Cold Crab Dip

Life got in the way, so here we are... a bit late for high crab season, but just in time for summer parties!

This easy crab dip recipe is the perfect appetizer for so many occasions.

It’s a great low carb dip option for game days, holiday parties, as a side dish at a BBQ, or even just a casual movie night at home.

When you break out the REALLY good crab, it’s the perfect party appetizer for New Year’s Eve, engagement parties, etc.

It’s the best crab dip to serve when you’re really looking to impress, and it’s an easy recipe to throw together!

Anyway, let’s get to it.

Ingredients

This is a simple recipe, with ingredients that should mostly be easy enough to find in your local grocery store - assuming it’s got a good cheese section!

As always, I have a few notes for you:

Real Crab Meat

Because cost and availability of crab meat can be an issue, there’s a lot of wiggle room in terms of what kind of crab meat you can use in this.

First off, though - you’ll want to use real crab meat, rather than “krab”, etc - the formed stuff made with pollock fish and fillers. That stuff is carby, usually glutteny, and doesn’t really taste like crab.

If it’s the right time of year - and you have access to it! - go for blue crab. It’s the most traditional choice of fresh crabmeat for crab dip.

Not an option for me, so fresh lump crab meat is my favourite option, when I’m feeling bougie or making this for a special occasion.

Fresh jumbo lump crab meat has fantastic flavour and texture, but it’s not really budget friendly!

Fresh or frozen claw meat is good option when budget is a consideration, as is the kind of fresh “canned” crab you can buy in the chilled area of the seafood counter.

As a last resort, you can use the canned crab available off the shelf, near the canned tuna.

Sometimes I’ll buy some of the really nice stuff, and use canned to fil out the amount needed.

When it comes down to it, go to the seafood section of your grocer and see what works best with your budget and needs.

Smoked Gouda Cheese

This creamy dip is a little different from other crab dip recipes, in that it uses smoked gouda instead of the cheddar cheese, mozzarella cheese, and/or Parmesan cheese that tends to be used.

Personally, I love a smoky seafood dip, and - IMHO - the use of smoked Gouda is a big part of why this is the best cold crab dip recipe I’ve ever made.

If you’re going to substitute cheese, I’d go with another smoked cheese as the first option - smoked cheddar is probably your best bet.

Bacon

You get the best flavour from using a regular pork bacon, but you CAN substitute it out for chicken bacon or turkey bacon if you need to.

You’ll just want to add 1 tablespoon of oil when cooking it and the onions, as you won’t be rendering any fat with the poultry bacon versions.

Everything Else

Rounding out this recipe, you will need:

Full Fat Cream Cheese
Mayonnaise
Sour Cream
Green Onions
Small Onion
Garlic Cloves
Dry White Wine
Salt and Ground Black Pepper

Variations

For a spicy crab dip, add some hot sauce and/or cayenne pepper, just BEFORE seasoning it with salt and pepper.

For an extra smoky dip, use Smoked Mayonnaise instead of regular mayo.

If you don’t want to use the white wine, use 1 tablespoon lemon juice, instead.

I don’t bother using lemon zest in this recipe, as you’re just looking for a little bit of acid to brighten it up - NOT actual lemon taste!

You can use Greek Yogurt in place of the sour cream, if you like.

I’ll usually drain it in a cheesecloth first, just so it’s as thick as the sour cream I tend to use!

If you want to serve this as a hot crab dip, see Hot Smoky Bacon Crab Dip - same creamy base recipe, different techniques!

Keto Dippers

I like to have a selection of low carb veggies to use as dippers.

Cucumber slices, broccoli, and celery sticks are my favourite options for this creamy crab dip, but feel free to use whatever works for you.

Sliced up bell peppers, pork rinds, keto protein chips...

My Crunchy Keto Crackers and Keto Tortilla Chips are also great dippers!

Sometimes I like to make a quick, fathead - adjacent keto flatbread to use in my keto-friendly dips - I’ll try to post the recipe soonish!

How to Make Smoky Bacon Crab Dip

The full recipe is in the printable recipe card at the end of this post, here is the visual walk through:

Saute chopped bacon over medium heat, until the fat starts to render down.

Add chopped onion to the pan, continue cooking until onion is tender. Add about half the garlic, stir well and cook for one more minute.

Remove from heat, transfer to a medium bowl.

Add crab meat, shredded smoked gouda cheese, and sliced green onion, stir well to combine.

Season with salt and pepper, to taste.

Cover dip with plastic wrap, chill for at least 2 hours.

Leftovers and Storage

Leftover dip can be stored in an airtight container in the fridge for 3-5 days.

More Keto Potluck Foods

Looking for low carb options to serve at your next potluck - or bring to a party? I’ve got you covered! Here are a few more delicious recipes:

Keto Funeral Potatoes
Crunchy Keto Crackers
Keto Chewy Lemon Bars
Hot Smoky Bacon Crab Dip
Keto Raspberry Coconut Bars
Smooth Keto Hummus
Low Carb Broccoli Salad
Keto Mushroom Turnovers
Loaded Pierogi Dip
Keto Turkey Meatballs with Cranberry Glaze
Low Carb Creamy Cucumber Salad
Spinach Artichoke Dip
Chicken Bacon Ranch Armadillo Eggs