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Crab Dip
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Ingredients | |
8 ounces | reduced-fat cream cheese, (Neufchatel), room temperature |
1/4 cup | reduced-fat sour cream |
1/4 teaspoon | hot sauce |
1/4 teaspoon | crab boil spices, (recommended: Old Bay) |
1 | garlic clove, minced |
Kosher salt | |
freshly ground pepper | |
12 ounces | fresh crab meat, picked over for bits of shell and patted dry |
2 | scallions, thinly sliced |
2 tablespoons | chopped fresh parsley |
2 to 3 teaspoons | fresh lemon juice |
Whole-wheat crackers for serving, optional
Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately.
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