Cold Crab Dip with Crusty Baguette

Do you know how many times I had to double check to make sure I put a b instead of a p? OH, YOU WOULD, TOO.

Cold Crab Dip with Crusty Baguette / Bev Cooks

Um, I have the fanciest, easiest, most exquisite but not intimidating crab dip for your Memorial Day weekend. And I’m serious. It’s the type of dip that you make with the intention of being a dip, and then you end up hauling it into your mouth with a spoon mid afternoon, shoving it between two slices of soft bread for a quick lunch sandwich, and making little patties to fry into crab cakes first thing in the morning with avocado slices and tomato because it’s who you are. That good.

Cold Crab Dip with Crusty Baguette / Bev Cooks

And just look at how simple this is.

My one rule is – don’t use imitation crab meat. THAT’S where the p would be appropriate, hahahahah! Oh.

Go full-on good crab! LUMP crab. This is 2019. Not sure what that has to do with it, but I’m sure you can come up with something.

Half a block of cream cheese (room temp!), a Tbs. or two of mayo, and a PEENCH (that’s the way my sister says pinch. Peench. Who wants to tell her it’s 2019? Again, not sure what the year has to do with this, but I feel like it all comes back to it somehow.) of salt. Just a peench. Little peench.

And chives! Little onion-y essence kick. WE SHOULD START A BAN- no? Okay.

Cold Crab Dip with Crusty Baguette / Bev Cooks

First up, in a mixing bowl with tons of glare, mix together the softened cream cheese, mayo, Old Bay and chives. Just mash it and mix it until it’s all together and dip-like and face plant worthy. But we’re not done.

Cold Crab Dip with Crusty Baguette / Bev Cooks

Just dump and fold the crab in. And that’s it. Once it’s all mixed together, just stick your head in it and see what it needs. And try to pull your head out if you can. You may need a friend nearby. Trust me.

Cold Crab Dip with Crusty Baguette / Bev Cooks

Slice that baguette and toast or grill it with olive oil, a PEENCH (curses) of salt, and onion powder!

Want to know why I added onion powder to the bread instead of garlic powder? Because it’s 2019. I have no idea.

Cold Crab Dip with Crusty Baguette / Bev Cooks

Now serve it up! This little Lazy Susan thingy is pretty handy, I have to say. It’s from the Food Network line at Kohl’s, and you’ll want to just spin spin spin it for days.

The dip though – we need to talk. It’s unreal. I really wanted the crab to shine, because on its own it already shines, so all we had to was enhance. You’ve just spent a mortgage payment on that lump crab, so a touch of tangy mayo, the mild cream cheese to bind it, the Old Bay to season, and the chives to tie it all together? MAGNIF. You won’t be able to pause on the snarfing, I swear it.

Obviously serve it with rosé because it’s almost summer and you enjoy life happiness.

Cold Crab Dip with Crusty Baguette / Bev Cooks

Memorial Day? DUH.

Cold Crab Dip with Crusty Baguette
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  • 1 pound lump crab meat
  • 4 oz room-temp cream cheese
  • 1-2 Tbs. Mayonnaise
  • 1 Tbs. Old Bay seasoning
  • 2 Tbs. chopped chives
  • 1 baguette (sliced and toasted with a drizzle of olive oil, a pinch of salt and onion or garlic powder)


  1. In a large mixing bowl, mix together the cream cheese, mayo, Old Bay Seasoning and chives. Fold in the lump crab meat and once combined, taste it to see if it needs any salt. Throw in a pinch if needed.
  2. Serve the cold crab dip with toasted baguette.
  3. Serves 6-8, as a side dip.

Cold Crab Dip with Crusty Baguette / Bev Cooks

^ This is me inviting myself to your party, unofficially officially. ^

(This post is definitely in partnership with the Food Network and Kohl’s, but all crab inhalings are totally my own. We coo?)

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7 Responses to Cold Crab Dip with Crusty Baguette

  1. Nancy May 23, 2019 at 2:47 pm #
    When you first started talking about "peench", you didn't say a peench of what! Or did I just totally miss it? Probably......
    • Bev Weidner May 24, 2019 at 1:44 pm #
      Oh gosh!! A peench of salt! Updating now. :)
  2. Erin May 24, 2019 at 3:07 pm #
    Any suggestions for a chive substitute? I would love to make it this weekend (for someone who would not like the chives)!
    • Anonymous June 24, 2019 at 11:49 am #
      Suggest spring onions (scallions), especially the greener end of the stalk, for colour.
  3. vex 3 May 31, 2019 at 9:09 pm #
    Thank for your writting. You have made it very clear that the problem is happening. I really like your way of thinking
  4. Erin Bloys June 4, 2019 at 10:57 am #
    I have to say, you always make me laugh my ass off.
  5. Foam insulation May 11, 2021 at 11:11 am #
    Awesome article, thanks for sharing this great and useful post.

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