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Crab and Cream Cheese Dip

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 3 cups
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One 12-ounce container whipped cream cheese, at room temperature

2 tablespoons mayonnaise

1 tablespoon Worcestershire sauce

1/2 lemon, juiced

2 teaspoons dry sherry

1/4 teaspoon crab boil seasoning (recommended: Old Bay)

1/4 teaspoon kosher salt

Freshly ground pepper

One 6-ounce can crabmeat

2 tablespoons minced fresh chives, plus more for garnish

For serving dip:

Red and green bell peppers, squared bottoms

Purple cabbage, ruffled leaves and hollowed out

Radicchio, ruffled leaves and hollowed out

Green cabbage, ruffled leaves and hollowed out


Mini carrots

Icicle radishes

Treviso leaves

Cucumber spears

Cherry tomatoes and green cocktail olives each on sticks

Focaccia strips

Bread sticks (bakery)

Bagel chips, for salmon dip


  1. In a medium bowl, mix together the cream cheese, mayonnaise, Worcestershire, lemon juice, sherry, crab boil seasoning, salt, and pepper. Fold in the crabmeat and chives. Top with additional chives.