Cold Cajun Crab Dip Recipe

4.67 from 6 votes

This cold Cajun crab dip is a creamy, no-cook appetizer made with lump crab meat, cream cheese, sour cream, Cajun seasoning, hot sauce, and fresh lemon juice. Ready in 10 minutes, this easy seafood dip is perfect for parties, holidays, and game day.

Prep Time10

Cook Time0

Refrigerate1

Total Time1 10

Course: Appetizer

Cuisine: Cajun

Servings: servings

Calories: 133kcal

Author: Angela Lietzke

Equipment

Ingredients

8 ounces crab meat
8 ounces cream cheese softened
¼ cup sour cream
2 teaspoons Cajun seasoning
1 Tablespoon hot sauce Crystal, Louisiana Hot Sauce, or Tabasco
1 Tablespoon lemon juice freshly squeezed
1 teaspoon chives chopped
crackers for dipping

Instructions

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.

Notes

Lump crab = best flavor and texture
Claw meat = stronger seafood flavor, budget-friendly
Canned crab = convenient
Imitation crab = affordable but sweeter and less delicate
Soften the cream cheese first. Room temperature cream cheese blends easier and creates a smoother, creamier dip without lumps.
Fold, don’t mix. Mix the cream cheese base first, then gently fold in the crab meat to keep the tender crab pieces intact.
Chill before serving. Refrigerating the dip allows the Cajun seasoning, hot sauce, and lemon juice to blend into the creamy base for the best flavor.
Taste before adding extra seasoning. Cajun seasoning blends vary in salt and spice levels, so adjust to your preference.

Nutrition