Hot Crab Dip

Reduced fat cream cheese and sour cream are the healthy key to this creamy dip. A bit of crab boil spice, hot sauce, lemon and herbs keep it fresh tasting.
  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 8 servings
  • Nutrition Info
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8 ounces reduced-fat cream cheese (Neufchatel), room temperature

1/4 cup reduced-fat sour cream

1/4 teaspoon hot sauce

1/4 teaspoon crab boil spices, (recommended: Old Bay)

1 garlic clove, minced

Kosher salt and freshly ground pepper

12 ounces fresh crab meat, picked over for bits of shell and patted dry

2 scallions, thinly sliced

2 tablespoons chopped fresh parsley

2 to 3 teaspoons fresh lemon juice

Whole-wheat crackers for serving, optional


  1. Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately.
  2. Nutritional analysis per 1/4 cup serving (does not include crackers): Calories 125; Total Fat 8g (Sat Fat 4g, Mono Fat 2g, Poly Fat 0.5g); Protein 11g; Carb 2g; Fiber 0g; Cholesterol 58mg; Sodium 349mg
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