Curried Crab Dip Recipe For Delicious Meals

By | May 12, 2009

Crab Curry Dip Food Recipe

Curried Crab Ingredients

1 cup crabmeat, cooked
1 scallion or green onion, sliced
16 ounce plain yogurt, low fat or fat free
A dash of red ground pepper
¼ teaspoon salt
1 ½ teaspoon curry powder
Whole grain crackers, low fat


  1. For sieving yogurt: Line a yogurt sieve with a 100% cotton double thickness cheese cloth. Place the medium size bowl below the yogurt sieve.
  2. Place the entire yogurt in the prepared yogurt sieve and cover the sieve.
  3. Place the covered sieve along with the yogurt in the refrigerator overnight. Discard the liquid in the bowl next day morning. Wash the bowl and pat it dry with paper towels.
  4. Combine the thick drained yogurt along with the cooked crabmeat, red ground pepper, curry powder, salt and green onions. Cover the mixture and keep it in the refrigerator to chill for about 4 hours. Garnish with additional green onions before serving, if desired.
  5. Serve the dip with carrot sticks or cucumber sticks or low fat crackers. This recipe makes 2 servings.

Health Tip:

  • Curried crab dip is a very low calorie recipe which provides about 41 calories, 5 gm carbohydrates and 4 gm proteins per serving.
  • This recipe can be considered diabetes friendly as well as heart friendly as it provides very little carbohydrates and negligible amounts of fat.
  • The sodium content of this recipe is about 122 mg per serving, which can be considered low. If you want to cut back the sodium values further avoid adding salt to the dip. Instead you may use any other fresh herbs like mint or parsley.
  • Select large chunks of crabmeat, to do this read the food label before purchasing the crabmeat. If the label is marked with lump or jumbo or black fin then it has the largest parts and if it is marked with special or flake then it has smaller pieces or claw meat. Claw meat or small meat is also equally delicious however it has a brownish color and somewhat different texture than the large meat parts.
  • If you find tiny pieces of shell in the crabmeat then don’t try to perform the painful task of searching for each individual piece. Instead spread the crabmeat under a baking sheet and place the sheet over a broiler. The shell pieces will turn red, and then you can easily pick them out.
  • Reserve the whey which is dripped from the yogurt in the bowl (that is kept in the refrigerator). This whey is nutritious and can be used in place of water for many soup or gravy recipes.