Hot Crab Dip
Hot Crab Dip
Preparation time: 30 minutes
Number of servings: 6
- nonstick spray coating
- 1 cup chopped fresh mushrooms
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1 can (14 oz) artichoke hearts, well-drained, rinsed and chopped
- 2/3 cup fat-free mayonnaise dressing
- 1/3 cup sliced green onions
- 1/3 cup grated Parmesan cheese
- 1/4 cup diced pimiento
- 1 can (6 oz) crabmeat, drained, flaked, and cartilage removed
Spray an unheated medium saucepan with nonstick coating. Heat over medium-high heat. Add mushrooms; cook and stir until tender. Remove from heat.
Add orange and lemon juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento. Gently fold in crabmeat.
Transfer to a 1-quart casserole dish. Bake, uncovered, in a 400 degree F oven for 20 to 25 minutes or until bubbly. Cool 5 minutes. Stir before serving.
Serve warm with pita chips, vegetable dippers, or assorted crackers.
Serving suggestion: Pita chips are great low-fat dippers for this scrumptious dip. To make the chips, cut 4 pita rounds in half horizontally. Cut each half into 6 wedges. Place in a single layer on an ungreased baking sheet. Bake in a 350 degree F oven 8 to 10 minutes or until crisp.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of Walgreens.com. Walgreens.com makes no representations, nor assumes any responsibility, concerning same.
Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.