Hot Crab Dip

• 8 ounces reduced-fat cream cheese (Neufchatel), room temperature
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon hot sauce
• 1/4 teaspoon crab boil spices, (recommended: Old Bay)
• 1 garlic clove, minced
• Kosher salt and freshly ground pepper
• 12 ounces fresh crab meat, picked over for bits of shell and patted dry
• 2 scallions, thinly sliced
• 2 tablespoons chopped fresh parsley
• 2 to 3 teaspoons fresh lemon juice
• Whole-wheat crackers for serving, optional

1. Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper.
2. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes.
3. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more.
4. Serve immediately.
5. Nutritional analysis per 1/4 cup serving (does not include crackers)
6. Calories 125; Total Fat 8g (Sat Fat 4g, Mono Fat 2g, Poly Fat 0.5g); Protein 11g; Carb 2g; Fiber 0g; Cholesterol 58mg; Sodium 349mg

cream cheese, sour cream, hot sauce, crab boil, garlic, kosher salt, crab meat, scallions, parsley, lemon juice, crackers

Taken from www.foodnetwork.com/recipes/food-network-kitchens/hot-crab-dip-recipe.html (may not work)