Low Sodium Crab Dip

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Traditional crab dips often include high-sodium ingredients like Worcestershire sauce, Old Bay, and cheese. This version uses fresh lemon, herbs, and low-sodium alternatives to create a flavorful dip that’s still indulgent. It’s perfect for pairing with unsalted crackers, celery sticks, or as a topping for baked potatoes.

Ingredients Needed

• 2 (8 oz) packages cream cheese: Use low sodium or reduced-fat if preferred.
• ⅓ cup sour cream: Adds creaminess without salt.
• ⅓ cup mayonnaise: Choose low sodium mayo for best results.
• 2 tablespoons low sodium ketchup (or homemade): Mild sweetness without extra salt.
• 2 teaspoons low sodium Worcestershire sauce (or omit): Adds depth without high sodium.
• 2 cloves garlic, minced: Fresh flavor without salt.
• 1 lemon, zested and juiced: Fresh acidity to brighten the dip.
• 2 teaspoons sodium-free seafood seasoning: Replace Old Bay with a no-salt blend.
• 2 teaspoons paprika (unsmoked): Adds color and flavor.
• 1 teaspoon hot sauce (low sodium): Optional for mild heat.
• 1 teaspoon freshly ground black pepper: For depth without salt.
• ¼ teaspoon cayenne pepper: Adjust to taste.
• 6 ounces shredded white Cheddar cheese, divided: Use low-sodium cheese if available.
• ½ cup sliced green onions: Mild freshness.
• 1 pound lump crab meat: Fresh or pasteurized, drained.

How To Make Low Sodium Crab Dip

Mix the Base:
Preheat oven to 450°F (230°C). In a large bowl, mix cream cheese, sour cream, mayonnaise, ketchup, Worcestershire, garlic, lemon zest and juice, seafood seasoning, paprika, hot sauce, pepper, cayenne, and 4 ounces of cheese until smooth.

Add Crab and Onions:
Fold in green onions and crab meat gently to avoid breaking up the crab.

Bake the Dip:
Transfer to a baking dish, sprinkle remaining cheese on top, and bake for 20 minutes until hot and bubbly. Let rest 10 minutes before serving.

Recipe Tips

• Use fresh lump crab (not canned) to keep sodium low.
• Replace Old Bay with a no-salt seafood seasoning like homemade paprika, celery seed, and thyme.
• For extra creaminess, add plain Greek yogurt (low sodium) instead of mayo.
• Serve with unsalted crackers or sliced veggies to stay low sodium.
• Make ahead: Prepare dip and refrigerate, then bake just before serving.

How to Store & Reheat

• Room Temperature: Serve immediately; do not leave out longer than 2 hours.
• Fridge: Store in airtight container up to 3 days. Reheat in oven at 350°F until warm.
• Freezer: Not recommended; cream cheese may separate when thawed.

Nutrition Facts (per 2 tbsp serving)

• Calories: ~90
• Sodium: ~70 mg (with low sodium swaps)
• Protein: 5 g
• Fat: 7 g
• Carbs: 2 g
• Fibre: 0 g
• Sugar: 1 g

FAQs

Is crab naturally low sodium?
Fresh crab is naturally lower in sodium than canned or imitation crab, making it better for low sodium diets.

What can I use instead of Old Bay seasoning?
A blend of paprika, celery seed, thyme, and garlic powder makes a good sodium-free alternative.

Can I make this dip dairy-free?
Yes, use dairy-free cream cheese and vegan sour cream, and omit cheese or use dairy-free shreds.

Can I serve this dip cold?
Yes, it can be chilled and served as a cold dip, though it’s traditionally served warm.

Try More Recipes:

• Low Sodium Black Bean Dip
• Low Sodium Sour Cream And Onion Dip
• Low Sodium Avocado Dip