low-carb crab dip

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of low-carb crab dip calories by ingredient

Introduction

a savory, slightly spicy crab dip. Works well cold or baked.... don't skimp on fresh ingredients-- the aromatics are amazing. This dip is great for summer picnics and parties, though you may want to double it. a savory, slightly spicy crab dip. Works well cold or baked.... don't skimp on fresh ingredients-- the aromatics are amazing. This dip is great for summer picnics and parties, though you may want to double it.

Minutes to Prepare: 10

Number of Servings: 8

Ingredients

1 pkg Philadelphia 1/3 reduced fat cream cheese (8oz)

1 can (5oz) crab meat

4 tbsp grated parmesan cheese

1/2 cup skim milk

1 clove garlic

1/2 (the green part) of a scallion, finely chopped

1 tsp lemon zest

1 tsp freshly ground black pepper

1/2 tsp Old Bay Seasoning

1 small pinch of crushed red pepper for heat (sub cayenne pepper if desired)

Directions

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.