Baked Crab Dip

Name: Baked Crab Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 170 grams 170 g fresh crabmeat, well drained; 113 grams 115 g whipped cream cheese; 8 servings Crostini, Baked Pita Chips, Baked Wonton Crisps, baked potato chips; 3 Tbsps snipped fresh chives; 118 milliliters 25 g finely chopped fresh flat-leaf parsley; 1 teaspoons hot sauce, such as Tabasco; 2 Tbsps fresh lemon juice; 1 teaspoons grated lemon zest; 118 milliliters 120 ml reduced-fat mayonnaise; 59 milliliters 20 g panko (Japanese bread crumbs); 118 milliliters 75 g diced red pepper/capsicum

Baked Crab Dip is a pescatarian hor d'oeuvre. This recipe serves 8. One portion of this dish contains approximately 11g of protein, 10g of fat, and a total of 283 calories. If you have crabmeat, whipped cream cheese, flat-leaf parsley, and a few other ingredients on hand, you can make it. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce.

Ingredients you will need

Cream Cheese

Bell Pepper

Lemon Juice

Mayonnaise

Hot Sauce

Crabmeat

Parsley

Chives

Equipment you will use

Spatula

Bowl

Transfer to a 1-qt/1-L shallow baking dish. In a small bowl, combine the panko and lemon zest.

Ingredients you will need

Lemon Zest

Panko

Equipment you will use

Baking Pan

Bowl

Position a rack in the upper third of the oven and preheat the oven to 425°F/220°C/gas

Equipment you will use

Oven

Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes.

Ingredients you will need

Panko

Dip

Equipment you will use

Oven

Serve hot.

The dip, without the panko topping, can be prepared, covered, and refrigerated up to 1 day in advance.

Ingredients you will need

Panko

Dip

Remove from the refrigerator 30 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking.

Serving size: 2 tbsp

Calories 56; Fat 4.2 g (sat 1.3 g, mono 0.4 g, poly 0.1 g); Protein 3 g; Carb 2 g; Fiber 0 g; Chol 14 mg; Iron 0.2 mg; Sodium 121 mg; Calc 18 mg

Skinny Dips

Equipment

Ingredients

Servings:

170grams

170 g fresh crabmeat, well drained 113grams

115 g whipped cream cheese 8servings

Crostini, Baked Pita Chips, Baked Wonton Crisps, baked potato chips 3Tbsps

snipped fresh chives 118milliliters

25 g finely chopped fresh flat-leaf parsley 1teaspoons

hot sauce, such as Tabasco 2Tbsps

fresh lemon juice 1teaspoons

grated lemon zest 118milliliters

120 ml reduced-fat mayonnaise 59milliliters

20 g panko (Japanese bread crumbs)118milliliters

75 g diced red pepper/capsicum

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.