Snack

Crab dip, not-too-much guilt is for Snack.

Crab dip, not-too-much guilt takes 10 minutes to prepare.

Crab dip, not-too-much guilt takes 15 minutes to cook.

Crab dip, not-too-much guilt makes 12 servings.

The ingredients for Crab dip, not-too-much guilt are:

*Phillip's Lump crab meat, 8 oz (remove)
Fat Free cream cheese, 16 tbsp, whipped (remove)
Onions, raw, .125 cup, chopped (remove)
Sherry, dry, 1 fl. oz (remove)
Paprika, .5 tsp (remove)
*Horseradish, .5 tsp (remove)
Milk, 2%, .062 cup (remove)

Here is how you make Crab dip, not-too-much guilt:

Allow cream cheese to soften at room temperature for 30 minutes. With a fork, blend the cream cheese and the rest of the ingredients together except paprika and almonds. DON’T use a blender or food processor – the old fashioned way is best.) Place in a small, lightly butter sprayed baking dish. Top with the almonds and a sprinkling of paprika. Bake 15 min. at 375 degrees.Bo's observations/variations:"I like to make a double batch. I used a can of lump crab meat and broke it up and then added 2 fake crab legs (I suppose you could use all the fake crab [surimi] if you wanted, but I think 50% real crab worked out well). Also used about 1 ½ shot glasses of sherry, and used smoked paprika which seemed to also work well. Didn’t use any almonds, though, and didn’t butter the casserole dish. Not a trace of mayo was used. I liked to use heavy cream instead of milk. "Number of Servings: 12Recipe submitted by SparkPeople user SEAGIRLRUN.

The nutritional information for Crab dip, not-too-much guilt is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 38.7

• Total Fat: 0.0 g
• Cholesterol: 18.4 mg
• Sodium: 181.5 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.1 g
• Protein: 6.1 g