HOT SHRIMP AND CRABMEAT DIP

Here's another variation of the hot crabmeat dip -- this time with shrimp and artichokes. It's a winner.

Hot Shrimp and Crabmeat Dip
INGREDIENTS:
1 cup mayonnaise
1 cup fresh grated Parmesan cheese
2 Tbsp. fresh chopped parsley
15-oz. can artichoke hearts, drained, chopped
1/2 lb. shrimp, peeled, deveined, cooked, chopped
1/2 lb. backfin or lump crabmeat
1/4 cup seasoned bread crumbs

Preheat oven to 350F. Combine first 3 ingredients in medium mixing bowl, mixing well. Fold in artichoke hearts and seafood. Place in 1-1/2 quart buttered casserole dish and sprinkle with the breadcrumbs. Bake 20 minutes, or till bubbly and hot. Serve immediately with crackers.

LOWER-FAT HOT CRAB-ALMOND DIP

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.)