Hot Crab Dip (Cooking Light)

By Foodiewife

Serve warm with melba toast or pita chips.

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 freshly ground black pepper
• 1 garlic clove, minced
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 2 tablespoons chopped green onion
• 1 pound lump crabmeat, shell pieces removed
• Cooking spray
• 2 tablespoons grated fresh Parmesan cheese
• 1/4 cup dry breadcrumbs

Details

Servings 20

Preparation

Step 1

Preheat oven to 375°.

Combine first 9 ingredients in a food processor; process until smooth.

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.


CALORIES 63 (53% from fat); FAT 3.1g (sat 1.8g,mono 0.1g,poly 0.0g); IRON 0.3mg; CHOLESTEROL 30mg; CALCIUM 29mg; CARBOHYDRATE 1.9g; SODIUM 264mg; PROTEIN 6.8g; FIBER 0.1g

Cooking Light, NOVEMBER 2006