What kind of crab should I use for dip?

Unless you buy live crabs, whether in the shell or picked, crab is cooked and ready to eat. Usually, pasteurized crab meat is sold in sealed cans or plastic jars. There are various types such as claw, fancy, lump or special. In the case of this recipe, since the crab is mixed together with the other ingredients, you do not need to spring for the fancy or lump type. I would choose the least expensive option.

Do I have to bake it?

No, because the crab is fully cooked and ready to eat you can eat this dip without baking it. In fact I like it just as much when it is served cold! It is great with celery sticks and veggies for a lighter option!

What is crab dip served with?

We always have it with crackers, but it is also great with crostini or raw vegetables.

Is crab dip low-carb?

Yes! Serve it with low-carb dippers such as cheese crisps and low carb veggies.

Can this be made ahead?

Prepare the dip and place it in the baking dish. Cover and refrigerate up to 24 hours. Bake covered with foil for 15 minutes. Then uncover and continue baking until hot all the way through.

Healthy Hot Crab Dip

Name: Healthy Hot Crab Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 32
Cuisine: American
Ingredients: 8 ounces reduced-fat cream cheese (neufcatel), softened; 2/3 cup plain low-fat Greek yogurt; 3 tablespoons mayonnaise; 1 tablespoon plus 1 teaspoon sriracha; 2 teaspoons old bay seasoning; 1 teaspoon lemon zest plus 1 tablespoon lemon juice; 16 ounces pasteurized crab meat, picked; 4 scallions, chopped plus more for garnish if desired; 4 tablespoons Parmesan cheese, divided; 15 oz Crackers, for serving

Description

This spicy creamy Hot Crab Dip is a fantastic healthier appetizer to share for with friends and family! It is packed with sweet delicious crab, spicy Sriracha, lemon zest, scallions and spices. It’s even good served cold!

Ingredients

Units Scale

8 ounces reduced-fat cream cheese (neufcatel), softened
2/3 cup plain low-fat Greek yogurt
3 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon sriracha
2 teaspoons old bay seasoning
1 teaspoon lemon zest plus 1 tablespoon lemon juice
16 ounces pasteurized crab meat, picked
4 scallions, chopped plus more for garnish if desired
4 tablespoons Parmesan cheese, divided
15 oz Crackers, for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees F. Coat a 4 cup baking dish or skillet with cooking spray.
Beat cream cheese in a large bowl with an electric mixer until smooth, about 15 to 30 seconds. Add Greek yogurt, a little at a time and mix until evenly incorporated. Add in mayonnaise, sriracha, old bay seasoning, lemon zest and lemon juice. Beat to combine.
Stirring by hand, add in scallions, crab meat and 2 tablespoons Parmesan. Transfer to the prepared baking dish. Top with the remaining 2 tablespoons Parmesan cheese.
Bake until hot, 20 to 25 minutes. Sprinkle with scallions if using. Serve the dip with crackers.

Notes

To Make Ahead: prepare through step 3. Cover with foil and refrigerate up to 24 hours in advance. Bake covered, 15 minutes. Remove foil, and continue baking until hot all the way through.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: appetizer
Method: Oven
Cuisine: American

Nutrition

Serving Size: 2 tablespoons dip and 5 crackers
Calories: 91
Fat: 3 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 5 g