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Category: Seafood
Prep Time: Cook Time: Total Time:
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
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LIGHT AND CREAMY HOT CRAB DIP
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Category: Seafood
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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