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Hot crab dip recipe no cream cheese

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Hot crab dip recipe no cream cheese
Ingredients
  • 8 ounces reduced-fat cream cheese (Neufchatel), 70 degrees
  • 1/4 cup reduced-fat sour cream
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon crab boil spices, (suggested: Old Bay)
  • 1 garlic clove clove, minced
  • Kosher salt and freshly ground pepper
  • 12 ounces fresh crab meat, selected over for items of covering and patted dry
  • 2 scallions, thinly sliced
  • two tablespoons chopped fresh parsley
  • two to three teaspoons freshly squeezed lemon juice
  • Whole-wheat crackers for serving, optional
Directions

Stir together the cream cheese, sour cream. hot sauce, crab boil spice, and garlic clove inside a medium saucepan until smooth season, to taste, with pepper and salt. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, two to three minutes. Fold within the crab, scallions. parsley and fresh lemon juice and warm until heated through, about one minute more. Serve immediately.

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Dietary analysis per 1/4 cup serving (doesn't include crackers)

Calories 125 Total Fat 8g (Sitting Fat 4g, Mono Fat 2g, Poly Fat .5g) Protein 11g Carb 2g Fiber 0g Cholesterol 58mg Sodium 349mg

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This recipe continues to be selected by culinary and diet experts to satisfy some diet standards created for the kitchen connoisseur.

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