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.

Recipe by Oxmoor House January 2008

Gallery

Recipe Summary

prep:
4 mins
cook:
5 mins
total:
9 mins
Yield:
2 cups (serving size: 1 tablespoon)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

27 calories; fat 1.9g; saturated fat 1.1g; protein 2.1g; carbohydrates 0.4g; cholesterol 11mg; sodium 69mg; calories from fat 63%; calcium 12mg.
Advertisement