The Ultimate Cold Crab Dip

Drain the lump crab meat in a fine-mesh strainer for 5 minutes. Gently spread the meat onto a double layer of paper towels and pat the top dry to remove excess moisture and check for stray shell fragments.

In a large mixing bowl, use an electric hand mixer to beat the softened cream cheese, sour cream, and mayonnaise on medium-high speed until the mixture is aerated and smooth.

Add the lemon juice, lemon zest, Worcestershire sauce, prepared horseradish, and Old Bay seasoning. Beat for an additional 30 seconds until fully incorporated.

Using a silicone spatula, gently fold the dried crab meat, chives, and parsley into the base by hand. Do not over-mix to preserve the large lumps of crab.

Cover and refrigerate the dip for at least 1 hour before serving to allow the flavors to meld and the texture to stabilize. Garnish with smoked paprika before serving.