MAKES: about 4 cups of dip


This dip comes together quickly and has a nice spicy kick. If you like your dip really spicy, try doubling the hot sauce and adding another jalapeno pepper or two.


1 pound imitation crab
1 fresh jalapeno pepper, minced, seeds and white veins removed
1/2 cup grated Pepper Jack cheese
1 tablespoon sriracha hot sauce
1 cup low-fat sour cream
1/4 cup grated Parmigiano-Reggiano cheese (regular grated parmesan in a green can is ok too)


1. Preheat the oven to 375 degrees F. Coarsely chop the imitation crab. Seed and mince the jalapeno, discarding seeds and white veins.

2. In a medium sized bowl combine crab, jalapeno, pepper-jack cheese, sriracha sauce, and sour cream. Toss gently to mix.

3. Spoon the mixture into a pie pan or a 9x9 square baking dish. Sprinkle the Parmigiano-Reggiano cheese evenly on the top of the crabmeat mixture.

4. Bake until golden brown and bubbly, about 20 minutes. Remove from the oven and let sit for about 5 minutes before serving.


This dip is excellent with crackers or tortilla chips, or on miniature slices of toasted bread.