them to make this tasty cold dip. Where do you find canned crab in the grocery store? Don’t make the mistake and head to the canned chicken aisle in your grocery store. You won’t find the crab there, you need to look in the refrigerated seafood section of your grocery store. What’s the key to making the BEST Cold Crab Dip? Having the perfect chunks of lump meat is the key! To get this, make sure you CAREFULLY run through the meat before using it in the dip. You want to take the extra time to remove any shells you see in the meat too. Nobody wants to bite down on a shell. While you’re looking through the meat, take it easy because it’s easy to break up the crab into tiny pieces. Can I make this ahead of time? Sure. I like to make this the morning of and then keep it tucked away in the fridge until I’m ready to serve it. The flavors meld a little more this way and it’s nice and chilled. Love it. What do I do if my crab dip is runny? Usually this happens if you didn’t drain your crab meat well enough before mixing it all together. If this happens to you, add a small amount of cream cheese and mix again. Adjust as necessary. What else can I add to this Cold Crab Dip? This recipe would be even more delicious if you added some Old Bay to the mix. Old Bay is a seasoning that pairs perfectly with anything crab related and is really common in many Crab Dip recipes. It bring so much flavor. How can I turn this into a Hot Crab Dip? It is really simple to transform this from a cold to hot appetizer dip. Once you’ve mixed your dip ingredients together, transfer them to an oven safe serving dish and bake in the oven for 20-25 minutes, or until the top of the dip is golden brown and bubbling, at 325F.If you’re making this a Hot Crab Dip, I would suggest adding some cheddar cheese to really bring this hot crab dip to life. It will melt on top when in the oven. How do I store this appetizer dip? This appetizer crab dip should be kept in an airtight container and is good in the fridge for up to 2 days. I do not suggest trying to freeze it. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) cream cheese– softened to room temperature. Check out this post on Tips for Softening Cream Cheese Quickly. mayonnaise  thinly sliced green onions minced red bell pepper  fresh squeezed lemon juice Worcestershire sauce  salt  hot sauce– optional) lump crab– drained and picked for any shells HOW TO MAKE COLD CRAB DIP In a large bowl add the softened cream cheese, mayonnaise, green onions, bell pepper, lemon juice, Worcestershire sauce, salt, and hot sauce. Beat together with an electric hand mixer until smooth and there are no lumps from the cream cheese. Next, gently stir in the crab, trying not to break it up too much (unless you like smaller bits of crab). This dip can be served or immediately or you can cover with plastic wrap and chill before serving.  CRAVING MORE RECIPES?  Southern Crab Cakes Seafood Dip Crab Cake Stuffed Mushrooms Shrimp Dip Creamy Taco Dip Print Crab Dip A dip featuring lump crab meat with the perfect mixture of herbs spices and creamy ingredients. Course AppetizerCuisine American Prep Time 10 minutes minutesTotal Time 10 minutes minutes Servings 6 servings Calories 132kcal Author Brandie @ The Country Cook Ingredients4 ounces cream cheese ½ block softened to room temperature2 Tablespoons mayonnaise2 Tablespoons thinly sliced green onions2 Tablespoons minced red bell pepper1 ½ teaspoons fresh squeezed lemon juice¼ teaspoon Worcestershire sauce¼ teaspoon salt¼ teaspoon hot sauce optional8 ounces canned lump crab drained and picked for any shells InstructionsIn a large bowl add the softened cream cheese, mayonnaise, green onions, bell pepper, lemon juice, Worcestershire sauce, salt, and hot sauce. Beat together with an electric hand mixer until smooth and there are no lumps from the cream cheese.Next, gently stir in the crab, trying not to break it up too much (unless you like smaller bits of crab). This dip can be served or immediately or you can cover with plastic wrap and chill before serving. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 132kcal | Carbohydrates: 2g | Protein: 8g | Fat: 10g | Sodium: 510mg | Fiber: 0.1g | Sugar: 1g