A Kid’s Favorite Crab Spread


Alaskan king crab – a true giant

Crab is a mild-tasting shellfish that most people like, even the kids. It is low in fat, containing only  82 calories in a 3-ounce serving, while supplying a third of your daily protein needs. Crab is a brain food, supplying four times the vitamin B12 you need a day to keep the ideas coming and your blood humming. B12 protects nerve cells and the sheath that shields the nerve pathways. It also builds red blood cells that support your muscles and keep your energy levels up.

Crab is a source of sodium, though, so if you have to watch salt levels closely, crab should be kept as an occasional treat. This crab spread, and the one for crab cakes I plan to post next, are party foods, intended to serve a crowd. An added plus is that this spread is sinfully easy to make. So whip it up next time you have the family over, and enjoy!


A Kid’s Favorite Crab Spread
Serves 8 as an appetizer

  • 8-ounce package cream cheese (the light version works well, for less fat)
  • 1 tablespoon skim milk (or whatever kind of dairy you prefer)
  • 2 teaspoons Worcestershire sauce
  • 7 1/2-ounce can crab meat (or two of the small tins of crab), about 200 grams dry weight
  • 2 tablespoons chopped green onion
  • 3 tablespoons toasted slivered almonds
  1. Combine cheese with milk and Worcestershire sauce and cream together well.
  2. Drain the crab and squeeze out excess liquid. Add the crab meat and the chopped onion to the cheese mix and combine thoroughly.
  3. Put into a small shallow baking dish.
  4. Top with slivered almonds toasted until brown in a dry cast-iron frying pan over medium heat  (about 4 minutes). Don’t leave these out, unless you are allergic to nuts. The crunch adds to the deliciousness of this spread.
  5. Bake uncovered at 350F for 15 minutes.
  6. Serve with small crackers and raw veggies, like carrots, cukes, and red peppers. Have spreaders handy.
crab meat brand_edited

Canned crab meat comes in many qualities at various price points.


I’ve also made this with lobster meat but we all prefer the crab – it’s cheaper, too! Use real crab, not imitation crab which is made from pollock, a fish similar to cod. You can buy crab meat in cans or frozen in bags. No need to splurge on chunky leg meat for this dish, because flaked crab (lower left in the above photo) is fine.

Many people also add 1/4 cup mayo, tabasco sauce,  jalapenos, and/or some shredded cheese, like an aged cheddar. But these are not necessary! Kids and adults alike will dig into this spread, just as it is.


Bon Appétit!

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