Somebody who loves crab the way that I do can't stick to just one cold crab dip recipe (or hot, for that matter!). I've got several in my arsenal! The crab dip appetizers below are all simple to make, delicious, and stuffed full of crab. But they're also all very different. For some of these recipes you want to use the freshest, highest quality lump crabmeat you can find. Others are more flexible, allowing even for the use of imitation crab. So you can pick and choose! You can also find more appetizer recipes here! If you can get it, I definitely suggest using fresh lump crabmeat if you can. That's impossible? Frozen, well drained crabmeat works great, too.

Tip for Canned Crab Meat: In recipes, canned crabmeat is generally less fresh and flavorful, but here's a trick for brightening up the flavor. Soak your canned crab in milk for about an hour, drain it, and rinse it in cold water before combining with the rest of your ingredients. It helps to perk it up.

Tropical Crab n' Coconut Dip with Cilantro and Lime

There's a reason why out of all the cold crab dip recipes on this page, this one comes first. It's hands-down my favorite, and the one that I tend to make when I really want to impress. The flavors are bright and unusual, and the coconut brings out the very best in the crab (this is a great addition to a Hawaiian party or luau!). Make this once, and you'll be bombarded with requests for this recipe for months to come.

This cold crab dip recipe is also great if you're on a budget. You can replace about 1/2 of crab meat with cooked shredded/chopped lobster or shrimp if that's less expensive for you. Also, if you prefer a sweeter dip, this one is great with about 1/4 to 1/3 C. finely chopped ripe mango.

Serve this coconut crab dip with tortilla chips, water crackers, chunks of crusty bread, or whatever you have lying around. I love it with sweet potato chips!

• Print this Recipe

Ingredients:
1 lb. lump crab meat
3/4 to 1 C. unsweetened flaked coconut
1/3 C. coconut milk (unsweetened)
1/2 C. sliced green onion
1 1/2 jalapeño chilies, minced
1/2 C. minced cilantro
1/2 C. mayonnaise
2 tbsp. freshly squeezed lime juice
Salt and pepper, to taste

Instructions: 1. Pick over and coarsely shred your crab meat. Set aside.

2. Combine the coconut milk, green onion, and jalapeño in a blender. Blend until smooth.

3. In a medium mixing bowl, stir together the mayonnaise, lime juice, and cilantro until combined.

4. Pour coconut milk mixture over. Mix well.

5. Stir in flaked coconut. Fold in crab meat. Add salt and pepper to taste.

6. Transfer to your serving container and refrigerate, covered, until ready to serve or at least one hour.

Simply Delicious Cream Cheese Crab Dip Recipe

When you have an ingredient as wonderful as crabmeat, you don't need to add a lot of other ingredients to make it shine. In fact, less is often best! This recipe is simple to make and tastes divine. If you're low on funds, this cold crab dip recipe is also wonderful made with finely shredded imitation crabmeat. Not exactly the same flavor or texture, of course, but still wonderful!

If you feel like misbehaving, I've also tried this recipe with 1/4 cup of cooked crisp bacon pieces, and it was fabulous that way, too. When using bacon, I generally switch out the dill in the recipe for about 1/2 tsp. creole seasoning. But do whatever you like! In general, this is a pretty flexible cold crab dip recipe.

Serves about 6-10 people and tastes great on crackers, bread, or crudites.

• Print this Recipe

Ingredients:
1 lb. fresh, frozen or canned crabmeat
8 oz. sour cream
8 oz. cream cheese, softened
1/2 C. celery, finely minced
1/4 C. sweet onion, finely minced
1 tbsp. lemon juice
1/4 tsp. dried dill
1/2 tsp. Tabasco
1 tbsp. chopped fresh parsley (more for garnish, if desired)
pinch salt
freshly ground black pepper, to taste
Paprika (for garnish)

Instructions: 1. Combine sour cream and cream cheese in a medium mixing bowl. With a handheld electric mixer, mix on medium-low speed, until fluffy and well-combined.

2. With a spatula or wooden spoon, stir in vegetables, lemon juice, dill, Tabasco, parsley, and salt and pepper to taste.

3. Gently stir or fold crab meat into the mixture.

4. Scoop into a serving bowl and refrigerate, covered, about an hour before serving (or more). Garnish with paprika and more parsley if desired. Serve cold.

Gorgonzola, Lemon, and Cream Cheese Crab Dip Recipe

Now, the idea of a dip made with gorgonzola and crab meat may seem a little unusual. And I guess it is! But it's also incredibly delicious. You can use a stronger blue cheese in this if you like, but I find the gorgonzola to be a perfect balance to the crab --nutty and flavorful without overpowering the delicate flavor of your crab meat.

Depending on the texture of your gorgonzola and whether or not you use fresh lump crab meat, this dip may turn out a little thick. Thin it out with a bit of milk or sour cream if needed. Don't add more mayo, though, or you'll get an overwhelming mayonnaise taste. Great served with crackers, tortilla chips, or potato chips!

• Print this Recipe

Ingredients:
12 oz. crabmeat
1 C. crumbled gorgonzola cheese
2/3 C. cream cheese, softened
3 tbsp. mayonnaise
1 tbsp. milk or cream (optional, for thinning)
1 tsp. Worcestershire sauce
2 cloves garlic, minced or pressed
2 tsp. freshly squeezed lemon juice
1/2 tbsp. Old Bay seasoning
1/2 to 1 tsp. red pepper flakes
Sliced green onions, for garnish

Instructions: 1. In a medium mixing bowl, combine the cheese, cream cheese, and mayo. Beat until well mixed. Add milk or cream if and as needed to thin.

2. Stir in Worcestershire sauce, garlic, lemon, Old Bay, and red pepper flakes. Fold in crab meat.

3. Transfer to a nice serving bowl.

4. Cover and refrigerate at least an hour or two before serving.