Crab Dip

AppetizerDipLow CarbFish and Seafood

Delicious crab dip with lump crab meat, sour cream, mayonnaise, shallots, dill, lemon zest, white wine vinegar, and Worcestershire sauce.

Photography Credit: Elise Bauer

Winter is fresh crab season here in Northern California. When our local Whole Foods gets in a shipment, we’re first in line for the biggest (more than 2 lbs) fresh, cooked crabs, already cleaned and broken.

Dad calls it “nature’s fast food”. We’ve been known to go through a couple 2 pounders just for lunch!

As with all seafood, the crab’s freshness is imperative. I had to take one back to WF a few weeks ago, because it just wasn’t edible. My bad, I forgot to check.

Although your fish monger should be checking before handing it over to you, you really do need to inspect it before paying for it and taking it home.

The best way to test is to smell. If it smells too fishy, not good.

What to do with leftover crab meat when your eye is hungrier than your stomach? Mix it into a fresh crab dip, refrigerate it overnight and eat it the next day.

If you are no where near a place that sells good, fresh crab, you can of course use canned crab. Trader Joe’s has a good product. I’ve also mixed this dip up with pasta for a lovely crab pasta salad. Yum!

Crab Dip Recipe

  • Prep time: 10 minutes


  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup cooked crab meat
  • 2 Tbsp minced shallots (or green onions or red onions)
  • 1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
  • 1/2 teaspoon of Worcestershire sauce
  • Salt and pepper


Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl.

Fold in the crab meat.

Salt and pepper to taste.

Chill for 2 hours or overnight.

Serve with crackers or carrots and celery.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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12 Comments / Reviews

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Did you make it? Rate it!

  1. Roberta

    It was light and the dill and lemon was a nice added taste. However because it was watery even though I drained the canned crab well, I added two more cans of crab, but it was still too much liquidity. I would add cream cheese the next time to thicken it a but. Very tasty.

  2. Khava

    I wanted to love it but I need some heat to balance out that sweet from the crab. Maybe a vinegar based hot sauce or a fresh jalapeño finely diced. I will try it again.

  3. Ioana

    Made this today and it came out wonderful. Thanks for another great recipe.

  4. Mummyof1

    This recipe is really delicious – I’m pleased to see one that doesn’t use cream cheese or cream. I replaced the sour cream with greek yogurt and used low fat mayonnaise to make it healthier and it still tastes great. Really fresh. Thanks for your recipes!

  5. Marsha

    This recipe calls for “cooked crabmeat”. I usually buy fresh lump crabmeat. Would I need to just saute it in some butter/olive oil before using it in the dip?

    Thank you

    The fresh lump crab meat that you buy at the store is already cooked. You do not need to cook it further. ~Elise

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