Hot Crab Dip

Name: Hot Crab Dip
Ingredients: 8 ounces reduced-fat cream cheese (Neufchatel), room temperature; 1/4 cup reduced-fat sour cream; 1/4 teaspoon hot sauce; 1/4 teaspoon crab boil spices, (recommended: Old Bay); 1 garlic clove, minced; Kosher salt and freshly ground pepper; 12 ounces fresh crab meat, picked over for bits of shell and patted dry; 2 scallions, thinly sliced; 2 tablespoons chopped fresh parsley; 2 to 3 teaspoons fresh lemon juice; Whole-wheat crackers for serving, optional

11 ingredients

6 steps

Ingredients

8 ounces reduced-fat cream cheese (Neufchatel), room temperature
1/4 cup reduced-fat sour cream
1/4 teaspoon hot sauce
1/4 teaspoon crab boil spices, (recommended: Old Bay)
1 garlic clove, minced
Kosher salt and freshly ground pepper
12 ounces fresh crab meat, picked over for bits of shell and patted dry
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley
2 to 3 teaspoons fresh lemon juice
Whole-wheat crackers for serving, optional

Directions

1

Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper.
2

Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes.
3

Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more.
4

Serve immediately.
5

Nutritional analysis per 1/4 cup serving (does not include crackers)
6

Calories 125; Total Fat 8g (Sat Fat 4g, Mono Fat 2g, Poly Fat 0.5g); Protein 11g; Carb 2g; Fiber 0g; Cholesterol 58mg; Sodium 349mg