Hot Crab Dip

Yield: 3 1/2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 41%
  • Fat: 4.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 10.3g
  • Carbohydrate: 2.5g
  • Fiber: 0.0g
  • Cholesterol: 45mg
  • Iron: 0.3mg
  • Sodium: 223mg
  • Calcium: 92mg

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

  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.
My Notes

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

Add Note

Hot Crab Dip Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy