Hot Crab Dip

Hot Crab Dip Recipe
Becky Luigart-Stayner
Crab dip is a delightful addition to any appetizer spread. Serve warm with melba toast or pita chips.

Yield:

20 servings (serving size: about 3 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 63
Caloriesfromfat 53 %
Fat 3.1 g
Satfat 1.8 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 6.8 g
Carbohydrate 1.9 g
Fiber 0.1 g
Cholesterol 30 mg
Iron 0.3 mg
Sodium 264 mg
Calcium 29 mg

Ingredients

1 cup fat-free cottage cheese
1/2 teaspoon grated lemon rind
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1 (8-ounce) block 1/3-less-fat cream cheese, softened
2 tablespoons chopped green onion
1 pound lump crabmeat, shell pieces removed
Cooking spray
2 tablespoons grated fresh Parmesan cheese
1/4 cup dry breadcrumbs

Preparation

Preheat oven to 375°.

Combine first 9 ingredients in a food processor; process until smooth.

Combine cottage cheese mixture, cream cheese, and onion in a large bowl; gently fold in crab. Place crab mixture in an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 30 minutes. Sprinkle with Parmesan and breadcrumbs. Bake at 375° for 15 minutes or until lightly golden.

Laura Martin,

Cooking Light

November 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note