This Seafood Dip is super super easy and tasty! There’s a rich cream cheese base that’s topped with seafood sauce, imitation crab and plenty of fresh veggies, dill and zesty lemon!
This seafood dip was originally posted in September 2015, but has been updated with new pics, recipe details and some small tweaks in the recipe.
Today I’m re-sharing a favourite easy peasy imitation crab dip with you guys.
It literally takes about 10 minutes to whip up (which makes it a fabulous candidate for taking to parties this summer).
And, I don’t know about you, but whenever I see a delicious dip at a party, I gravitate towards it. I’m pretty sure I could make an entire meal out of dip. You too?
What Goes in this Seafood Dip
- Cream cheese
- Plenty of fresh lemon juice (and zest) to brighten things up
- Seafood (cocktail) sauce
- Imitation crab
- Veggies, like celery and green onion
- Dill & a little black pepper
How to Make This Dip
Basically, this seafood dip has a creamy base and is topped with everything else. Super duper easy! So, all ya have to do is…
- Place softened cream cheese in a food processor
- Add mayo
- Pour in fresh lemon juice
- Blend until smooth, combined & creamy
- Start layering seafood dip – spread cream cheese mixture evenly onto a large platter (about 12-inch platter)
- Spoon over seafood sauce
- Sprinkle imitation crab over top
- Top with chopped celery
- Green onion goes next
- Sprinkle over some black pepper and dill (dried or fresh)
- Give an extra squeeze of lemon juice over top
- Sprinkle with some fresh lemon zest for extra lemon flavour
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Can I Use Another Type of Seafood?
This dip is made with imitation crab (which is super convenient) because it’s all ready to use when you are.
If you don’t like imitation crab, though, you have other options (which is always a good thing, if you ask me). Other delicious options are –
- Chopped cooked fresh crab
- Small cooked shrimp, roughly chopped
Tip: If you opt to use frozen shrimp that are already cooked, thaw them, chop and squeeze any excess water out of ’em with a tea towel before adding to the dip.
Can I Make this Cream Cheese Dip Ahead of Time?
This seafood dip can be made a few hours (or a day) ahead.
Just prepare, cover and place in your refrigerator until you are ready to enjoy.
How Long Does this Dip Last
Store leftovers (covered) in the fridge and enjoy within 2 to 3 days.
What to Serve with this Dip
- I love to serve this seafood cream cheese dip with crackers. Nothing fancy, it just works.
- However, if you are a fan of chips, you can totally use those instead.
- If you’d rather keep things lower carb, serve with your fave veggies.
Tip: Serve as part as a seafood platter with some other seafood faves when entertaining. This smoked salmon appetizer would be lovely to go along with
More Tips & Variations for Making this Imitation Crab Dip
Ensure your cream cheese is softened to room temperature so it blends well with the mayo and lemon juice.
Chop the imitation crab, celery and green onion small. Nobody wants big chunks when dipping.
The variety of seafood sauce (aka ‘cocktail sauce’) you use will impact how ‘zesty’ the seafood dip is. I like to use seafood sauces with lots of horseradish, but you use whatever you prefer.
Kick it up a notch with this great seafood sauce/cocktail sauce (from Champagne Tastes), if you want to make your own.
Both dried dill or fresh dill works. Use whatever you have. Just remember, if using fresh you want about 1/3 more (dried is more potent).
You can use sour cream or yogurt in place of mayo if you like.
Zest lemon before juicing (it’s way easier to get the zest off that way).
Don’t have a lemon zester? Use a box grater on the smallest size.
Other Easy Dip Recipes you May Enjoy
Hope you love this easy seafood dip as much as we do!
Until next time take care and chit chat again soon,
Make this imitation crab dip? That’s awesome! Love it if you left a comment below. Many thanks!
Seafood Dip (made in about 10 minutes!)
- 250 gram package light cream cheese , softened
- 1/2 cup mayo
- 1 lemon , divided (zest & juice (zest before juicing))
- 1/2 cup seafood sauce (aka 'cocktail sauce')
- 1/2 pound crab flavoured alaskan polluck (also known as 'imitation crab', chopped (about 230 grams))
- 1 stalk celery , chopped small
- 3 stalks green onion , chopped
- 1/4 teaspoon dried dill
- 1/4 teaspoon black pepper
- chopped fresh dill (garnish, optional)
- In a food processor, combine cream cheese with mayo and juice from half a lemon until combined and smooth, about 1 to 2 minutes. Spread mixture evenly over a round plate, about 12 inches in diametre.
- Next, spread seafood sauce/cocktail sauce evenly over cream cheese mixture.
- Top with imitation crab, then celery, green onion, dill and pepper. Squeeze about 1 to 2 tablespoons of lemon juice over the dip from remaining half of lemon. Sprinkle with lemon zest and garnish with fresh dill, if using. Serve with your favourite crackers or chips. Enjoy!
- Ensure your cream cheese is softened to room temperature so it blends well with the mayo and lemon juice.
- Chop the imitation crab, celery and green onion small.
- The variety of seafood sauce (aka ‘cocktail sauce’) you use will affect how ‘zesty’ the seafood dip is. Use what you enjoy!
- Both dried dill or fresh dill works. Use whatever you have. Just remember, if using fresh you want about 1/3 more (dried is more potent).
- You can use sour cream or yogurt in place of mayo if you like.
- Zest your lemon before juicing
- For more tips and variations, please see body of post above.