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Warm Crab Dip -- w

Source of Recipe

Good Housekeeping � Home Cooking
Warm Crab Dip -- w
Makes about 4 cups

1 lb. lump crabmeat
1/2 c. butter (No Substitutes) (1 stick), cut up
2 8-oz. pkgs Light cream cheese, cut up (Neufchatel)
1/4 tsp. ground red pepper (cayenne)
1 green onion, thinly sliced
Optional: Toasted bread rounds or crackers

Pick through crabmeat to remove any pieces of shell or cartilage, making sure not to break up large pieces of meat. In a 3-qt saucepan, heat butter, cream cheese and red pepper over medium-low heat about 6 minutes or until mixture is warm and creamy, stirring constantly. Add crab meat and gently stir just until heated through about 2 minutes longer.

Transfer dip to mini slow-cooker or fondue pot to keep warm, or transfer to serving bowl. Sprinkle with green onion. Serve dip with toasted bread or crackers.

1 Tablespoon (dip only) equals: 40 calories�2 gm protein�0 carbohydrate�3 gm fat (2 gm saturated)�0 gm fiber�17 mg cholesterol�65 mg sodium +++WWP: 1