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.
Baltimoreans love crab dip. It is at pretty much any party or celebration and the recipes are often a closely guarded secret. I shared my recipe a while back and while I love it, when I went to make it again it just seemed a little too heavy for August. The original has a lovely melt-y cheesiness which means a trip in the oven which I just couldn’t face. This recipe is further lightened up by using Greek yogurt instead of sour cream which gives it a nice but not overpowering tang and Neufchâtel instead of cream cheese. I always use canola mayonnaise instead of regular so no sub was needed for that. Just as tasty, just a little lighter. A skinny crab dip if you will. Perfect for a summer party. Not that you need an excuse to make it.