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Hot Crab Dip

Becky Luigart-Stayner
Yield 20 servings (serving size: about 3 tablespoons)
Crab dip is a delightful addition to any appetizer spread. Serve warm with melba toast or pita chips.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

  3. 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.