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    Warm Crab Dip -- w

    Source of Recipe

    Good Housekeeping – Home Cooking
    Warm Crab Dip -- w
    Makes about 4 cups

    1 lb. lump crabmeat
    1/2 c. butter (No Substitutes) (1 stick), cut up
    2 8-oz. pkgs Light cream cheese, cut up (Neufchatel)
    1/4 tsp. ground red pepper (cayenne)
    1 green onion, thinly sliced
    Optional: Toasted bread rounds or crackers

    Pick through crabmeat to remove any pieces of shell or cartilage, making sure not to break up large pieces of meat. In a 3-qt saucepan, heat butter, cream cheese and red pepper over medium-low heat about 6 minutes or until mixture is warm and creamy, stirring constantly. Add crab meat and gently stir just until heated through about 2 minutes longer.

    Transfer dip to mini slow-cooker or fondue pot to keep warm, or transfer to serving bowl. Sprinkle with green onion. Serve dip with toasted bread or crackers.

    1 Tablespoon (dip only) equals: 40 calories…2 gm protein…0 carbohydrate…3 gm fat (2 gm saturated)…0 gm fiber…17 mg cholesterol…65 mg sodium +++WWP: 1

 

 

 


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