Baked Crab Dip

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 35.1
  • Total Fat: 1.1 g
  • Cholesterol: 9.7 mg
  • Sodium: 112.5 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Baked Crab Dip calories by ingredient

Number of Servings: 20


    4 oz fat-free cream cheese, softened
    1 cup fat-free sour cream
    6 oz canned crabmeat, 1 can, drained & flaked
    1 cup Sargento Reduced Fat Mild or Sharp Cheddar Shredded Cheese
    2 medium scallion(s), thinly sliced


In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions.
Cut off the top third of sourdough loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside.

Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls.

Bake, uncovered, at 350 for 45-50 minutes or until the dip is heated through. Garnish with green onions if desired. Serve with toasted bread cubes and crackers. Yield: 5 cups.

Yield: Approximately 20 Servings

Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking.

Number of Servings: 20

Recipe submitted by SparkPeople user SLJGEMINI75.