Crabmeat Fondue
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 12 (1/4 cup servings)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 60
- Total Fat
- 3 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 20 milligrams
- Sodium
- 240 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- .12 grams
- Protein
- 5 grams
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 12 (1/4 cup servings)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 60
- Total Fat
- 3 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 20 milligrams
- Sodium
- 240 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- .12 grams
- Protein
- 5 grams
Ingredients
Nonstick cooking spray
1/4 cup plain panko bread crumbs
2 tablespoons freshly grated Parmesan
1 tablespoon chopped fresh parsley leaves
4 ounces reduced-fat cream cheese (Neufchatel), softened at room temperature
1/2 cup light mayonnaise
1/4 cup fat-free milk
1 shallot, minced
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon hot sauce
1 (8-ounce) container lump crabmeat, picked through
Celery or other crudites
Directions
- Preheat the oven to 375 degrees F. Spray a small 6 by 9-inch baking dish with nonstick cooking spray.
- Combine the panko, cheese, and parsley in a small bowl.
- Whisk the cream cheese in a large bowl until completely smooth. Stir in the mayonnaise, milk, shallot, chives, lemon juice, Worcestershire, mustard, salt, and hot sauce. Gently fold in the crabmeat until just blended. Spoon the mixture into the baking dish and sprinkle with the panko mixture. Bake on the top rack until the topping is browned and the filling is hot and bubbly, 35 minutes. Serve with celery or other crudites.
