Description

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.

Ingredients

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

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Instructions

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.
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.
Next, spread the cocktail sauce over top of the cream cheese mixture and top with the crab meat and chopped parsley.
Refrigerate for at least 60 minutes. Serve chilled with crackers for dipping.

Notes

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 shredded crab 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.