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
Serve warm with melba toast or pita chips.
Yield: 20 servings (serving size: about 3 tablespoons)
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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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