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Rich Crab Dip

:  November/December 1993

Your rating: None Average: 3.7 (10 votes)

In our healthier version of this ultra-rich dip, the crabmeat plays a starring role while a blend of pureed nonfat cottage cheese and reduced-fat cream cheese provides all the creaminess you would expect. Serve with slices of whole-grain baguette.


READER'S COMMENT:
"Excellent! Would have never guessed it was light. "
Rich Crab Dip Recipe

Makes: About 1 1/2 cups

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1/2 cup nonfat cottage cheese
  • 4 ounces reduced-fat cream cheese, (Neufchâtel)
  • 2 small cloves garlic, minced
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon cayenne pepper
  • 8 ounces crabmeat, any shells or cartilage removed, drained and patted dry
  • 1 tablespoon lemon juice

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Preparation

  1. Place cottage cheese in a fine-mesh sieve and press on it to remove excess moisture. Transfer the cottage cheese to a food processor or blender; add cream cheese and blend until smooth. Transfer to a medium saucepan and add garlic, pepper, Worcestershire, Old Bay and cayenne. Heat over low heat, stirring frequently, until warm, 2 to 3 minutes. Add crab and lemon juice; stir well. Heat until warm, 30 to 40 seconds. Remove from heat and serve immediately.

Nutrition

Per 2-tablespoon serving: 48 calories; 2 g fat ( 1 g sat , 1 g mono ); 21 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 6 g protein; 0 g fiber; 99 mg sodium; 86 mg potassium.

Exchanges: 1 lean meat


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Holiday
Super Bowl
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Christmas
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Style/Theme
Entertaining, casual
Entertaining, formal
Ease of Preparation
Easy
Total Time
1 hour or less
Type of Dish
Appetizer
Main Ingredient
Shellfish
Ethnic/Regional
American
Meal/Course
Appetizers
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
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Publication
November/December 1993
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