Gulf Coast Hot Crab Dip

Number of servings : Prep time: Cooking time: 20 minutes Type of meal : | Hors d’oeuvres | Hors d’oeuvres

Number of servings :

Prep time:

Cooking time: 20 minutes

Type of meal : | Hors d’oeuvres | Hors d’oeuvres

Special diet :


12 oz (375 g) fresh lump crabmeat, OR 2 cans (6 oz / 170 g each) crabmeat, drained
8 oz (250 g) fat-free cream cheese, softened
1 cup (250 mL) nonfat sour cream
1 small onion, finely chopped
1 tbsp (15 mL) prepared horseradish
2 tsp (10 mL) Worcestershire sauce
1/4 tsp (1 mL) hot red pepper sauce
3 tbsp (45 mL) plain dry bread crumbs
1/2 tsp (2 mL) paprika
4-1/2 oz (140 g) baked low-sodium thin wheat crackers (about 72)


Preheat oven to 350°F (180°C). Coat gratin dish or deep-dish pie plate with nonstick cooking spray. Pick through crabmeat; discard any shells and cartilage. Rinse crabmeat and drain. Stir cream cheese in medium bowl until smooth. Blend in sour cream, onion, horseradish, Worcestershire, and hot pepper sauce. Gently fold in crabmeat. Spoon into baking dish; smooth out top. Combine bread crumbs and paprika and sprinkle evenly over crabmeat mixture. Bake until bubbly, about 20 minutes. Serve piping hot with crackers. Cook’s Clue: Vigorous beating can break down low-in-fat ingredients, like fat-free cream cheese, causing them to separate. The less you stir, the better. Secret to Success: By using this recipe with fat-free cream cheese and nonfat sour cream, you get only one-quarter the fat and half the calories of the classic hot crab dip—yet you keep the great taste. Health Hint: Like many shellfish, crab is low in calories and is a good source of B vitamins, especially niacin, which is needed to metabolize foods into useable energy. Crab is also an excellent source of vitamin B12, which is needed to make red blood cells. In addition, crab is a good source of phosphorus, which is essential for proper metabolism, as well as helping to maintain strong bones and teeth. Makes 24 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:814