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Hot Crab Dip

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Source: © EatingWell Magazine

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Active Time:  20 Minutes
Total Time:  50 Minutes
Yield:  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.

RECIPE INGREDIENTS

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

DIRECTIONS

Place pressed cottage cheese and cream cheese in a food processor or blender and blend until smooth. Transfer to a medium saucepan and add garlic, Worcestershire sauce, Old Bay seasoning, cayenne and pepper. Heat over low heat until warm, 2 to 3 minutes, stirring frequently. Add crab and lemon juice; stir well. Heat until warm, 30 to 40 seconds. Remove from heat and serve immediately.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008

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Nutrition Facts per Serving
Yield: Yield: Makes about 1 1/2 cups (serving size: 2 tablespoons)

Calories:

Fat. Total:

Protein:

Carbohydrates, Total:

Fat, Saturated:

% Cal. from Fat:

38%

Cholesterol:

21mg

Sodium:

99mg

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Hot Crab Dip

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