I wouldn't call this crab dip a low fat health food or anything.  But it is definitely lower fat than if I had made it the traditional way.  And considering that almost all of the ingredients are the "light" version, this dip is still very rich and creamy.  Jake and I tried, but failed, to finish it in the 3 days that we decided was the outer limit of how long seafood remains edible in the fridge.

I spent most of my childhood in Maryland where crab dishes are everywhere.  You can't go to a restaurant that doesn't have crab soup or dip or cakes or... you get the idea.  Every year the seniors in high school have a crab feast which, until recently, I didn't realize wasn't a nationwide tradition.  What I'm trying to say is that I never had a choice about whether or not to like crab meat, and then I moved away from Maryland and quickly realized that if I want crab I either have to go back to Maryland or make it myself.  Which is easier said than done because I couldn't find any recipes that looked perfect.  And by perfect I mean "includes a ridiculous amount of Old Bay while simultaneously sticking to my hips as much as possible."  In the end, I threw together a bunch of stuff and it ended up tasty!

Lower Fat Crab Dip:

1 medium onion, diced 2 Tbsp margarine 1/2 tsp garlic powder 1 pound fresh lump crab meat 1 (8 ounce) package of 1/3 less fat cream cheese 1/2 cup low fat sour cream 1/2 cup low fat mayo 2 Tbsp Old Bay seasoning 2 tsp mustard 2 Tbsp Worcestershire sauce salt and pepper to taste

Topping: 1 cup panko bread crumbs 1/4 cup shredded sharp cheddar cheese 1/4 cup grated parmesan cheese 2 Tbsp margarine, melted

On the stove over medium heat, melt the butter and then put the onion in to soften it.  Add in the garlic powder and a dash of salt.  Once cooked, mix the onions with the rest of the ingredients and spread evenly in a casserole dish. 

In another dish, mix the ingredients for the topping.  Spread evenly over the crab dip.

Cook in a 350 degree oven until the topping is lightly browned, about 30-40 minutes.

Serve warm on slices of baguette, tortilla chips, or crackers.