Cold Cajun Crab Dip with cream cheese and sour cream is an easy appetizer for your next party. Creamy crab dip is one of our favorite Cajun appetizers because its a delicious crowd-pleaser made with only a handful of ingredients!
I will guide you through how to make this cold crab dip recipe using minimal kitchen equipment in less than 10 minutes.
Why We Love this Cold Crab Dip Recipe
No-cook appetizer: No need to heat up the kitchen or use precious oven space with this cold Cajun crab dip. Plus, it's the best appetizer to make ahead of time.
Crowd-pleaser: Any appetizer with crab is sure to impress, and this Philadelphia cream cheese crab dip will have your guests coming back for more.
Quick and easy: Made with a handful of ingredients and 10 minutes! This dip can be easily made ahead of time.
- Crabmeat is a seafood that has a delicate and slightly sweet taste with a hint of the ocean. Use fresh or canned crab for this appetizer.
- Cream cheese gives this appetizer its thick, creamy texture. We use original Philadelphia cream cheese.
- Sour cream cuts through the cream cheese with a tangy flavor to lighten up this easy crab dip.
- Cajun seasoning gives this Cajun dip its bold flavor without overpowering the crabmeat.
- Louisiana hot sauce or Tabasco hot sauce. Louisiana hot sauce is less spicy than Tabasco. Tabasco is a spicy sauce made in Louisiana that has a pungent flavor combination of vinegar and peppers.
- Lemon and seafood go hand in hand. Lemon juice brightens up this seafood dip and enhances the flavor. Freshly squeezed lemon juice is best.
- Chives (optional) have a delicate flavor of onions and garlic that pair well with crabmeat. For added depth of flavor, stir in some chopped chives or sprinkle over the top of this dip before serving.
How to Make Cajun Crab Dip
Make this Cajun dip for a crowd or half the recipe to snack on by yourself.
Here is a step-by-step guide of how to make the best cold crab appetizer. Exact measurements can be found in the recipe card.
Step 1: Soften cream cheese by removing it from the refrigerator at least one hour before making this recipe. Add all ingredients, except crabmeat, to a medium sized mixing bowl.
Step 2: Use a hand mixer to whisk the ingredients until smooth. Taste and adjust seasoning as needed.
Step 3: Add crabmeat to the mixing bowl.
Step 4: Gently fold in crabmeat. Be careful not to stir too hard causing the crabmeat to shred. Having chunks of crabmeat in this dip is beneficial for texture and flavor. Cover and keep in the refrigerator for at least one hour to let the flavors meld before serving.
Serve this cold crab dip with a sprinkle of chives on top and butter crackers for dipping.
- Use imitation crab meat to make this dip more cost effective. A cold imitation crab dip is just as tasty.
- Add chopped artichokes and/or spinach to give this seafood dip more texture and freshness. An artichoke spinach crab dip will give the original recipe an earthy flavor.
- Use cooked and chopped shrimp instead of crab, if you prefer.
- Add zesty cocktail sauce in place of or in addition to Tabasco hot sauce.
Butter crackers are perfect to dip into this crab dip recipe, but you can also dip vegetables like sliced peppers or celery.
Yes, you can freeze crab dip in an airtight container in the freezer for up to 3 months.
Crab dip will last in the refrigerator for up to 5 days.
If you have leftovers, store them in an airtight container in the fridge for up to 5 days.
You can also freeze this dip for up to 3 months. Let it thaw in the refrigerator overnight before serving.
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Cold Cajun Crab Dip Recipe
- Add all ingredients, except the crabmeat, to a medium-sized mixing bowl. Use a hand mixer to blend the ingredients until you achieve a smooth consistency. Taste and adjust the seasoning as necessary.
- Add crabmeat to the mixing bowl. Gently fold in the crabmeat, being cautious not to overmix and break apart the crab chunks.
- Cover the dip and refrigerate for at least one hour before serving. Serve this cold crab dip, garnished with a sprinkle of chives, alongside butter crackers for dipping.
- Allow the cream cheese to reach room temperature and soften by taking it out of the refrigerator at least one hour before preparing this recipe.
- We use canned crabmeat to make this recipe.
- You can use shredded imitation crab meat to make this dip more budget-friendly.
- Note that Tabasco hot sauce is spicier than Louisiana hot sauce. If using Tabasco, start with 1-2 teaspoons and taste. Adjust accordingly based on your spice preference.