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Hot Crab Dip Recipe

Hot Crab Dip Recipe photo by Taste of Home

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"I lightened up a recipe for traditional crab dip with reduced-fat and fat-free sour cream and cheeses," notes Cammy Brittingham from Cambridge, Maryland. "Feel free to experiment with different cheeses to suit your tastes. This is great for a party because you can make it a day ahead and refrigerate it.

This recipe is:

Healthy

Diabetic Friendly

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Hot Crab Dip Recipe

Prep: 15 min. Bake: 25 min.

Yield: 10 Servings

15 25 40

Ingredients

1 package (8 ounces) fat-free cream cheese
1/2 cup fat-free sour cream
2 tablespoons fat-free mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning
1/2 teaspoon spicy brown mustard
1/2 teaspoon reduced-sodium soy sauce
1/8 teaspoon garlic salt
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 1/2 pound imitation crabmeat, flaked
1/3 cup plus 2 tablespoons shredded reduced-fat cheddar cheese, divided
1/3 cup plus 2 tablespoons shredded part-skim mozzarella cheese, divided
Melba rounds or crackers

Directions

In a large bowl, beat cream cheese until smooth. Add the sour cream, mayonnaise, Worcestershire sauce, seafood seasoning, mustard, soy sauce and garlic salt. Stir in the crab, 1/3 cup cheddar cheese and 1/3 cup mozzarella cheese.
Transfer to a greased shallow 1-qt. baking dish. Sprinkle with remaining cheeses. Bake at 350° for 25-30 minutes or until bubbly around the edges. Serve warm with melba rounds or crackers. Yield: 2-1/2 cups.

Nutritional Facts 1/4 cup (calculated without melba rounds or crackers) equals 91 calories, 3 g fat (2 g saturated fat), 31 mg cholesterol, 320 mg sodium, 5 g carbohydrate, trace fiber, 12 g protein. Diabetic Exchange: 2 lean meat.

Originally published as Hot Crab Dip in Light & Tasty December/January 2005, p19

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Hot Crab Dip

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Reviewed on Apr. 11, 2012 by Wetherallc6

Great straight out of the oven but not as good when room temperature.

Reviewed on Mar. 07, 2011 by knich01@yahoo.com

This is really good but I used fresh black fin crabmeat from the seafood section of my grocery store. I'm amazed that someone from Cambridge would use imitation or canned crabmeat. hailing from Tappe, I only use the real thing!!!