Crab spread

Total Time
36 min
11 min
25 min
Here’s a great retro dip to make for your next cocktail party. This classic creamy, cheesy crab dip is delicious with raw veggies, whole grain crackers, or baked tortilla chips. Many varieties of crabmeat are readily available in most supermarkets so choose whichever one best fits your taste preference and budget. While lump crabmeat is available fresh or frozen, it can be quite expensive. A 1-pound can of crabmeat, or imitation crab, is less expensive and can be substituted here if you like. Be sure to carefully pick through all crabmeat—fresh, frozen, or canned—to remove any shell or cartilage.


Fat free cottage cheese

1¼ cup(s)

Fat free cream cheese

3 Tbsp, at room temperature

Cooked crabmeat

1 pound(s), picked over and flaked

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s)


2 medium, chopped

Fresh lemon juice

1 Tbsp

Worcestershire sauce

1 tsp

Dry mustard

1 tsp, powdered

Table salt

¼ tsp

Hot pepper sauce

tsp, 3-4 drops


  1. Preheat the oven to 375°F. Spray a 1-quart baking dish with nonstick spray.
  2. Beat the cottage cheese and cream cheese with an electric mixer on medium speed in a large bowl until smooth and creamy. Stir in the crab, cheddar cheese, scallions, lemon juice, Worcestershire sauce, mustard, salt, and hot pepper sauce. Transfer to the baking dish.
  3. Bake, uncovered, until bubbly, about 25 minutes. Serve hot or let cool slightly and serve warm. Yields 1/4 cup per serving.