Cold crab dip in a white pie pan

Cold Crab Dip

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Chill Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 15 servings


This Cold Crab Dip comes together in just a few minutes, with a handful of ingredients. With a cream cheese base, cocktail sauce, and lots of crabmeat, this easy party dip makes a great appetizer for holidays, game days, and other occasions as well.


  • 8-ounce crabmeat, drained and flaked
  • 12 ounces full-fat cream cheese, at room temperature
  • 2 tablespoons mayonnaise
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 small yellow onion, finely diced
  • ½ bottle cocktail sauce
  • Chopped parsley for garnish
  • Crackers for serving


  1. Strain the can of crabmeat into a fine mesh strainer, gently run cold water over it to rinse, and then drain and flake the crab meat with a fork.
  2. In a medium-sized bowl, cream together the cream cheese, mayonnaise, Worcestershire sauce and lemon juice until smooth and well combined. Beat in the chopped onion and then spread in the bottom of a 9-inch pie plate.
  3. Next, spread the cocktail sauce over top of the cream cheese mixture and top with the crab meat and chopped parsley.
  4. Refrigerate for at least 60 minutes. Serve chilled with crackers for dipping.


Make-ahead instructions: I actually prefer to make this a day ahead, as I think it tastes even better after the flavors have had time to meld. If you plan to make it ahead, then I recommend adding the crab dip a couple of hours before serving. 

Storage instructions: Cold crab dip can be stored in the fridge for 4 days or so, just keep it tightly wrapped with plastic wrap or in an airtight container.

Nutrition Information:
1 Serving
2.2 g
269.1 mg
9.4 g
4.4 g
0.2 g
4.3 g
38.3 mg
  • Category: Appetizer
  • Method: Refrigerator
  • Cuisine: American

Keywords: cold crab dip, crabmeat appetizer, party dip recipes