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Creamy Crab Dip

1 1/2 cups
5 Min

Crab Dip is always a favorite, and we've come up with a lighter version that's certainly not lighter on taste!

What You'll Need

  • 1/2 cup plain low-fat yogurt
  • 1/3 cup light mayonnaise
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
  • 1 tablespoon grated onion
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried dillweed
  • 1 (8-ounce) container pasteurized fresh crabmeat, drained (See Note)

What to Do

  1. In a medium bowl, combine all ingredients except crabmeat; mix well. Stir in crabmeat.
  2. Transfer mixture to a serving bowl. Cover and chill until ready to serve. 


  • You can find containers of pasteurized crabmeat in the seafood department of your supermarket. It's a convenient alternative to fresh lump crabmeat, and it's practically shell free. Pasteurized crabmeat can be kept, unopened, for up to 30 days after the purchase date; use an open container within 4 days.
  • Serve Creamy Crab Dip with Melba toast rounds or raw veggies.

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