This is a skinnier version of classic Maryland crab dip. We tend to use crab dip as a condiment in Maryland, we put it on anything! Try using veggies instead of bread to dip to keep the calories down. This is a great way to use up those loose crab claws!


Recipe Summary

15 mins
25 mins
40 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Place Neufchatel cheese in a saucepan over medium-low heat. Heat until cheese softens to a creamy consistency, 2 to 3 minutes. Add milk and mayonnaise, reduce heat to low, and stir until blended. Add onion, celery, Worcestershire sauce, mustard, and seafood seasoning; stir frequently until onion has softened slightly, 5 to 6 minutes.

  • Transfer cheese sauce into a ceramic or glass baking dish. Mix in all but a small handful of mozzarella cheese. Carefully fold crabmeat into the dip, making sure it's evenly distributed. Top with remaining mozzarella and sprinkle with additional seafood seasoning.

  • Bake in the preheated oven until bubbly, 15 to 20 minutes. Garnish with cilantro.

Cook's Note:

When using canned crabmeat, I rinse it through a fine metal strainer and splash lemon juice on the meat to cut any fishy taste. If using already steamed and seasoned crabmeat, use a lighter hand on the Old Bay(R). I also like to sprinkle breadcrumbs on top occasionally.

Nutrition Facts

134 calories; protein 10g; carbohydrates 2g; fat 9.5g; cholesterol 42.1mg; sodium 402mg. Full Nutrition