Low Cal Crab Dip

This low cal crab dip trims the fat without trimming the flavor. Reduced-fat cream cheese and light sour cream form the creamy base, while horseradish, dry mustard, and Worcestershire build a layered sharpness that masks the missing fat completely.

The food processor does the heavy work. All the soft ingredients go in together and whirl until silky, then the crab and shredded cheddar fold in by hand. That stir-in step is what keeps the crab in distinct flakes instead of being pureed into mush.

Use fresh-picked crab meat if you can get it, or pasteurized lump from the refrigerated case. Skip the canned shelf-stable stuff, the texture goes mealy and the flavor turns metallic.

Serve with vegetable crudités, whole grain crackers, or warm pita triangles.

Pro Tips

• Pick through the crab with your fingers before adding it. Even premium lump hides shell fragments that ruin a dip.
• Chill the dip at least 1 hour before serving. The flavors meld and the dip firms into proper scooping consistency.
• Adjust horseradish to taste. Some brands are sharp, others mild, so add half first and taste.
• Bring to room temperature 15 minutes before serving. Straight-from-the-fridge dip is too stiff to scoop without breaking crackers.

Variations

• Stir in 2 tablespoons of fresh chopped chives or scallions for a brighter, cleaner finish.
• Add a squeeze of lemon juice and a teaspoon of Old Bay seasoning for a Chesapeake-leaning version.
• Bake at 350°F (175°C) for 20 minutes, topped with extra cheddar, for a hot crab dip with a golden crust.