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+ servings
A bowl of dip, with Crab

Coosaw Island Creamy Cold Crab Dip

Jenny from Not Entirely Average
An icy cold beer and a bowl of Coosaw Island Creamy Cold Crab Dip will put you on a trajectory back in time to the early days of the Lowcountry of South Carolina.
1 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Appetizer
Cuisine American
Servings 16 (approximately 4 tablespoons per person)
Calories 48 kcal


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    Ingredients for Coosaw Island Creamy Cold Crab Dip

    • 8 ounces cream cheese, softened
    • 6 tablespoons sour cream
    • 2 teaspoons fresh lemon juice
    • zest of half a lemon
    • 1 tablespoon Old Bay seasoning, or additional to taste
    • 16 ounces lump crab meat, picked and cleaned, all moisture squeezed out
    • 1 tablespoon fresh chives or green onions


    The Method

      Please note that the cream cheese should be soft enough to mix using the tines of a fork. Allow cream cheese to soften on a counter for at least 2 hours.

      • Blend together the cream cheese, sour cream, lemon juice, and seasoning using the tines of a fork until smooth.
      • Fold in half of the crab meat and half of the chives. Do this gently and do not over-mix. Fold in the remaining crab and barely mix so as to distribute lump meat throughout.
      • Transfer to a bowl, cover, and chill until ready to serve.
      • Before serving, gently stir the dip to loosen it some. Shake 1 or 2 shakes of additional Old Bay atop the dip to give it color. Garnish with the lemon zest and the remaining chives.
      • Serve with basic Captain's Wafer crackers. Ice cold Allagash White or Shock Top Lemon Shandy pair exceptionally well. Alternatively, a well chilled Bordeaux Blanc such as Barons de Rothschild Lafite Legende.


      Serving: 1servingsCalories: 48kcalCarbohydrates: 1gProtein: 8gFat: 1gSaturated Fat: 1gCholesterol: 16mgSodium: 340mgPotassium: 104mgFiber: 1gSugar: 1gVitamin A: 57IUVitamin C: 2mgCalcium: 70mgIron: 1mg
      Keyword appetizer, crab, dip, no mayo