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.

Hot Crab Dip

Photo by Bob R.

  • Prep Time


  • Total Time


  • Servings



  • 8

    ounces reduced-fat cream cheese (Neufchatel), room temperature

  • ¼

    cup reduced-fat sour cream

  • ¼

    teaspoon hot sauce

  • ¼

    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


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


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