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Crab Dip

  • Servings


  • 1 bu Scallions, sliced thin
  • 1 bu Chives, sliced thin
  • 3 stalks Celery, minced
  • 1 small Shallot, minced
  • 2 cloves Garlic, grated on a microplane or minced
  • 1 lemon, juiced and zested
  • 1 tsp sriracha
  • 3 Tbsp Dijon Mustard
  • 6 oz Cream cheese, room temperature
  • 1 C Sour Cream
  • ¾ C Mayonnaise
  • 2 C Shredded Colby Jack Cheese
  • 1 lb Lump Crab Meat
  • 1 tsp Old Bay Powder
  • Salt & Pepper to taste


  1. In a large bowl add sour cream, mayonnaise, cream cheese, dijon mustard, sriracha, the juice and zest of a lemon, garlic, shallot, celery, chives and scallions and 1 ¼ cups of cheese. Mix thoroughly until combined.
  2. Add crab and fold into the rest of the dip, being careful not to break up the crab lumps. Taste and season with Salt and Pepper as needed.
  3. Place in a baking dish, ramekin or bread bowl and top with remaining 3/4 cup of cheese and a sprinkle of Old Bay. Bake at 350 degrees for 20 - 25 minutes - until cheese has melted and bubbly and warm throughout.

You may want a bigger spoon.

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