This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Worlds can be found by a child and an adult bending down and looking together under the grass stems or at the skittering crabs in a tidal pool." -Mary Catherine Bateson
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.
Servings: 4 | Serving size: about 1/4 cup
Cooking Time: 45 Minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well, tightly sealed in the refrigerator, 3-4 days.
|2 tsp.||olive oil|
|1 small||onion (thinly sliced)|
|2 large||green onions (thinly sliced crosswise)|
|2 ounces||cream cheese|
|to taste||fresh ground black pepper|
|1/8 tsp.||cayenne pepper|
Place 1 teaspoon olive oil in a large skillet over medium heat.
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.
Serve chilled or reheat gently.
Serving size: about 1/4 cup
|Calories 70||Calories from Fat 27|
|% Daily Value|
|Total Fat 3g|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 2g||2%|
|Dietary Fiber <1g||1%|
|Vitamin A 3%||Vitamin C 4%|
|Calcium 5%||Iron 2%|
|Vitamin K 11 mcg||Potassium 154 mg|
|Magnesium 17 mg|