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Hot creamy crab dip

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Ingredients/Components

flour
lemon juice - 1 Tbsp
paprika - 1/2 tsp
olive oil - 1 tsp
white wine - 2 Tbsp
dill - 1/2 tsp
cayenne pepper - 1/8 tsp
onion powder - 1/2 tsp
powdered mustard - 1/2 tsp
jar chopped pimentos - 4 oz
container fat-free cream cheese - 1 (8
crab meat or imitation crab - 8 oz
can evaporated skim milk, warmed - 1 oz
white wine-flavored Worcestershire sauce - 1 tsp

How to make hot creamy crab dip:

In a saucepan, over low heat, heat the olive oil. Using a fork or a wire whisk, stir in the flour and cook until it bubbles, about 1 minute. Stir in the evaporated skim milk and stir until the mixture comes to a boil. Add the fat-free cream cheese, lemon juice, wine, onion powder, Worcestershire sauce, paprika, dill, mustard and pepper, stirring until the cheese melts. Taste for seasoning, adding a little lemon juice, if desired. Add the pimentos and crab meat. Pour mixture into a microwave-safe or ovenproof serving dish. Microwave on High for 2 minutes or put into a 350° oven for 10 minutes. Serve with cubes of sourdough bread or vegetable sticks.

Note: For hot spinach dip, substitute a 10 ounce box of frozen spinach for the crab meat. If desired, add 1 tablespoon prepared horseradish to the dip. Either dip can be prepared up to one day in advance, refrigerated and reheated just before serving. Makes 16 servings.

Recipe categories: < 60 mins, Appetizers, Seafood.

Rating:

Average rating: 4, total votes: 6

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