I wouldn’t call this crab dip a low fat health food or anything. But it is definitely lower fat than if I had made it the traditional way. And considering that almost all of the ingredients are the “light” version, this dip is still very rich and creamy. Jake and I tried, but failed, to finish it in the 3 days that we decided was the outer limit of how long seafood remains edible in the fridge.
I spent most of my childhood in Maryland where crab dishes are everywhere. You can’t go to a restaurant that doesn’t have crab soup or dip or cakes or… you get the idea. Every year the seniors in high school have a crab feast which, until recently, I didn’t realize wasn’t a nationwide tradition. What I’m trying to say is that I never had a choice about whether or not to like crab meat, and then I moved away from Maryland and quickly realized that if I want crab I either have to go back to Maryland or make it myself. Which is easier said than done because I couldn’t find any recipes that looked perfect. And by perfect I mean “includes a ridiculous amount of Old Bay while simultaneously sticking to my hips as much as possible.” In the end, I threw together a bunch of stuff and it ended up tasty!
Lower Fat Crab Dip:
1 medium onion, diced
2 Tbsp margarine
1/2 tsp garlic powder
1 pound fresh lump crab meat
1 (8 ounce) package of 1/3 less fat cream cheese
1/2 cup low fat sour cream
1/2 cup low fat mayo
2 Tbsp Old Bay seasoning
2 tsp mustard
2 Tbsp Worcestershire sauce
salt and pepper to taste
1 cup panko bread crumbs
1/4 cup shredded sharp cheddar cheese
1/4 cup grated parmesan cheese
2 Tbsp margarine, melted
On the stove over medium heat, melt the butter and then put the onion in to soften it. Add in the garlic powder and a dash of salt. Once cooked, mix the onions with the rest of the ingredients and spread evenly in a casserole dish.
In another dish, mix the ingredients for the topping. Spread evenly over the crab dip.
Cook in a 350 degree oven until the topping is lightly browned, about 30-40 minutes.
Serve warm on slices of baguette, tortilla chips, or crackers.