Cool and Crunchy Crab Dip

recipe
While fresh crabmeat makes this dip extra special, canned lump crabmeat makes a great substitute and can be kept in the pantry to use at a moment's notice. Serve with your favorite crackers and crisp raw vegetables.

Yield:

12 servings (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 67
Caloriesfromfat 38 %
Fat 2.8 g
Satfat 1.6 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 5.6 g
Carbohydrate 4.5 g
Fiber 0.4 g
Cholesterol 28 mg
Iron 0.2 mg
Sodium 304 mg
Calcium 54 mg

Ingredients

3/4 cup fat-free sour cream
4 ounces block-style 1/3-less-fat cream cheese, softened
1 cup finely chopped celery
1/4 cup minced fresh chives
1/4 cup fat-free Thousand Island dressing
3/4 teaspoon salt
1 (8-ounce) container lump crabmeat, drained and shell pieces removed
Chopped chives (optional)

Preparation

Combine fat-free sour cream and cream cheese in a large bowl; stir with a whisk until smooth. Stir in celery, 1/4 cup chives, dressing, and salt. Gently fold in the crabmeat. Garnish with additional chives, if desired.

Note:

Lorrie Hulston Corvin,

November 2004
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