Crabmeat Fondue

Name: Crabmeat Fondue
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Celery or other crudites; 1 teaspoon Dijon mustard; 59 milliliters fat-free milk; 1 Tbsp chopped fresh chives; 1 Tbsp chopped fresh parsley leaves; 0 teaspoons hot sauce; 1 Tbsp lemon juice; 118 milliliters light mayonnaise; 113 grams reduced-fat cream cheese (Neufchatel), softened at room temperature; 227 grams lump crabmeat, picked through; 59 milliliters plain panko bread crumbs; 2 Tbsps freshly grated Parmesan; 1 teaspoons salt; 1 shallot, minced; 1 Tbsp Worcestershire

One portion of this dish contains roughly 6g of protein, 4g of fat, and a total of 88 calories. This pescatarian recipe serves 12. Head to the store and pick up panko bread crumbs, lump crabmeat, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Preheat the oven to 375 degrees F. Spray a small 6 by 9-inch baking dish with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

Combine the panko, cheese, and parsley in a small bowl.

Ingredients you will need

Parsley

Cheese

Panko

Equipment you will use

Bowl

Whisk the cream cheese in a large bowl until completely smooth. Stir in the mayonnaise, milk, shallot, chives, lemon juice, Worcestershire, mustard, salt, and hot sauce. Gently fold in the crabmeat until just blended. Spoon the mixture into the baking dish and sprinkle with the panko mixture.

Ingredients you will need

Worcestershire Sauce

Cream Cheese

Lemon Juice

Mayonnaise

Hot Sauce

Crabmeat

Mustard

Shallot

Chives

Panko

Milk

Salt

Equipment you will use

Baking Pan

Whisk

Bowl

Bake on the top rack until the topping is browned and the filling is hot and bubbly, 35 minutes.

Equipment you will use

Oven

Serve with celery or other crudites.

Ingredients you will need

Celery

Equipment

Ingredients

Servings:

12servings

Celery or other crudites 1teaspoon

Dijon mustard 59milliliters

fat-free milk 1Tbsp

chopped fresh chives 1Tbsp

chopped fresh parsley leaves 0teaspoons

hot sauce 1Tbsp

lemon juice 118milliliters

light mayonnaise 113grams

reduced-fat cream cheese (Neufchatel), softened at room temperature 227grams

lump crabmeat, picked through 59milliliters

plain panko bread crumbs 2Tbsps

freshly grated Parmesan 1teaspoons

salt 1

shallot, minced 1Tbsp

Worcestershire

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. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.