Sorry, but this recipe was just not for me. It could have been cause i used "fake crab" or my choice of hot sauce... but i just don't think it's worth making again. Pretty easy and cool to use cottage cheese, but still just anh.
Hot Crab Dip
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)
More From Cooking Light
Amount per serving
- Calories: 63
- Calories from fat: 53%
- Fat: 3.1g
- Saturated fat: 1.8g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.0g
- Protein: 6.8g
- Carbohydrate: 1.9g
- Fiber: 0.1g
- Cholesterol: 30mg
- Iron: 0.3mg
- Sodium: 264mg
- Calcium: 29mg
- 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
- 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.
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