Name: Low Sodium Crab Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8 oz reduced-fat cream cheese, softened; ⅔ cup plain low-fat Greek yogurt; 3 tbsp no-salt-added mayonnaise; 1 tbsp apple cider vinegar; Pinch cayenne pepper; 2 tsp no-salt seafood seasoning; 1 tsp lemon zest + 1 tbsp lemon juice; 16 oz no-salt-added crab meat; 4 scallions, chopped; 1 tbsp nutritional yeast (optional); Unsalted crackers or veggie sticks, for serving

This crab dip is warm, creamy, and lightly zesty with lemon and scallions. It’s a perfect low sodium party appetizer made with no added salt ingredients. The texture is smooth with tender chunks of crab, and it bakes up bubbly and golden. Best of all, it’s easy to make, low in sodium, and safe for salt-sensitive diets.

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Table of Contents

Ingredients Needed

8 ounces reduced-fat cream cheese: softened, no salt added.
⅔ cup plain low-fat Greek yogurt: for creamy texture.
3 tablespoons no-salt-added mayonnaise: kidney-friendly brands available.
1 tablespoon apple cider vinegar + pinch cayenne pepper: for tang and mild heat.
2 teaspoons no-salt seafood seasoning: or homemade blend.
1 teaspoon lemon zest + 1 tablespoon lemon juice: fresh and bright flavor.
16 ounces no-salt-added crab meat: or fresh lump crab, drained and picked.
4 scallions: chopped, for mild onion flavor.
1 tablespoon nutritional yeast (optional): for a cheesy flavor without salt.
Unsalted rice crackers or fresh veggie sticks: for serving.

How To Make Low Sodium Crab Dip

Preheat Oven:
Set your oven to 350°F. Lightly coat a 4-cup baking dish with olive oil or non-stick spray.

Mix Base:
In a large bowl, beat cream cheese until smooth (15–30 seconds). Add Greek yogurt gradually and mix until fully combined.

Add Flavorings:
Stir in mayonnaise, vinegar, cayenne, seafood seasoning, lemon zest, and lemon juice. Mix well.

Fold in Crab & Scallions:
Gently stir in crab meat, scallions, and nutritional yeast if using.

Bake the Dip:
Transfer mixture to your baking dish. Bake uncovered for 20–25 minutes until hot and slightly golden on top.

Garnish & Serve:
Top with fresh scallions. Serve warm with unsalted crackers or fresh veggies.

Recipe Tips

Use no added salt crab to keep this kidney-friendly.
Skip the cheese—nutritional yeast adds flavor without sodium.
Add a tiny pinch of cayenne for spice without salt.
Use a DIY salt-free seafood blend with paprika, garlic powder, and lemon zest.

How to Store & Reheat

Room Temperature: Serve within 2 hours.
Fridge: Store in a sealed container for up to 3 days.
Freezer: Not recommended due to texture changes in dairy. Reheat leftovers in the oven at 300°F until warm.

Nutrition Facts (per serving, approx. 2 tablespoons)

Calories: 50
Sodium: 75 mg
Protein: 5 g
Fat: 3 g
Carbs: 1 g
Fibre: 0 g
Sugar: 1 g

FAQs

What kind of crab is best for low sodium crab dip?
Look for no-salt-added canned crab or fresh lump crab meat. Always check the label for sodium content.

Can I make this crab dip ahead of time?
Yes! Prepare it up to 24 hours ahead. Cover and store in the fridge. Bake just before serving.

What can I use instead of sriracha in a low sodium dip?
Try a mix of apple cider vinegar and cayenne pepper for tang and heat without salt.

Is cream cheese high in sodium?
Some types are. Use a reduced-fat, no-salt-added cream cheese to stay sodium-conscious.

Can I freeze this dip?
It’s best fresh. Freezing can affect the creamy texture due to the dairy content.

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