low-carb crab dip
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 pkg Philadelphia 1/3 reduced fat cream cheese (8oz)1 can (5oz) crab meat 4 tbsp grated parmesan cheese1/2 cup skim milk1 clove garlic1/2 (the green part) of a scallion, finely chopped1 tsp lemon zest1 tsp freshly ground black pepper1/2 tsp Old Bay Seasoning1 small pinch of crushed red pepper for heat (sub cayenne pepper if desired)
Combine cream cheese and milk, stir until creamy. Blend garlic and scallion in a food processor or finely chop. Combine all ingredients, chill in refrigerator. Eat with raw veggies for a low carb, high fiber snack. Makes 8 servings of about 1/4 cup.
If you want to try this dip hot, I suggest subsituting 3-4 oz of part skim mozzarella for the parmesan cheese. Bake in preheated 350 degree oven for about 30 min or until bubbly and slightly golden.
For crab rangoon: fill wontons with 1.5 tbsp each. Pinch, and deep fry in vegetable oil until golden. Makes about 30.
Number of Servings: 8
Recipe submitted by SparkPeople user LYNNETH7.
If you want to try this dip hot, I suggest subsituting 3-4 oz of part skim mozzarella for the parmesan cheese. Bake in preheated 350 degree oven for about 30 min or until bubbly and slightly golden.
For crab rangoon: fill wontons with 1.5 tbsp each. Pinch, and deep fry in vegetable oil until golden. Makes about 30.
Number of Servings: 8
Recipe submitted by SparkPeople user LYNNETH7.
Nutritional Info Amount Per Serving
- Calories: 97.4
- Total Fat: 6.8 g
- Cholesterol: 37.3 mg
- Sodium: 299.6 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.0 g
- Protein: 5.8 g
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