Gulf Coast Hot Crab Dip

Gulf Coast Hot Crab Dip
by Reader's Digest

• 12 ounces fresh lump crabmeat or 2 cans (6 ounces each) crabmeat, drained
• 8 ounces fat-free cream cheese, softened
• 1 cup nonfat sour cream
• 1 small onion, finely chopped
• 1 tablespoon prepared horseradish
• 2 teaspoons Worcestershire sauce

• 1/4 teaspoon hot red-pepper sauce
• 3 tablespoons plain dry bread crumbs
• 1/2 teaspoon paprika
• 4 1/2 ounces baked low-sodium thin wheat crackers (about 72)

How to make it  30 minutes



• 1
  Preheat oven to 350°F. Coat gratin dish or deep-dish pie plate with nonstick cooking spray. Pick through crabmeat; discard any shells and cartilage. Rinse crabmeat and drain.
• 2
  Stir cream cheese in medium bowl until smooth. Blend in sour cream, onion, horseradish, Worcestershire sauce, and hot-pepper sauce. Gently fold in crabmeat. Spoon into baking dish; smooth top.
• 3
  Combine bread crumbs and paprika and sprinkle evenly over crabmeat mixture. Bake until bubbly, about 20 minutes. Serve piping hot with crackers.