16 oz blue crab claw meat
8 oz Neufchâtel*, at room temperature
3/4 cup 2% Greek yogurt
2 1/2 tablespoons mayonnaise
1 1/2 tablespoons Old Bay
1/2 tablespoon Worcestershire sauce
1/4 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon mustard powder
1/4 teaspoon ground lemon peel
1 shallot, minced
In a medium bowl, mix all ingredients until they are evenly distributed. If you'd like, mix using a stand mixer with the paddle attachment instead of by hand.
Refrigerate overnight prior to serving, if possible. Store, refrigerated, in an air-tight container 5-7 days.
*AKA reduced fat cream cheese, not the French cheese with the same name.