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Home » The Trawler Restaurant’s Famous Crab Dip + Recipe Makeover Lite version is only 1 SmartPoint per serving!

The Trawler Restaurant’s Famous Crab Dip + Recipe Makeover 🆕 Lite version is only 1 SmartPoint per serving!

By 11 Comments

The Trawler Restaurant in Mount Pleasant, South Carolina, first opened in 1967, one year after I was born and just four years before I moved to Charleston, as an oyster bar. As their business increased, rooms were added on to the original structure until the restaurant had an impressive 15 rooms. It was in the mid-1970’s that I first remember my family and I dined at this wonderful restaurant. So, of course, I was saddened when in 1989 a raging fire consumed the restaurant. However, soon a new structure was built and we once again treated to some of the best dining that Shem Creek had to offer.

Then, Hurricane Hugo paid us a visit and left a path of destruction across the Lowcountry. The restaurant was once again destroyed and rebuilt! After years of serving great food at reasonable prices to families, they became an upscale pricey restaurant catering to the fine dining crowd. After eating at the restaurant for many years I dined there only once after this change and $300 later (yes, there was four alcoholic drinks involved in that bill for two) I came away with a full belly but with a lot less money in my wallet. It was the same quality of food that I used to enjoy when we ate there when the prices were affordable for many families the atmosphere was just not as rustic.

Lighthouse at The Trawler Restaurant on Shem Creek in Mount Pleasant, South Carolina

The Trawler no longer exists, it went bankrupt about four years ago and the site narrowly escaped becoming a condotel but instead was reborn as an event venue, Tavern & Table. Like most, my fondest memories of the dining experience was eating the crackers and complimentary crab dip while we waited for the waitress to come to take our order. The Trawler will never be again but their famous crab dip lives on thanks in part to the persistence of customers, who loved it as much as I did, asking for their recipe!

Below is their simple but delicious crab dip recipe so that you can indulge in some of Charleston’s history that I was lucky enough to live.

Trawler Crab Dip

This delicious dip is 2 SmartPoints per tablespoon!

1 Cup (8oz) Canned Lump Crab Meat
1 Cup Mayonnaise
1⁄2 Cup Shredded Mild Cheddar Cheese
2 Tablespoons French Dressing (orange one)
1 to 1 1⁄2 Teaspoon Horseradish (from dairy case)

Mix ingredients and chill until firm. Serve with Captain’s Wafers.

The Trawler's Famous Crab Dip Recipe

 

Crab Page Divider 

By changing to lighter versions of my ingredients, I was able to enjoy one of my favorite dips while maintaining a healthy diet.

Trawler Crab Dip Recipe

Lite Trawler Crab Dip

This lite version is only 1 SmartPoint per 2 tablespoons!

1 Cup (8oz) Canned Lump Crab Meat
1 Cup Reduced Fat Lite Mayonnaise
1⁄2 Cup 2% Milk Reduced Fat Shredded Mild Cheddar Cheese
2 Tablespoons Fat-Free French Dressing (orange one)
1 to 1 1⁄2 Teaspoon Horseradish (from the dairy case)

Mix ingredients and chill until firm. Serve with celery for no added points or light crackers.

I am thinking that plain unsweetened greek yogurt would also work well with this recipe. What do you think? I would love to hear your thoughts and serving suggestions.

 1 SmartPoint Lite Version of The Trawler's Famous Crab Dip Recipe

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  4. June F Baswell says

    Thank you, thank you for this. I have fond memories of eating at the Trawler when I lived in Charleston and their unmatched crab dip. I remember having it on melba toast. You don’t have their recipe for fish stew, do you? It was amazing, too.

    Reply

    • Paula says

      This recipe is close to the Trawler’s Lowcountry Fish Stew that they used to bring you in a cup.
      6 slices diced bacon
      1 large yellow onion, finely diced
      2 ribs celery, finely diced
      1/2 bell pepper, finely diced
      4 Irish potatoes (1 to 2 cups), peeled and diced small*
      1 or 2 (14.5-ounce) cans stewed tomatoes, plus 1 can of water**
      1/2 teaspoon prepared mustard
      1/2 teaspoon vinegar
      1/2 diced parsley
      1 teaspoon hot sauce
      1/2 cup ketchup
      3 ounces tomato paste
      1 cup tomato sauce
      1 bay leaf
      1 teaspoon Worcestershire sauce
      1/2 teaspoon black pepper
      Dash of garlic salt
      1 1/2 pounds skinless, boneless perch, flounder, red snapper, or whiting fillets, diced
      Pinch of red pepper flakes

      In a soup kettle over medium-high heat, fry the bacon and drain it on a paper towel.

      In the bacon grease, saute the onion, celery and bell pepper.

      In a separate pot, cook the potatoes until they are tender. Drain them.

      When the onions are clear (translucent), add the water and tomatoes and bring it to a boil. Add all of the other ingredients, except the fish. Reduce to simmer. Cover and cook gently for 50 minutes. Stir in the fish and simmer for 10 minutes. Remove from heat and let stand with lid on for 5 minutes.

      *I use red potatoes.
      **The amount you use depends on how thick you like your stew. I like to use two cans of stewed tomatoes and omit the can of water.

      Reply

  7. larescoe says

    Yum! I have never been here before, but these dip recipe sounds delicious! I am definitely going to have to make it sometime. Thanks for sharing!

    Reply

  8. Barrie says

    What an easy recipe! my grandpa used to make a crab dip and haven’t had it in 20 years! I’ll have to make this for my mom and baby bro for this new year’s eve!

    Reply