Makeover Hot Crab Dip Recipe
Makeover Hot Crab Dip Recipe photo by Taste of Home
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Makeover Hot Crab Dip Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 10 servings


  • 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

Nutritional Facts

1/4 cup: 91 calories, 3g fat (2g saturated fat), 31mg cholesterol, 320mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 12g protein. Diabetic Exchanges: 2 lean meat.


  1. 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.
  2. 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.
Originally published as Hot Crab Dip in Light & Tasty December/January 2005, p19

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Wetherallc6 User ID: 6629954 57760
Reviewed Apr. 11, 2012

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

[email protected] User ID: 2975957 65619
Reviewed Mar. 7, 2011

"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!!!"

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