Hot Crab Dip
- Active Time 20m
- Total Time 50m
Makes about 1 1/2 cups (serving size: 2 tablespoons)
A touch of cayenne and lemon is the perfect foil to the flavorful crabmeat in our reduced-fat dip. Make it a meal: EatingWell’s Wonton Chips make a great dipper.
- 1/2 cup nonfat cottage cheese, pressed
- 4 ounces reduced-fat cream cheese (Neufchâtel)
- 2 small cloves garlic, minced
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground pepper
- 8 ounces fresh or frozen and thawed crabmeat, well drained and patted dry
- 1 tablespoon lemon juice
Place the pressed cottage cheese and cream cheese in a food processor or blender and blend until smooth. Transfer to a medium saucepan and add the garlic, Worcestershire sauce, Old Bay seasoning, cayenne and pepper. Heat over low heat until warm, 2 to 3 minutes, stirring frequently. Add the crab and lemon juice; stir well. Heat until warm, 30 to 40 seconds. Remove from the heat and serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
48 calories; 2g total fat; 1g total saturated fat; 21mg cholesterol; 99mg sodium; 1g carbohydrates; 0g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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