Cold Crab Dip Recipes

Cold crab dip recipes are handy to have around. These cold crab dips can be made ahead of time and kept to chill while freeing you up to entertain with your guests.

Choose one of these or try them all....

  • Cold Crab Avocado Dip
  •  Easy Cold Crab-n-Shrimp Dip
  • Cold Crab Wasabi Dip
  • Rouille Crab Dip
  • Rhubarb Compote
  • Tarragon Tartar Sauce

If you have a favorite cold crab dip you would like to share, please use the comments section below. We would love to try your recipe!

Creamy Mexican Crab Dip Recipe

This is a low-fat crab dip with a creamy, delicious Mexican flavor!

Ingredients

  • 8 Ounces Neufchatel Cheese
  • 8 Ounces Non-Fat Cream Cheese
  • 6 Ounces Crab Meat-undrained
  • 1 Cup Salsa (Mild, Medium or Hot)

Melt cheeses in micro-wave safe bowl on medium power for 2-3 minutes or until softened.
Stir with a wire whisk or fork till smooth.
Drain 1 Tablespoon of crab meat liquid into mixture; discard the rest of the crab meat liquid.
Add crab meat and salsa and mix well.
Serve at room temperature, chilled or warm. Dip with tortilla chips.


Cold Cream Cheese Crab Dip

This is an easy crab dip to put together a day ahead of time. 5 minutes later, you're done!

Ingredients:

  • 8 Ounces Cream Cheese-softened
  • 8 Ounces Sour Cream
  • 3 Tablespoons Green Onion-finely chopped
  • 2 Teaspoons Dry Dillweed
  • 3 Dashes Salt or Seasoned-Salt
  • 1-6 Ounce can Crab Meat (1 1/2 Cups Imitation Crab Meat)

Mix together all ingredients in medium-sized mixing bowl. Chill 24 hours before serving for best flavor!

Cold Crab Avocado Dip

Ingredients

  • 6 Ounces Crab Meat-drained, flaked
  • 1 Medium Avocado-scooped and mashed
  • 2 Tablespoons Italian Salad Dressing
  • 1/4 Cup Celery-diced
  • 2 Teaspoons Pimiento
  • 1 Teaspoon Capers
  • 1 Teaspoon Lemon Juice
  • Mayonnaise
  • 4-5 Slices Bread (White, Whole Wheat or Rye) Cut into fancy shapes.

Toss crab meat, avocado and a few teaspoons of the salad dressing, chill well for 1 hour.
Add celery, pimiento, capers and just enough mayo to moisten mixture.
Spread the cold crab dip recipe on the bread and serve.

Easy Cold Crab-n-Shrimp Dip

Ingredients:

  • 1 Small Avocado-pitted and sliced, finely chopped
  • 3 Medium-sized Tomatoes-diced finely
  • 4 Green Onions-finely chopped
  • 3 Celery Stalks-chopped-finely
  • 1 Pound of Crab Meat (2-6 ounce cans)
  • 1 Pound of Cooked Baby Shrimp Meat
  • 8 Ounces Spicey Tomatoe Juice
  • 1/2 Cup Clam Juice
  • 1 Small Lime or 1/8 Cup Lime Juice
  • 1 Teaspoon Oregano
  • Dash of Pepper
  • Dash of Garlic Salt

Squeeze lime juice into medium sized mixing bowl.
Mix all ingredients well.
Chill over-night.
Serve with tortilla's or tostadas!

Cold Crab Wasabi Dip

  • 1/3 Cup-Mayonnaise
  • 2 Tablespoons-Ketchup
  • 1 Teaspoon-Wasabi Paste (or powder)
  • 2 Teaspoons-Fresh Lime Juice
  • 1 Tablespoon-Water

Combine all ingredients and chill until ready to serve. Makes about 1/2 cup.

These next 3 cold crab dip recipes we found in Cynthia Nims "Crab" cookbook from her popular Northwest Homegrown Cookbook Series. All 3 are worth trying and having again and again! Perfect ingredients and go well with some of these best crab cakes recipes.


Rouille Crab Dip

rouille-cold-crab-dip
  • 1 Small-Red Bell Pepper
  • 1 Slice Bread-white or wheat
  • 1/2 Cup-Milk
  • 3 Cloves Garlic-minced
  • 1 Egg yolk
  • 2 Teaspoons-White Wine Vinegar
  • Pinch-Dried Red Pepper flakes
  • Pinch Salt-to taste
  • 3/4 Cup-Olive Oil

Roast the red bell pepper over a gas grill flame or under the broiler until the skin blackens. Turn occasionally to roast evenly for about 10 minutes. When roasted, set aside and let cool. While the pepper is cooling, tear the bread into pieces, put in small bowl and pour the milk over the bread, set aside.

When the pepper is cooled enough to handle, peel away the skin and discard the skin. Remove the core and the seeds from the pepper. Put the pepper and garlic into a food processor or blender and pulse to chop finely. Squeeze access milk from the bread and add to the pepper and garlic. Add the egg yolk, vinegar, pepper flakes and a few pinches of salt; blend well. Scrapes the sides of blender and add the olive oil slow and steady while blending.

Transfer the rouille to a bowl and taste for seasoning, adding more salt if necessary. Refrigerate until ready to serve.

Makes about 1 1/2 cups.


Rhubarb Compote

  • 2 Tablespoons-Olive Oil
  • 1/2 Cup-Onion-chopped
  • 2 Cups-Rhubarab-chopped
  • 1 Tablespoon-Sugar
  • 1/2 Cup-Dry Red Wine
  • Salt and Pepper-to taste

Heat the olive oil in a small frying pan over medium heat. Add the onion and saute' until it begins to get soft for about 2-3 minutes. Stir in the rhubarb and continue to saute' until the rhubarb is tender, about 5-7 minutes. Stir in the sugar, add more if needed; blend well and add the wine. Increase the heat to medium-high and cook, stirring occasionally until the liquid is reduced and has thickened, about 8 to 10 minutes. Season the compote to taste with the salt and pepper. Serve this cold crab dip recipe after chilling, or you can serve it warm. Makes about 1 1/2 cups.


Tarragon Tartar Sauce

  • 1 Cup-Mayonnaise
  • 1/4 Cup-Dill Pickle-finely chopped
  • 1 Tablespoon-Tarragon Vinegar (or white wine vinegar)
  • 1 Tablespoon-Capers-chopped
  • 1 Tablespoon-Tarragon-minced
  • Salt and Pepper-to taste

In small bowl, combine all ingredients, except salt and pepper, blend well. Add salt and pepper to taste. Cover and chill until ready to serve. Adjust seasoning if needed before serving. Makes about 1 1/4 cups.

Dill-Green Onion Vinaigrette

3-4 Tablespoons-Frest Lemon Juice 1-Garlic Clove- minced l/2 cup-Extra Virgin Olive Oil Salt and Ground Pepper-to taste 2 Tablespoons-Chopped Fresh Dill 1 Cup-thinly sliced Green Onion, including the green tops

To make the this cold crab dip recipe, in a small bowl, whisk together the lemon juice, garlic, olive oil and salt and pepper to taste. Stir in the dill and green onions, mixing well. Serve or chill for later use.


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