Gulf Coast Hot Crab Dip

by admin on February 24, 2013

12 ounces fresh lump crabmeat or 2 cans (6 ounces each) crabmeat, drained
8 ounces fat-free cream cheese, softened
1 cup nonfat sour cream
1 small onion, finely chopped
1 tablespoon prepared horseradish
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red-pepper sauce
3 tablespoons plain dry bread crumbs
1/2 teaspoon paprika
4 1/2 ounces baked low-sodium thin wheat crackers (about 72)

1. Preheat oven to 350°F. Coat gratin dish or deep-dish pie plate with nonstick cooking spray. Pick through crabmeat; discard any shells and cartilage. Rinse crabmeat and drain.

2. Stir cream cheese in medium bowl until smooth. Blend in sour cream, onion, horseradish, Worcestershire sauce, and hot-pepper sauce. Gently fold in crabmeat. Spoon into baking dish; smooth top.

3. Combine bread crumbs and paprika and sprinkle evenly over crabmeat mixture. Bake until bubbly, about 20 minutes. Serve piping hot with crackers.

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