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Slow Cooker Hot Crab Dip


Thursday, January 01, 2004
Seafood/Appetizers-Side Dish
20 servings, approximately 2 tablespoons each
Butter-flavored cooking spray1 package (8 ounces) fat-free cream cheese, softened
1 package (8 ounces) 1/3-less-fat cream cheese, softened
1/2 cup grated reduced-fat Parmesan cheese
1 bunch green onions, thinly sliced
1/2 cup fat-free mayonnaise
1 tablespoon sugar
2 teaspoons ground mustard
1 teaspoon minced garlic
1 teaspoon hot pepper sauce
2 cans (6 ounces each) crabmeat, drained, cartilage removed and flaked
1/4 cup sliced almonds, toasted
1. Preheat oven to 350° F.
2. Spray a 1 1/2-quart slow cooker with cooking spray. Mix next 9 ingredients (cream cheeses, Parmesan cheese, onion, mayonnaise, sugar, mustard, garlic and hot pepper sauce) in a medium bowl until well blended.
3. Place almonds in an ungreased shallow pan and toast in oven approximately 10 minutes, stirring occasionally, until lightly golden brown.
4. Stir crabmeat and toasted almonds into cheese mixture. Spoon into slow cooker.
5. Cover and cook on low setting 1 hour or until cheese is melted. Serve with crackers. Dip will hold up to 3 hours.
Nutrition Facts:
83 calories, 5.3g carbohydrate, 6.8g protein, 3g fat,
1.4g saturated fat, 18mg cholesterol, 0.3g dietary fiber, 281mg sodium
Adapted recipe by Rachel Cly, RD, LD, and Jennifer Parham, RD, LD
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