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

Coconut Crab and Shrimp Salad - Cooking Light

Ingredients

Cooking spray
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon salt, divided
1 cup fresh or frozen corn kernels, thawed (about 2 ears)
1/3 cup finely chopped onion
1/3 cup chopped fresh cilantro
1/3 cup diced peeled avocado
1/2 pound lump crabmeat, drained and shell pieces removed
1 jalapeño pepper, seeded and chopped
3 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
6 cups torn Boston lettuce (about 3 small heads)
1/4 cup flaked sweetened coconut, toasted
Preparation
Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp.

Combine corn and the next 5 ingredients (through jalapeño) in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and remaining 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat. Divide lettuce among each of 4 plates; top with shrimp mixture. Sprinkle evenly with toasted coconut.
Yield

4 servings (serving size: 1 1/2 cups lettuce, about 1 cup salad, and 1 tablespoon coconut)
Nutritional Information

CALORIES 223(34% from fat); FAT 8.5g (sat 2.2g,mono 3.6g,poly 1.3g); IRON 3mg; CHOLESTEROL 124mg; CALCIUM 94mg; CARBOHYDRATE 16g; SODIUM 613mg; PROTEIN 24g; FIBER 3g

Julianna Grimes Bottcher , Cooking Light, OCTOBER 2005