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Hot Crab Dip

Yield 3 1/2 cups (serving size: 1/4 cup)

Ingredients

  • 3/4 cup nonfat sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated fresh onion
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1 (8-ounce) tub reduced-fat cream cheese, softened
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 pound lump crabmeat, shell pieces removed
  • Vegetable cooking spray
  • Paprika

Nutrition Information

  • calories 92
  • caloriesfromfat 41 %
  • fat 4.2 g
  • satfat 2.2 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 10.3 g
  • carbohydrate 2.5 g
  • fiber 0.0 g
  • cholesterol 45 mg
  • iron 0.3 mg
  • sodium 223 mg
  • calcium 92 mg

How to Make It

  1. Combine the first 7 ingredients in a bowl; stir well with a wire whisk. Stir in cheddar cheese and crabmeat.

  2. Spoon the crabmeat mixture into a 1 1/2-quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325° for 30 minutes or until thoroughly heated. Serve warm with plain crackers.