Ingredients
8 ounces cream cheese, room temperature
¼ cup sour cream
2 teaspoons fresh lemon juice
¾ teaspoon Old Bay Garlic & Herb Seasoning Blend
⅛ teaspoon cayenne pepper
3 tablespoons green onion, thinly sliced (divided into 2 tablespoons for the dip and 1 tablespoon for garnish)
12 ounces lump crab meat, juices drained (two 6-ounce cans)
Instructions
- In a medium mixing bowl, beat the cream cheese for 1-2 minutes, or until fluffy and smooth, using a hand mixer on medium speed.
- Add the sour cream, fresh lemon juice, Old Bay Garlic & Herb Seasoning Blend, cayenne pepper, and 2 tablespoons of thinly sliced green onions to the bowl with the cream cheese. Stir to combine all ingredients fully.
- Gently fold the drained lump crab meat into the mixture, taking care not to break up the crab lumps too much.
- Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
- When ready to serve, remove the plastic wrap and garnish with the remaining 1 tablespoon of thinly sliced green onions.
Notes
- For a spicier version, add more cayenne pepper or a few dashes of hot sauce.
- Can be made ahead of time for the flavors to meld.
- Substitute Old Bay with garlic powder, paprika, and a pinch of celery salt if needed.
- For a smoother texture, blend the crab meat more finely.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/8 cup (about 2 tablespoons)
- Calories: 120
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg
