Hot Crabmeat Dip

Fresh crabmeat makes this an extraspecial dip that's great for entertaining. Fresh crabmeat usually comes in a 1-pound container, but you can keep the remaining crabmeat in the refrigerator 2 to 3 days. Serve the dip with whole-grain crackers or Melba toast.

Yield: 2 cups (serving size: 1 tablespoon)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 27
  • Fat: 1.9g
  • Saturated fat: 1.1g
  • Protein: 2.1g
  • Carbohydrate: 0.4g
  • Cholesterol: 11mg
  • Iron: 0mg
  • Sodium: 69mg
  • Calories from fat: 63%
  • Fiber: 0g
  • Calcium: 12mg


  • 1 (8-ounce) package 1/3-less-fat cream cheese
  • 2 tablespoons light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 8 ounces lump crabmeat
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons chopped fresh parsley


  1. Combine first 6 ingredients in a medium saucepan; cook over medium heat, stirring constantly, until cheese melts.
  2. Stir in crabmeat, chives, and parsley; cook over medium heat, stirring constantly, until thoroughly heated.
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