Hot Crab Dip

Name: Hot Crab Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 227 grams block 1/3-less-fat cream cheese, softened; 1 Tbsp Dijon mustard; 59 milliliters dry breadcrumbs; 237 milliliters fat-free cottage cheese; 1 garlic clove, minced; 2 Tbsps chopped green onion; 1 teaspoon hot sauce; 2 Tbsps lemon juice; 1 teaspoons grated lemon rind; 454 grams lump crabmeat, shell pieces removed; 2 Tbsps grated fresh Parmesan cheese; 1 teaspoons salt; 2 teaspoons Worcestershire sauce

Hot Crab Dip might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 8g of protein, 1g of fat, and a total of 48 calories. This pescatarian recipe serves 20. It will be a hit at your The Super Bowl event. Head to the store and pick up salt, lump crabmeat, lemon rind, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Combine first 9 ingredients in a food processor; process until smooth.

Equipment you will use

Food Processor

Combine cottage cheese mixture, cream cheese, and onion in a large bowl; gently fold in crab.

Ingredients you will need

Cottage Cheese

Cream Cheese

Onion

Crab

Equipment you will use

Bowl

Place crab mixture in an 11 x 7-inch baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Crab

Equipment you will use

Baking Pan

Bake at 375 for 30 minutes.

Equipment you will use

Oven

Sprinkle with Parmesan and breadcrumbs.

Ingredients you will need

Breadcrumbs

Parmesan

Bake at 375 for 15 minutes or until lightly golden.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 227grams

block 1/3-less-fat cream cheese, softened 1Tbsp

Dijon mustard 59milliliters

dry breadcrumbs 237milliliters

fat-free cottage cheese 1

garlic clove, minced 2Tbsps

chopped green onion 1teaspoon

hot sauce 2Tbsps

lemon juice 1teaspoons

grated lemon rind 454grams

lump crabmeat, shell pieces removed 2Tbsps

grated fresh Parmesan cheese 1teaspoons

salt 2teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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 Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.