Crab Dip
Servings
4Serving size
about 1/4 cupThis recipe can easily be multiplied and keeps well, tightly sealed in the refrigerator, 3-4 days.
Ingredients
| 2 tsp. Olive oil |
| 8 ounce Crabmeat |
| 1 small White onions (thinly sliced) |
| 2 large Green onions (thinly sliced crosswise) |
| 2 ounces Reduced fat cream cheese |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/8 tsp. Cayenne pepper |
Instructions
When the pan is hot, add the crabmeat and cook, tossing frequently, for about 7 to 10 minutes, until the crab is cooked but still tender.
Remove and let cool, then place in the refrigerator.
Place the remaining 1 teaspoon olive oil in the pan and add the onion.
Cook for 10 to 15 minutes. Toss frequently until the onions are only slightly browned.
Place the onions in a food processor fitted with a steel blade with the cream cheese, salt, pepper, and cayenne.
Process until almost smooth.
Add the crabmeat and pulse gently until the crab is only slightly broken up.
Remove and fold together gently until blended.
Chill.
Serve chilled or reheat gently.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This Crab Dip is great either hot or cold and perfect with raw veggies — celery, carrots, cucumbers — and is so simple to make. The cayenne pepper gives it a bit of zing, and if you like your food spicier you can turn up the heat with double the amount.