Baked Crab Dip

Ingredients

• 6 oz crab meat fresh drained well
• 4 oz whipped cream 
• 8 servings potato chips 
• 3 tbsp chives fresh snipped
• 0.5 cup parsley fresh finely chopped
• 0.5 tsp hot sauce such as tabasco
• 1.5 tbsp juice of lemon fresh
• 0.5 tsp lemon zest grated
• 0.5 cup mayonnaise reduced-fat
• 0.3 cup panko bread crumbs (Japanese bread crumbs)
• 0.5 cup pepper diced red

Equipment

• bowl
• oven
• baking pan
• spatula

Directions

1. Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce.
2. Transfer to a 1-qt/1-L shallow baking dish. In a small bowl, combine the panko and lemon zest.
3. Position a rack in the upper third of the oven and preheat the oven to 425°F/220°C/gas
4. 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.
5. Serve hot.
6. The dip, without the panko topping, can be prepared, covered, and refrigerated up to 1 day in advance.
7. Remove from the refrigerator 30 minutes before baking. The topping can be prepared up to 8 hours ahead and sprinkled on just before baking.
8. Serving size: 2 tbsp
9. Calories 56; Fat 4.2 g (sat 1.3 g, mono 0.4 g, poly 0.1 g); Protein 3 g; Carb 2 g; Fiber 0 g; Chol 14 mg; Iron 0.2 mg; Sodium 121 mg; Calc 18 mg
10. Skinny Dips
11. From Skinny Dips by Diane Morgan. Text copyright © 2010 by Diane Morgan; photographs copyright © 2010 by Sheri Giblin. Published by Chronicle Books LLC.