This Crab and Shrimp Dip recipe is an easy seafood dip to whip up and can be served hot or cold. Loaded with sweet and plump shrimp and crab, this crab dip will soon be a family favorite.

There’s a debate going on right now in my house. Are plain potatoes for snacking alone or for dipping? When you have teens in the house, you are constantly buying food – especially with two teenage boys.
Me?! I think chips are best paired with a dip. And it keeps you from inhaling an entire bag in one sitting! Middle child loves mast-o khiar (Persian yogurt with cucumbers), especially when he has potato chips to dip it in.
My eldest loves hot my hot corn dip and my daughter is always asking me to make my tomatillo dip. Today I am sharing one of MY favorite dips, especially on hot summer days: this deliciously cold drab and shrimp dip (seafood dip).
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Recipe highlights
- Simple: When you have guests coming over, you have plenty going on that you don’t want the food to be too much fuss. This dip is not complimented and very easy to whip up. It is packed with fabulous seafood and full of flavor. Best of all, it is perfect for dipping!
- Retro Flair: Seafood dips have been around for decades and remind me of my parents and their party hosting days during the 70s and 80s. I love taking these iconic recipes and giving me a makeover to fit our diet and lifestyle of today. I did this with my pomegranate cheese ball and I also glammed up the classic seafood dip.
- Flavor: The dip base is cream cheese, mayonnaise and sour cream whipped to a frenzy until smooth and creamy. You can use all lump crab meat in this dip, or do what I did and mix a combination of chopped shrimp and crab. Some celery adds crunch and fresh dill gives the dip such a bright herby flavor. You can also serve it hot, but we prefer it cold.
Ingredients you need
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- Lump crab: This is the crab meat you find in a can. It is basically a combination of broken pieces of jumbo lump and a special grade of crab meat. It is more economical to buy lump crab meat than to pull out the meat from crab legs. You can also use imitation crab meat for this dip. I know purists knock down the imitation crab, but it is cheaper than lump crab and is a good alternative if you are on a budget.
- Shrimp: If you are using larger shrimp, be sure to chop it up. If using the small crab salad type shrimps, you don’t need to do any chopping.
- Cream cheese, sour cream and mayonnaise: This is the trifecta that makes the base of the dip. They each bring something different. Cream cheese is thick and provides flavor. Sour cream gives a bit of tang. And the mayonnaise brings some smooth creaminess.
- Celery: I love the flavor and crunch of raw celery, especially in a dip.
- Green onions: You can also use chives and/or chopped onions.
- Fresh dill: Fresh dill gives so much flavor and aroma. You can use dried dill if you can’t find fresh. Swap out fresh with 2 teaspoons of dried dill.
- Lemon juice: You can use fresh lemon juice or bottled. If using fresh, add some grated zest for a bit more flavor.
- Hot sauce: You can add as little or as much hot sauce as you like. I love Cholula and Tapatio brands. You can also use Sriracha or Tobasco.
- Seasonings: garlic powder, sea salt and ground black pepper
Step-by-step directions
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- Combine ingredients. In a medium bowl, use a hand mixer to blend together cream cheese, mayonnaise and sour cream until smooth. Mix in celery, green onions, dill, lemon juice and remaining spices until thoroughly combined. Fold in seafood.
- Chill. Cover and refrigerate until ready to serve. The longer it sits, the better the flavor.
Expert tips and recipe FAQs
I like to serve this dip with a hearty potato chip because I like to get a good helping of yumminess with every bite. You can also use tortilla chips, pita chips or your favorite cracker. And of course, you can use crudites like carrots, celery and cauliflower.
I prepared this to be a cold dip, but you can also serve it up as a warm shrimp dip. Just transfer your dip into an oven safe dish and bake at 350ºF until bubbly, about 20 minutes.
If you want to try a hot seafood appetizer, try my crab rangoon dip or my cheesy crab stuffed mushrooms.
Storing/Freezing Instructions
TO STORE: Store any leftover seafood dip in an airtight container and refrigerate for up to 3 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 3 months.
You can serve this dip both ways! Although I prepared it to be a cold dip, you can also serve it up as a warm crab dip. Just transfer your dip into an oven safe dish and bake at 350ºF until bubbly, about 20 minutes.
You can easily prepare this crab and seafood dip a day before your party. Just keep it refrigerated in an airtight container. You’ll find that the flavor is better with this extra time.
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Crab and Shrimp Dip (Seafood Dip)
Ingredients
- 8 oz lump crab and cooked shrimp chopped
- 5 oz cream cheese softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 cup finely chopped celery
- 2 green onions finely chopped
- 2 tablespoon chopped fresh dill
- 2 teaspoon lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon hot sauce
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Instructions
- In a medium bowl, use a hand mixer to blend together cream cheese, mayonnaise and sour cream until smooth.
- Mix in celery, green onions, dill, lemon juice and remaining spices until thoroughly combined.
- Fold in shrimp and crab.
- Cover and refrigerate until ready to serve. The longer it sits, the better the flavor.
- If you want to serve this dip warm, place contents in an oven-safe dish and bake at 350ºF until bubbly, about 20 minutes.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
This sounds amazing but I have a question. I’m allergic to Mayonnaise and salad dressing due to an egg allergy. Could I use something like Greek yogurt in place of it or something else. Thank you
Hi Monica-
If I had to choose, I would choose sour cream over yogurt. You can also use a vegan mayonnaise, which is egg free.
Laura
I used only shrimp and it was still a hit at the party! Thank you
Hi Savannah-
Yay! That makes me so happy! Thank you for letting me know.
Laura
Do you use 8oz of each crab and shrimp or 8oz combined?
Hi Kelly,
It’s 8-oz total of seafood, any ratio of shrimp and crab.
Laura
I love this recipe! It has me thinking of a Tyler Florence crab dip recipe where you make a creamy crab dip, roasted tomatoes, and then saltines as your cracker of choice. So why not sub in the chips! Now I need to eat lunch. I’m starved!
Oooh, these chips sound great! I will have to see if they are available here in NC. The dip sounds really good too. I’m not a seafood fan, but now I have your creamy base of cream cheese, mayo, and sour cream, and with that, I can make all the dips! And then invite you over (please bring chips) and we shall watch movies and snack!
Also, thank you for making a serving be 1/4 cup. I don’t know anyone who can just eat 2 tablespoons of any kind of dip, let alone homemade!
Um, I never eat just 2-tablespoons of dip! LOL! I’m crazy about my chips and dip. I’ll be happy to chip and dip with you whenever we do get together, my friend!
I am loving the new bags!! We always buy this brand because they are gluten free…they are perfect for dipping into this crab and shrimp dip!
I totally love the bright colors of the bags and you’re right. These chips are perfect for dipping!
I’ve had crab dip and shrimp dip but never crab AND shrimp dip. Love the idea! This is great, and I do like potato chips — either plain or flavored — and a good dip. Dinner! 🙂
Thanks, John! I am a seafood fanatic, so I gotta have both shrimp and crab!