Summer Crab Dip

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.


My thoughts:

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. Perfect for a summer party. Not that you need an excuse to make it.

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