Hot Crab Dip

Serve warm with melba toast or pita chips.

Yield 20 servings (serving size: about 3 tablespoons)
Ingredients

* 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

Preparation

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.

Nutritional Information

Calories: 63 (53% from fat)
Fat: 3.1g (sat 1.8g,mono 0.1g,poly 0.0g)
Protein: 6.8g
Carbohydrate: 1.9g
Fiber: 0.1g
Cholesterol:30mg
Iron: 0.3mg
Sodium: 264mg
Calcium: 29mg

Laura Martin, Cooking Light, NOVEMBER 2006