Hot Crab Dip

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0% would make this recipe again

Submitted by Rebecca Larratt-Smith, Diététiste, Grand River Hospital (MB)

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Ingredients

1 3/4 cup cream cheese, light, softened 260 g
onions, finely chopped 20 g
1 tsp lemon 1/4 lemon
2 tsp Worcestershire sauce 10 mL
1/8 tsp ground pepper 0.4 g
cayenne pepper, to taste [optional]
170 g canned crab

Method

  1. Preheat oven to 375° F (190° C).
  2. Place cream cheese in a bowl. Add onion, lemon juice, Worcestershire sauce, black and cayenne pepper. Mix well. Stir in non dairy creamer. Add crab meat and stir until blended.
  3. Place mixture in oven-safe dish. Bake uncovered for 15 mins or until hot and bubbly. Serve warm with low sodium crackers or pita bread triangles.

or

  1. Microwave until mixture is hot and bubbly— approximately 4 mins, stirring after each 1–2 mins.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

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