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Crab Dip Cheeseball

This easy and creamy Crab Dip Cheeseball is the perfect appetizer that combines rich flavors and a fancy presentation, ideal for gatherings.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Cheeseball Base
  • 16 ounces softened cream cheese Room temperature makes it easy to mix
  • 8 ounces lump crab meat or well-drained imitation crab, chopped Real crab is preferred for flavor, but imitation is more budget-friendly
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon Old Bay or seafood seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 clove garlic, very finely minced, or 1/2 teaspoon garlic powder
  • 2 tablespoons chopped parsley or dill
Optional Add-Ins
  • 1/2 cup shredded sharp cheddar
  • a few dashes hot sauce For added heat
Coating
  • 1/2 cup toasted chopped pecans
  • 2 tablespoons parsley
  • everything bagel seasoning Optional

Method
 

Preparation
  1. Drain the crab well, picking through for shells if using lump crab or patting dry if using imitation.
  2. In a bowl, mix the cream cheese, mayo, sour cream, Old Bay, Worcestershire sauce, lemon zest and juice, garlic, green onions, and herbs until smooth.
  3. Fold in the crab gently to keep some tender pieces intact, adjusting seasoning if necessary.
Chilling
  1. Scrape the mixture onto plastic wrap, gather, and shape into a ball. Chill for at least 1 hour.
Coating and Serving
  1. Roll the ball in your chosen coating just before serving.
  2. Serve with buttery crackers, crostini, or crisp veggies.

Notes

Make-ahead: Mix the base up to 2 days ahead and coat on the day of the event. Keep in fridge. Leftovers last 2-3 days. If too soft, add shredded cheddar or cream cheese; if too firm, massage in mayo or sour cream until desired consistency.