Hot Crab Dip

Yield: roughly 30 (yields 3-2/3 cups)
Source: The Complete Cooking Light Cookbook


3/4 cup fat-free sour cream
2 tablespoons fresh lemon juice
1 tablespoon grated fresh onion
1 tsp. Worcestershire sauce
3/4 tsp. dry mustard
1/4 tsp. garlic powder
1 (8-oz) tub light cream cheese, softened
1/2 cup (2 oz) shredded reduced-fat sharp cheddar cheese
1 pound lump crabmeat, drained and shell pieces removed
Cooking spray


  1. Preheat oven to 325.
  2. Combine first 7 ingredients in a bowl; stir well with a whisk. Stir in cheddar cheese and crabmeat.
  3. Spoon crabmeat mixture into a 1-1/2 quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325 for 30 minutes or until thoroughly heated. Serve warm with crackers or breadsticks.


Healthy Units: 1 per 2 tablespoons
cal 43; fat 2 g; protein 4.8 g; carb 1.2 g; fiber 0g

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