If a cream cheese and crab dip recipe sucks, it will continue to go through its entire existence sucking.

It will forever be stuck in suck mode and remain awful and sucky until something comes along and changes it.

If it’s too tarty, it will tart.

If it’s zesting a little too much, it will continue to zest.

Too much hot spices equals too much fire to taste anything other than burnt crab victims.

It will remain this way until something intervenes and changes things up.

We in the crab recipe development industry refer to the agent of change as “the Tasty Crab Fairies”

The Tasty Crab Fairies come out at night and sprinkles their magical pixie dust on the bad recipes and changes them into wonderful tasting crab concoctions.

Sometimes it takes repeat visits and bloated bellies from the Tasty Crab Fairies to get the recipes just right. But that is a path in which they have chosen to endure.

So to all the Tasty Crab Fairies out there…thank you! I appreciate the hard work.

As an extra bonus, this crab dip recipe can be served warm or cold. Try it out both ways and let me know which way is your favorite.



  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  •  6 ounces imitation crabmeat chopped or you could splurge and use Jumbo lumb blue crab meat
  • salt and pepper to taste


Method to the Rad-ness:

In a medium bowl, mix cream cheese until soft and smooth. Blend in lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic, onions, and crab meat.

For serving cold: Chill covered for at least half an hour or until ready to serve.

For warm dip: Place the dish in a microwavable dish and heat on high setting for two to three minutes. To bake in the oven, preheat your oven to 350 degrees F and bake for ten to twelve minutes.

*The idea is to heat the dip so it is warm but not hot. If you prefer to have a hot crab dip visit our selection of awesome recipes here- Hot Crab Dip.

This dip can be made up to three days in advance.


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