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Hot Crab Dip

Hot Crab Dip
"I lightened up a recipe for traditional crab dip with reduced-fat and fat-free sour cream and cheeses," notes Cammy Brittingham from Cambridge, Maryland. "Feel free to experiment with different cheeses to suit your tastes. This is great for a party because you can make it a day ahead and refrigerate it.
10 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1 package (8 ounces) fat-free cream cheese
  • 1/2 cup fat-free sour cream
  • 2 tablespoons fat-free mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon seafood seasoning
  • 1/2 teaspoon spicy brown mustard
  • 1/2 teaspoon reduced-sodium soy sauce
  • 1/8 teaspoon garlic salt
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 1/2 pound imitation crabmeat, flaked
  • 1/3 cup plus 2 tablespoons shredded reduced-fat cheddar cheese, divided
  • 1/3 cup plus 2 tablespoons shredded part-skim mozzarella cheese, divided
  • Melba rounds or crackers

Directions

  • In a large bowl, beat cream cheese until smooth. Add the sour cream,
  • mayonnaise, Worcestershire sauce, seafood seasoning, mustard, soy
  • sauce and garlic salt. Stir in the crab, 1/3 cup cheddar cheese and
  • 1/3 cup mozzarella cheese.
  • Transfer to a greased shallow 1-qt. baking dish. Sprinkle with
  • remaining cheeses. Bake at 350° for 25-30 minutes or until
  • bubbly around the edges. Serve warm with melba rounds or crackers.
  • Yield: 2-1/2 cups.
© Taste of Home 2013

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Hot Crab Dip (continued)

Nutrition Facts: 1/4 cup (calculated without melba rounds or crackers) equals 91 calories, 3 g fat (2 g saturated fat), 31 mg cholesterol, 320 mg sodium, 5 g carbohydrate, trace fiber, 12 g protein. Diabetic Exchange: 2 lean meat.
© Taste of Home 2013