Cool and Crunchy Crab Dip

While fresh crabmeat makes this dip extra special, canned lump crabmeat makes a great substitute and can be kept in the pantry to use at a moment's notice. Serve with your favorite crackers and crisp raw vegetables.

Yield: 12 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 38%
  • Fat: 2.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.6g
  • Carbohydrate: 4.5g
  • Fiber: 0.4g
  • Cholesterol: 28mg
  • Iron: 0.2mg
  • Sodium: 304mg
  • Calcium: 54mg


  • 3/4 cup fat-free sour cream
  • 4 ounces block-style 1/3-less-fat cream cheese, softened
  • 1 cup finely chopped celery
  • 1/4 cup minced fresh chives
  • 1/4 cup fat-free Thousand Island dressing
  • 3/4 teaspoon salt
  • 1 (8-ounce) container lump crabmeat, drained and shell pieces removed
  • Chopped chives (optional)


  1. Combine fat-free sour cream and cream cheese in a large bowl; stir with a whisk until smooth. Stir in celery, 1/4 cup chives, dressing, and salt. Gently fold in the crabmeat. Garnish with additional chives, if desired.
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