Drain the lump crab meat to remove any shells and excess liquid. We used a spoon to press down the crab meat in a strainer.

Wash and dry the red bell pepper. You will need ¼ cup of finely chopped red bell pepper, which is about ¼ of a large bell pepper. Finely chop it into small pieces. Make sure the bell pepper is very finely chopped so that it disperses evenly in the dip.

Wash and dry the lemon. Zest a little bit of the lemon and squeeze the lemon juice. We used a few zests of lemon in this recipe and 1/2 teaspoon of lemon juice.

Thoroughly combine the wedges of laughing cow cheese and 0-fat plain greek yogurt in a bowl. Option: You can substitute laughing cow cheese for 4 tablespoons of fat-free or light cream cheese.

Add the lemon juice, lemon zest, garlic powder, Worcestershire sauce, cracked pepper, salt, fresh chives, fresh parsley, old bay seasoning, and stone-ground mustard to the bowl. Thoroughly mix the ingredients.

Add the lump crab meat and finely chopped bell pepper to the bowl and thoroughly combine all of the ingredients.

To eat this crab dip cold, you can enjoy it with some crackers or bread.