Hot Crab Dip

MAKES: 12 servings
CRISPY RATING: Mmmmm... and actually a pretty good serving size


  • 3/4 Cup Nonfat Sour Cream
  • 8 Ounce Reduced-fat Cream Cheese, softened
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Grated Onion
  • 1 Teaspoon Worcestershire Sauce
  • 3/4 Teaspoon Dry Mustard
  • 1/4 Teaspoon Garlic Powder
  • 1 Teaspoon Old Bay Seafood Seasoning
  • 2 Ounces Lowfat Cheddar Cheese, sharp cheddar, about 1/2 cup
  • 1 Pound Lump Crabmeat, shell pieces removed
  • 1 Dash Paprika

1. Combine sour cream, cream cheese and spices (through Old Bay) in a bowl; stir well with a wire whisk until smooth. Stir in cheddar cheese and crabmeat.

2. Spoon the 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 plain crackers, celery, carrots.


1. I skip the cheddar cheese in this and don't notice it missing. It's still 2 pts, but a bit lower in calories and fat.

2. I also use a bit more crab - I use 1 lb of imitation crab, shredded, and 1 small can of real crab.

3. I make this in a glass pie pan and it pretty much fills it. So 1/12 of a pie pan for 2 pts - pretty good! :)

4. One more important note - I like to use something like celery or carrots as the vehicle for dip. Crackers add up too quickly in points, and celery will give you at least a veggie serving if nothing else.

I saw this recipe on the Weight Watchers Recipe Review board, but it originally came from Cooking Light.

From MC - Per Serving: 96 Calories; 4g Fat (38.7% calories from fat); 11g Protein; 3g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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