Saturday, June 21, 2008


Here's another very easy, very good crab dip. This one is served hot, and it's a definite crowd pleaser. I don't remember where this comes from, but I've adapted it to lower-fat ingredients.

Hot Almond Crab Dip
4 oz. fat-free cream cheese, softened
4 oz. Neufchatel cheese, softened
1 cup crabmeat
3 Tbsp. very thinly sliced scallions + additional 3 Tbsp. for garnish
1 Tbsp. fat-free half and half (I use Land o' Lakes -- it doesn't curdle when heated)
1/2 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. Worcestershire sauce
1/2 tsp. paprika
1/3 cup sliced almonds

Preheat oven to 375F. In a medium mixing bowl, combine cheeses, crabmeat, 3 Tbsp. scallions, half and half, salt, pepper and Worcestershire sauce; mix well. Place mixture in an oven-proof serving dish that has been sprayed with non-stick cooking spray. Sprinkle with paprika and almonds. Bake about 15 minutes, or until thoroughly heated. Sprinke with the remaining 3Tbsp. scallions. Makes about 2 cups of dip. (Note: This can be microwaved, if you prefer, instead of oven-baked. I use my microwave as little as possible.)

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