Chilled Crab Dip Recipe

Prepare crab

Pick through the lump crabmeat to remove any shells or cartilage. Gently flake the crab into bite-size pieces with your fingers or a fork, taking care not to overwork it so it stays tender.

Soften cream cheese

If the cream cheese is not fully softened, microwave it for 8–10 seconds on low power or leave at room temperature until easy to beat. The goal is a smooth, lump-free base.

Combine base ingredients

In a large mixing bowl, beat the softened cream cheese with a whisk or electric mixer until smooth. Add the sour cream, mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, and hot sauce. Mix until homogeneous and creamy, scraping down the bowl once or twice.

Fold in aromatics and seasoning

Stir in the minced shallot, chopped chives, chopped parsley, lemon zest, Old Bay seasoning, kosher salt, and black pepper. Taste and adjust seasoning — add up to 1/4 tsp more salt or a few drops of lemon juice if desired.

Add crab

Gently fold the flaked crabmeat into the cream mixture with a rubber spatula, mixing just until evenly incorporated. Avoid vigorous stirring to keep the crab lumps intact.

Chill

Transfer the dip to a shallow serving bowl or an airtight container. Cover with plastic wrap and chill in the refrigerator for at least 1 hour, preferably 2–3 hours, to allow flavors to meld and the dip to firm slightly.

Before serving, give the dip a brief stir and taste for final seasoning adjustments. Spoon the chilled dip into a clean serving bowl. Sprinkle the top with the extra chopped chives and a light dusting of Old Bay if desired.

Arrange lemon wedges on the side and serve with assorted crackers. Keep refrigerated until just before serving; the dip will keep well covered in the refrigerator for up to 2 days.