Shelly's Recipe

LIGHT AND CREAMY HOT CRAB DIP

Category: Seafood

Topping
1 slice hearty white sandwich bread
2 tbsp grated Parmesan cheese

Creamy Base
2 tsp olive oil
1 medium onion, chopped fine
1 red bell pepper, seeded and chopped fine
2 cloves garlic, minced
3/4 lb lump crabmeat (picked over)
1 1/2 tsp Old Bay seasoning
1 cup light cream cheese, at room temperature
1/2 cup shredded low-fat cheddar cheese
1/4 cup low-fat sour cream
2 tbsp grated Parmesan cheese
2 tbsp lemon juice
2 tbsp chopped parsley
1/2 tsp cayenne pepper

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Lightly spray 2-quart casserole dish with cooking spray.

For the topping: Process bread and cheese in food processor until finely ground, about 15 seconds.

For the base: Heat olive oil in large nonstick skillet over medium-high heat until shimmering. Add onion and pepper and cook until soft, about 6 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in crabmeat and Old Bay Seasoning.

Pulse cream cheese, cheddar, sour cream, Parmesan, lemon juice, parsley, and cayenne with prepared crab mixture until coarsely chopped, about ten 1-second pulses. Season with salt and pepper. Scrape mixture into prepared dish. (Dip can be wrapped in plastic and refrigerated for up to 2 days. Bring back to room temperature before baking.)

Sprinkle topping over dip and lightly spray crumbs with cooking spray. Bake until browned and bubbly, about 20 minutes. Serve.

Makes 4 cups serving 12