Hot Crab Dip


POINTS: 2
MAKES: 12 servings
CRISPY RATING: Mmmmm... and actually a pretty good serving size

Ingredients

  • 3/4 Cup Nonfat Sour Cream
  • 8 Ounce Reduced-fat Cream Cheese, softened
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Grated Onion
  • 1 Teaspoon Worcestershire Sauce
  • 3/4 Teaspoon Dry Mustard
  • 1/4 Teaspoon Garlic Powder
  • 1 Teaspoon Old Bay Seafood Seasoning
  • 2 Ounces Lowfat Cheddar Cheese, sharp cheddar, about 1/2 cup
  • 1 Pound Lump Crabmeat, shell pieces removed
  • 1 Dash Paprika

1. Combine sour cream, cream cheese and spices (through Old Bay) in a bowl; stir well with a wire whisk until smooth. Stir in cheddar cheese and crabmeat.

2. 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, celery, carrots.


MY NOTES AND THOUGHTS:

1. I skip the cheddar cheese in this and don't notice it missing. It's still 2 pts, but a bit lower in calories and fat.

2. I also use a bit more crab - I use 1 lb of imitation crab, shredded, and 1 small can of real crab.

3. I make this in a glass pie pan and it pretty much fills it. So 1/12 of a pie pan for 2 pts - pretty good! :)

4. One more important note - I like to use something like celery or carrots as the vehicle for dip. Crackers add up too quickly in points, and celery will give you at least a veggie serving if nothing else.

I saw this recipe on the Weight Watchers Recipe Review board, but it originally came from Cooking Light.

From MC - Per Serving: 96 Calories; 4g Fat (38.7% calories from fat); 11g Protein; 3g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


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