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Nutrition Facts
Serving Size 1 (47g) Recipe makes 20 servings
Calories 70
Calories from Fat 29		(41%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 228mg		9%
Potassium 120mg		3%
Total Carbohydrate 2.1g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.3g
Protein 7.9g		15%
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Hot Crab Dip

Recipe #377307 | 1 hour | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: appleydapply
Jun 15, 2009

I've been on a search for lower-fat recipes that don't taste low-fat. This is a great dip recipe from Cooking Light. Of course, you can always use the full-fat ingredients if you prefer.

SERVES 20 (change servings and units)

Ingredients

1 cup fat-free cottage cheese
1/2 teaspoon grated lemon rind
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 garlic clove, minced
1 (8 ounce) package low-fat cream cheese, softened (also called neufchatel cheese)
2 tablespoons chopped green onions
1 lb lump crabmeat, shell pieces removed
cooking spray
2 tablespoons grated fresh parmesan cheese
1/4 cup dry breadcrumbs

Directions

1
Preheat oven to 375°.
2
Combine first 9 ingredients in a food processor; process until smooth.
3
Combine cottage cheese mixture, cream cheese, and onion in a large bowl; gently fold in crab. Place crab mixture in an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 30 minutes. Sprinkle with Parmesan and breadcrumbs. Bake at 375° for 15 minutes or until lightly golden.
4
Serve with pita crisps, melba toast, or bagel chips.