Easy Cold Crab Cocktail Dip Recipe with Cream Cheese

What is it about summertime that brings on the seafood cravings? This easy cold crab cocktail dip is an old favorite that I would make any time we stayed at the beach. 

It’s laid back and simple with only a few ingredients, and brings those beachy vibes to anywhere you might be. And bonus – it’s keto-friendly, low carb and naturally gluten free. 

I love hot crab dip in the colder months. Warm, cheesy, golden brown crab dip at holiday parties is so awesome. But this right here? This is the best crab dip for summer.

It’s cool, refreshing and you can prep the whole thing in advance, making it the perfect party appetizer for low key summer nights. 

What’s in this Cold Crab Dip

This easy cold crab dip recipe comes together with just four simple ingredients:

• Lump crab meat. We’re going to flake the crab meat with a fork, so there is no reason to buy jumbo lump crab meat, which is more expensive. 
• Cream cheese. Full fat or neufchatel cheese will work in this recipe. 
• Quality cocktail sauce. Look for Kelchner’s or another brand that has enough bite without being too sweet. 
• Fresh tarragon. This herb is a classic pairing for shellfish, and it’s subtle anise flavor really complements the crab. If you don’t like the flavor of tarragon, try using fresh parsley instead. 

What kind of Crab Meat to use in this Recipe

Let’s keep it real – crab meat is expensive! A way I like to save a few bucks is choosing lump crab meat instead of jumbo lump crab meat. You’re going to flake the crab meat with a fork for this recipe anyway. So unless you’re serving crab cocktail, I see no reason to pay up for the jumbo kind. 

I have not tested this recipe using claw meat or imitation crab meat, but they are certainly other options. 

How to Make this Cold Crab Cocktail Dip

It takes about 5 minutes to whip up this easy crab dip recipe. Be sure to start with your cream cheese at room temperature so that it’s easy to stir. 

Then, flake the crab meat with a fork, but only a little bit. Be careful not to make the pieces too small. Then just combine the crab meat and cream cheese mixture together with the tarragon. 

What to serve with Cold Crab Dip

I like to serve this dip with simple water crackers, which remind me of the little oyster crackers that were on the table at old school seafood restaurants. Saltines and salted gluten free crackers are other good options. 

If you’re keeping it keto, try using sliced rounds of cucumber or zucchini or celery sticks. It’s super refreshing!

Is this creamy crab dip healthy? 

This cold crab cocktail dip is low carb, gluten free and keto-friendly. When served with fresh, crunchy veggies for dipping, it’s the perfect appetizer for those who are watching their carb intake.

For strict keto dieting, be sure to read the labels when shopping for cocktail sauce, as sometimes it can add sneaky grams of sugar. 

This dip is also high in protein, thanks to the lump crab and cream cheese. 

How long will this dip last in the fridge? 

This is a great make-ahead recipe, and will also stay fresh in your refrigerator for 2-3 days if you happen to have leftovers. I’ve never seen it happen, but you never know! 

Be sure to store this dip in an airtight container or cover the serving bowl tightly with plastic wrap before refrigerating. 

Variations on this Cold Crab Dip Recipe

Here are some twists on this simple, summery dip: 

• If you’re not a fan of the anise flavor of tarragon, try using fresh parsley or diced green onions instead. 
• To add more of a kick to this dip, give it a few drops of hot sauce or a few shakes of Old Bay seasoning. 
• For a natural flavor complement, squeeze in some fresh lemon juice before serving. 
• To add tanginess, replace half of the cream cheese with sour cream. 

​A Note about the Cocktail Sauce

The cocktail sauce you use in this dip really matters. The cheap stuff is going to yield a sweeter dip. And if that blows your hair back, then go for it. But I like this dip when it’s got a little bit of a bite, which comes from having enough horseradish in the cocktail sauce. 

Now, it’s easy enough to make your own cocktail sauce out of ketchup and horseradish. But if you buy it pre-made, I highly recommend Kelchner’s. It is quite simply the bomb and it’s the only cocktail sauce I buy.

If you’re unable to find Kelchner’s at your local grocery store, I’d recommend adding a teaspoon of horseradish to whatever other cocktail sauce you’re using. 

When you make this easy cold crab dip with cream cheese & cocktail sauce, I’d love to hear about it! Leave a comment or drop a rating below. Enjoy! 

For more crabby recipes, try these:

• Crab & Corn Pasta with Sherry Cream Sauce
• Herby Maryland Crab Cakes
• Skinny Crabmeat Stuffed Mushrooms

For more easy appetizers, try these:

• Greek Feta Dip with Pepperoncini
• Easy Pimento Cheese Dip
• Spinach Artichoke Bites