This is my favorite crab dip. We usually just dump everything in the crock pot and cook and serve. It is really good. Of course being from Maryland, I do add Old Bay. We serve with crackers and Fritos.
Hot Crab Dip
3/4 cup nonfat sour cream
2 tablespoons fresh lemon juice
1 tablespoon grated fresh onion
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
(I also add 1 tsp of Old Bay)
1/4 teaspoon garlic powder
1 (8-ounce) tub reduced-fat cream cheese, softened
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 pound lump crabmeat, shell pieces removed
Vegetable cooking spray
Paprika
Combine the first 7 ingredients in a bowl; stir well with a wire whisk. Stir in cheddar cheese and crabmeat.
Spoon the crabmeat mixture into a 1 1/2-quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325° for 30 minutes or until thoroughly heated. Serve warm with plain crackers.
Yield: 3 1/2 cups (serving size: 1/4 cup)
CALORIES 92 (41% from fat); FAT 4.2g (sat 2.2g,mono 1.3g,poly 0.3g); IRON 0.3mg; CHOLESTEROL 45mg; CALCIUM 92mg; CARBOHYDRATE 2.5g; SODIUM 223mg; PROTEIN 10.3g; FIBER 0.0g
Cooking Light, APRIL 1995
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