Cheesy Crab Dip- Family Circle

I found this recipe in my current Family Circle magazine and it looks super.  I just put it in the oven.  Update to follow with my review and a pic of it done.

This is the link, but I also put the recipe because you need to sign up (free) to see their recipes.

Cheesy Crab Dip

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Makes: 12
Cheesy Crab Dip
Nutrition FactsServings Per Recipe 12 

  • Amount Per Serving
  • Calories 114
  • Total Fat (g) 8
  • Saturated Fat (g) 4
  • Cholesterol (mg) 25
  • Sodium (mg) 464
  • Carbohydrate (g) 5
  • Protein (g) 6

Percent Daily Values are based on a 2,000 calorie diet


  • 8 ounces  reduced-fat cream cheese, softened
  • 1/3 cup  light mayonnaise
  • 1/3 cup  fat-free milk
  • 2 tablespoons  chopped fresh dill, plus more sprigs, to garnish
  • 1 teaspoon  Worcestershire sauce
  • 1/4 teaspoon  garlic salt
  • 2/4 pound  imitation crabmeat (surimi), coarsely chopped
  • 6 tablespoons  grated Parmesan cheese
  • Sliced carrot, celery, cucumber and radishes, for dipping


1. Heat oven to 350 degrees F. Coat a 9-inch
pie plate with nonstick cooking spray.

2. In a large bowl, combine cream cheese, mayonnaise, milk, dill, Worcestershire sauce and garlic salt. Fold in imitation crabmeat. Spoon mixture evenly into prepared pie plate. Sprinkle Parmesan cheese evenly over top.

3. Bake at 350 degrees F. for 25 to 30 minutes until lightly browned. Cool slightly.

4. Garnish with dill sprigs and serve with sliced vegetables.


***Okay… so I forgot to take a pic… whoops.  It was pretty darn good and it ended up being my dinner in which I inhaled about a third of it while wiggling a crying baby, finishing the dinner for the rest of the fam, and getting ready to go shopping.  The “cheesy” of it is the cream cheese in the middle and the parm is on the top.  I think I might add some cheese to the middle mix next time just because I love cheese that way.  It was really good, though, so I would say try it.


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