Since many of us are hoping to either lose weight or eat healthier in the new year but not sacrifice flavor, I thought it was the perfect time to share a great new book titled ‘Skinny Dips’
Skinny Dips contains over 60 recipes for dips, spreads, chips, and salsas on the lighter side and I promise you (as I have made a number of them now), they are delicious. One of my favorites is the Baked Crab Dip…..
Oh, and do not worry if you are not a seafood person, there are also vegetable, cheese, bean and herb dips. Read more about the book and drool over the recipe for Parmesan Spinach Dip at Savor the Thyme.
Baked Crab Dip
From the author: ‘Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zest—panko topping, this dip will be a party favorite—easy to put together, quick to bake, and quick to disappear, too.’
6 ounces fresh crabmeat, picked over for shells, well drained
1/2 cup diced red pepper/capsicum
1/2 cup finely chopped fresh flat-leaf parsley
3 tbsp snipped fresh chives
1/2 cup reduced-fat mayonnaise
4 oz whipped cream cheese
1 1/2 tbsp fresh lemon juice
1/2 tsp hot sauce, such as Tabasco
1/4 cup panko (Japanese bread crumbs)
1/2 tsp grated lemon zest
Skinny Dippers: Crostini, Baked Pita Chips, Baked Wonton Crisps, baked potato chips
1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-qt/1-l shallow baking dish.
In a small bowl, combine the panko and lemon zest.
2. Position a rack in the upper third of the oven and preheat the oven to 425°F. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.
Makes about 2 cups (serving size: 2 tbsp)
The dip, without the panko topping, can be prepared, covered, and refrigerated up to 1 day in advance. Remove from the refrigerator 30 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking.
CALORIES 56; FAT 4.2g (sat 1.3g, mono 0.4g, poly 0.1g); PROTEIN 3g; CARB 2g; FIBER 0g; CHOL 14mg; IRON 0.2mg; SODIUM 121mg; CALC 18mg
*Book and recipe by Diane Morgan and Sheri Giblin