Hot Crab Dip

Name: Hot Crab Dip
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons crab boil spices, (recommended: Old Bay); 340 grams fresh crab meat, picked over for bits of shell and patted dry; 2 Tbsps chopped fresh parsley; 1 garlic clove, minced; 0 teaspoons hot sauce; 8 servings Kosher salt and freshly ground pepper; 2 teaspoons fresh lemon juice; 227 grams reduced-fat cream cheese (Neufchatel), room temperature; 59 milliliters reduced-fat sour cream; 2 scallions, thinly sliced; 8 servings Whole-wheat crackers for serving, optional

Hot Crab Dip might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 13g of protein, 9g of fat, and a total of 225 calories. This pescatarian recipe serves 8. A mixture of kosher salt and pepper, crackers, garlic clove, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Cream Cheese

Sour Cream

Crab Boil Seasoning

Hot Sauce

Garlic

Equipment you will use

Sauce Pan

Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more.

Ingredients you will need

Cream Cheese

Lemon Juice

Green Onions

Parsley

Crab

Serve immediately.

Equipment

Sauce Pan

Ingredients

Servings:

0teaspoons

crab boil spices, (recommended: Old Bay)340grams

fresh crab meat, picked over for bits of shell and patted dry 2Tbsps

chopped fresh parsley 1

garlic clove, minced 0teaspoons

hot sauce 8servings

Kosher salt and freshly ground pepper 2teaspoons

fresh lemon juice 227grams

reduced-fat cream cheese (Neufchatel), room temperature 59milliliters

reduced-fat sour cream 2

scallions, thinly sliced 8servings

Whole-wheat crackers for serving, optional

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.