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Hot Crab Dip

Hot Crab Dip

Cooking Light APRIL 1995

  • 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

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.

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
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Hot Crab Dip recipe

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