Hot Crab Dip

Serve warm with melba toast or pita chips.

Yield: 20 servings (serving size: about 3 tablespoons)

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

Preparation

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.

Nutritional Information

Calories:

63 (53% from fat)

Fat:

3.1g (sat 1.8g,mono 0.1g,poly 0.0g)

Protein:

6.8g

Carbohydrate:

1.9g

Fiber:

0.1g

Cholesterol:

30mg

Iron:

0.3mg

Sodium:

264mg

Calcium:

29mg