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Hot Crab Dip
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3.1 g | Fat |
Satfat 1.8 g Monofat 0.1 g Polyfat 0.0 g Protein 6.8 g Carbohydrate 1.9 g Fiber 0.1 g Cholesterol 30 mg Iron 0.3 mg Sodium 264 mg Calcium 29 mg | |
1 cup | fat-free cottage cheese |
1/2 teaspoon | grated lemon rind |
2 tablespoons | lemon juice |
1 tablespoon | Dijon mustard |
1 1/2 teaspoons | Worcestershire sauce |
1 teaspoon | hot sauce |
1/2 teaspoon | salt |
1/8 teaspoon | freshly ground black pepper |
1 | garlic clove, minced |
1 (8-ounce) block | 1, 3-less-fat cream cheese, softened |
2 tablespoons | chopped green onion |
1 pound | lump crabmeat, shell pieces removed |
Cooking spray | |
2 tablespoons | grated fresh Parmesan cheese |
1/4 cup | dry breadcrumbs |
Preheat oven to 375°.
Combine first 9 ingredients in a food processor; process until smooth.
Combine cottage cheese mixture, cream cheese, and onion in a large bowl; gently fold in crab. Place crab mixture in an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 30 minutes. Sprinkle with Parmesan and breadcrumbs. Bake at 375° for 15 minutes or until lightly golden.
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