Hot Crabmeat Dip

recipe
Fresh crabmeat makes this an extraspecial dip that's great for entertaining. Fresh crabmeat usually comes in a 1-pound container, but you can keep the remaining crabmeat in the refrigerator 2 to 3 days. Serve the dip with whole-grain crackers or Melba toast.

Yield:

2 cups (serving size: 1 tablespoon)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 27
Fat 1.9 g
Satfat 1.1 g
Protein 2.1 g
Carbohydrate 0.4 g
Cholesterol 11 mg
Iron 0 mg
Sodium 69 mg
Caloriesfromfat 63 %
Fiber 0 g
Calcium 12 mg

Ingredients

1 (8-ounce) package 1/3-less-fat cream cheese
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
8 ounces lump crabmeat
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh parsley

Preparation

Combine first 6 ingredients in a medium saucepan; cook over medium heat, stirring constantly, until cheese melts.

Stir in crabmeat, chives, and parsley; cook over medium heat, stirring constantly, until thoroughly heated.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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