Cool and Crunchy Crab Dip

Name: Cool and Crunchy Crab Dip
Yield: 12 servings (serving size: 1/4 cup)
Ingredients: ¾ cup fat-free sour cream; 4 ounces block-style 1/3-less-fat cream cheese, softened; 1 cup finely chopped celery; ¼ cup minced fresh chives; ¼ cup fat-free Thousand Island dressing; ¾ teaspoon salt; 1 (8-ounce) container lump crabmeat, drained and shell pieces removed; Chopped chives (optional)

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While fresh crabmeat makes this dip extra special, canned lump crabmeat makes a great substitute and can be kept in the pantry to use at a moment's notice. Serve with your favorite crackers and crisp raw vegetables.

By Lorrie Hulston Corvin

Recipe by Cooking Light November 2004

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Recipe Summary

Yield:

12 servings (serving size: 1/4 cup)

Nutrition Info

Ingredients

¾ cup fat-free sour cream
4 ounces block-style 1/3-less-fat cream cheese, softened
1 cup finely chopped celery
¼ cup minced fresh chives
¼ cup fat-free Thousand Island dressing
¾ teaspoon salt
1 (8-ounce) container lump crabmeat, drained and shell pieces removed
Chopped chives (optional)

Directions

Step 1

Combine fat-free sour cream and cream cheese in a large bowl; stir with a whisk until smooth. Stir in celery, 1/4 cup chives, dressing, and salt. Gently fold in the crabmeat. Garnish with additional chives, if desired.

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Nutrition Facts

Per Serving:

67 calories; calories from fat 38%; fat 2.8g; saturated fat 1.6g; mono fat 0.7g; poly fat 0.2g; protein 5.6g; carbohydrates 4.5g; fiber 0.4g; cholesterol 28mg; iron 0.2mg; sodium 304mg; calcium 54mg.

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Cool and Crunchy Crab Dip

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Recipe Summary

Ingredients

Directions

Nutrition Facts

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All Reviews for Cool and Crunchy Crab Dip

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Cool and Crunchy Crab Dip

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Cool and Crunchy Crab Dip