Hot Crab Dip

• 3/4 cup fat-free sour cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated fresh onion
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon dry mustard
• 1/4 teaspoon garlic powder
• 1 (8-ounce) tub light cream cheese, softened
• 1/2 cup (2-ounces) shredded reduced-fat sharp cheddar cheese
• 1 pound lump crabmeat, drained and shell pieces removed
• Cooking spray
• Paprika

1. Preheat oven to 325u0b0.
2. Combine first 7 ingredients in a bowl; stir well with a whisk.
3. Stir in cheddar cheese and crabmeat. Spoon crabmeat mixture into a 1 1/2 quart casserole coated with cooking spray, and sprinkle with paprika.
4. Bake at 325u0b0 for 30 minutes or until thoroughly heated.
5. Serve with crackers or breadsticks.
6. Yield:
7. 3 2/3 cups.

sour cream, lemon juice, onion, worcestershire sauce, dry mustard, garlic, light cream cheese, cheddar cheese, lump crabmeat, cooking spray, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=79115 (may not work)