Sometimes, 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.
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:
- 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
- Mix the ingredients together, adding the crab meat last and stirring gently.
- Refrigerate until ready to serve.
Latest posts by Allison (see all)
- Easy Vegan Brownies #EarthDayRecipes - April 22, 2019
- Honey Maple Chocolate Granola - April 10, 2019
- The PinterTest Kitchen is Now…. TRIPLE CHOCOLATE KITCHEN! - March 28, 2019
Yum! This looks & sounds delicious. I may have to pin this to make sometime 🙂
I hope it works out for ya! Come back and let us know what you think. 🙂
Allison the cold crap dip went over like a dream. It was so good much better the second time I made it with the lump crab & this recipe…thank you.
This was the best Crab Dip. Loved it…
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.
Totally after my own heart – I love crab too! I’m definitely going to have to check our your soup recipe. 🙂
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?
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
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.
Glad you liked it! Yeah, it definitely makes a big batch, good call on halving it for your party. 🙂
This looks great – but think I’ll try it with claw meat. Just as good in a dip but a lot less expensive!
Do you use fresh or dried parsley?
I used dried, because that’s what I had on hand while traveling, but fresh is always better! Just chop it so it’s VERY fine.
Love it I added chives and old bay seasoning
This turned out way too mushy when I made it. I used Lump Crab, but not Jumbo Lump, which might be one problem. I only used one package of cream cheese for the entire pound of Crab meat. I don’t recommend using Claw Meat, unless maybe you eliminate the sour cream. I added some Mayo. Aldo, by accident, I used lower fat cream cheese; regular would be better for richness of taste, and maybe the texture. Basically a good recipe, just too mushy.
Do you think you could use imatation crab?
You could try it, but make sure you use forks to shred the imitation crab really, really well. I usually use imitation crab in my recipes simply because I prefer the taste over real crab (weird I know! haha!), but this is one of the few where I think the real crab works better. It is mainly because of the texture.
After catching a lot of Dungeness crab and running out of ways to use it up. We made this recipe today after making fresh crab wontons and it is rather good. We did tweak the recipe slightly after making it as written, mainly because we like food spicy. Overall a good crab dip recipe if using fresh caught crab.