This chilled crab dip with horseradish kick is a delightful twist on classic seafood dips recipes, bringing a refreshing chill and a zingy horseradish punch that keeps everyone coming back for more. It’s personable, informal, and ready to shine at any gathering—summer BBQs, holiday parties, or cozy nights in. If you've ever tried a crab dip recipe cold, this one elevates it with cream cheese, just the right amount of heat, and the sweet, delicate brininess of crab meat.
Chilled Crab Dip with Horseradish
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Appetizer, Dip
Cuisine American
Servings 10 appetizer portions
Medium mixing bowl for combining the base.
Spatula or sturdy spoon for folding in the crab meat.
Measuring cups & spoons to ensure balanced flavors.
Plastic wrap to cover and chill the dip.
Small bowl for garnishes.
Serving bowl or dish for presentation.
- 8 oz cream cheese chilled but softened (for that rich, creamy base). This is key to a good cold crab dip with cream cheese.
- 1/2 cup sour cream – adds tang and smooth texture.
- 1/4 cup mayonnaise – helps everything bind and adds subtle richness.
- 2 tablespoons prepared horseradish adjust to taste—this gives the signature kick in this crab dip.
- 1 teaspoon lemon juice freshly squeezed—to brighten flavors.
- 1/2 teaspoon Worcestershire sauce—adds depth and umami.
- 1 cup crab meat real or canned crab meat; drained and shredded. Lump crab if you want more texture, or imitation for budget-friendly.
- 1 tablespoon chopped fresh chives plus extra for garnish.
- 1/4 teaspoon Old Bay seasoning—a classic.
- Freshly ground black pepper to taste (about 1/4 teaspoon).
- Crackers baguette slices, or crudités, for serving.
Soften cream cheese gently
Leave it out at room temperature for about 10 minutes—soft enough to stir but not melty.
Combine the base
In your mixing bowl, whip together softened cream cheese, sour cream, and mayonnaise until smooth.
Season it
Add horseradish, lemon juice, Worcestershire sauce, Old Bay seasoning, and black pepper. Mix thoroughly.
Fold in chives
Stir gently so they’re evenly distributed.
Add crab meat
Gently fold in the drained crab—this helps preserve lumps and texture so it’s not overworked.
Chill
Cover the bowl with plastic wrap. Chill in the fridge for at least 1 hour so flavors meld.
Final touches
Before serving, give it a final stir. Taste and adjust seasoning—maybe a touch more horseradish or pepper?
Garnish & serve
Scatter fresh chives or a little paprika on top. Serve with crackers, bread, or veggies.
Pairings
- Crackers or toasted baguette slices – a neutral base that lets the crab flavor pop.
- Crudité platter: crisp cucumber, bell peppers, carrot sticks, snap peas—adds freshness and crunch.
- Chilled Sauvignon Blanc or dry rosé – the acidity cuts through the creamy richness.
- Sparkling water with lemon or lime – refreshing non-alcoholic option.
- Crispy pita chips or tortilla chips – for extra crunch.
- A light salad, like arugula with lemon vinaigrette, matches the dip’s brightness.
FAQs
1. Can I use different cuts of crab meat?
Absolutely. Lump crab offers more texture, flakier backfin gives delicate bites. Canned crab meat works great—just drain it well to avoid soggy dip.
2. Is cream cheese essential?
Yes—this is a signature for cold, creamy cold crab dip with cream cheese. You can reduce to 6 oz and add 2 oz Greek yogurt for a lighter take.
3. How can I make an easy crab dip 3 ingredients version?
For a super-simple version, mix 8 oz cream cheese, 1 cup crab meat, and 2 Tbsp horseradish. Chill and serve—total game-changer in simplicity.
4. Can I turn this into a hot crab dip recipe with cream cheese?
Definitely. After base mixing, stir in 1/2 cup shredded cheddar. Transfer to a baking dish, top with more cheese, and bake at 350°F for 20 minutes or until bubbly.
5. How long does the dip last?
Stored tightly, it stays good for 3–4 days in the fridge. Stir before serving.
