Hot Crab Dip Appetizer

As I mentioned before in some of my Thanksgiving posts, I wanted to "lighten up" a few sides and munchies for the holiday feast. Now, I don't know if I'd go so far as to say this recipe is healthy, but with a few simple modifications I was able to cut out nearly half the fat without compromising the flavor. This hot crab dip was delicious right out of the toaster oven but it was still tasty to pick at once it had cooled off too!


Ingredients:

• 1 package (8 ounces) 1/3 less fat cream cheese, softened





• 1 cup mayonnaise (I always use the Kraft Mayo with Olive Oil - it cuts the fat and calories in half!)





• 2 teaspoons Old Bay Seasoning





• 1/2 teaspoon ground mustard (the powdered kind, people)





• 1 pound lump crabmeat (I used the imitation kind, they come in 8 oz packs so just grab two)





• 1/4 cup shredded cheese (any kind will work, I used a Mexican blend)

Directions

• Preheat oven to 350°F.





• Mix cream cheese, mayonnaise, Old Bay Seasoning and ground mustard in medium bowl until well blended. Chop/dice the crab to your size preference add crabmeat; toss gently.





• Spread in shallow 1 1/2-quart baking dish. Sprinkle with cheese and additional Old Bay Seasoning, if desired.





• Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.
  
  

I actually made this the day before I served it in order to cut down on some Thanksgiving day stress. I put everything together in my baking dish, covered with plastic wrap, and popped in the fridge until the next day. All I had to do the next morning was preheat the toaster oven and let this tasty little guy heat up. Easy peasy. You could also mix everything together and throw in the crock pot to make for a great game night snack!

Source: McCormick