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Hot Crab Dip |
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Terrific served warm with
pita chips...
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1 cup |
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fat free
cottage cheese |
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½ tsp |
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grated lemon
peel |
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2 Tbs |
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fresh lemon
juice |
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1 Tbs |
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dijon
mustard |
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1½ tsp |
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worcestershire sauce |
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1 tsp |
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tabasco
sauce |
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½ tsp |
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salt |
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1/8 tsp |
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freshly
ground black pepper |
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1 clove |
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garlic,
minced |
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8 oz |
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block
1/3-less-fat cream cheese, softened |
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2 Tbs |
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chopped
green onion |
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1 lb |
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lump
crabmeat, shell pieces removed |
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2 Tbs |
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grated fresh
Parmesan cheese |
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¼ cup |
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dry
breadcrumbs |
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1 |
Preheat oven to
375°F. |
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2 |
Combine first 9
ingredients in a food processor; process until smooth. |
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3 |
Combine cottage
cheese mixture, cream cheese, and onion in a large bowl;
gently fold in crab. Place crab mixture in an 11x7-inch
baking dish coated with cooking spray. Bake for 30
minutes. Sprinkle with Parmesan and breadcrumbs. Bake
for an additional 15 minutes or until lightly golden. |
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Servings: 20 |
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Yield: Serving Size 3
Tbs. per person |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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61.09 |
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Calories From Fat (37%) |
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22.77 |
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% Daily Value |
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Total Fat
2.50g |
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4% |
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Saturated Fat 1.41g |
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7% |
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Cholesterol
20.68mg |
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7% |
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Sodium
191.78mg |
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8% |
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Potassium
113.50mg |
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3% |
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Carbohydrates
2.45g |
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1% |
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Dietary Fiber 0.12g |
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0% |
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Sugar 0.30g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
2.33g |
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Protein
6.85g |
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14% |
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Recipe Source |
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Light |
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All Rights Reserved.
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