Hot Crab Dip

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

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Nutritional Information

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

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

  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.
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