Crabmeat Dip
Sensational and simple describes Holly’s “signature entertaining recipe.” It pays to live in Louisiana—there’s no substitution for fresh lump crabmeat, pricey but definitely worth the cost. Recipe may be cut in half.
Servings
64(2-tablespoon) servings
Servings
64(2-tablespoon) servings
Ingredients
  • 4ounces reduced-fat cream cheese
  • 1/4cup light mayonnaise
  • 1/4cup nonfat plain yogurt or nonfat sour cream
  • 1 bunch green onionschopped
  • 1tablespoon worcestershire sauce
  • Hearty dash hot pepper sauce
  • salt and pepper to taste
  • 2pounds lump crabmeatpicked for shells
Instructions
  1. In bowl, combine cream cheese, mayonnaise, and yogurt with fork until mixed. Stir in green onion, Worcestershire sauce, hot sauce, salt and pepper.
  2. Carefully fold in crabmeat. Refrigerate until serving.
Recipe Notes

Calories 24 Calories from fat 31% Fat 1g Saturated Fat 0g Cholesterol 12mg Sodium 72mg Carbohydrate 1g Dietary Fiber 0g Sugars 0g Protein 3g Dietary Exchanges: 1/2 very lean meat

Spicy Advice: Serve as a salad over mixed greens with sliced tomatoes and avocados.