Hot Crab Dip

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

Elizabeth J. Taliaferro,

Cooking Light

April 1995
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