A wonderfully decadent snack. (Jumbo lump crab meat was on sale this week.) Recipe from Christine Zambito, Exec Chef at the Sanderling Inn in OBX. Takes about 10 minutes to prep.
8 oz lump crab meat, picked through for shells.
8 oz cream cheese
1/2 small red pepper, small diced
1/2 small yellow peper, small diced
2 scallions, chopped
Salt
Fresh Ground Black Pepper
1 tsp lemon juice
Mix cream cheese until smooth – beater or by hand.
Add everything except crab meat, mix until well blended.
Fold in crabmeat gently
Place in ovenproof container and bake at 350 degrees for 15-20 minutes until browned on top and heated throughout.
I ended up cooking it for about 25 minutes (the baking dish I had was somewhat deep) and put a bit of cheddar and monterey jack cheese on top. You can also make it a day or two ahead and store before baking.
16 1oz servings, with cheese:
Per Serving (excluding unknown items): 78 Calories; 6g Fat (71.2% calories from fat); 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 104mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.
Hi, this recipe looks fantastic. I really want to try it. I don’t see why it would be decadent though, it looks healthy and has lots of protein. It could go very well even as a vegetable dip, or maybe on pita bread or bread sticks? I really want to try it.
It is really terrific – I think I classify it as decadent cause I usually don’t sit and eat cream cheese & crab. :)
I think it would be fine with bread sticks, pita bread, anything, even just a spoon!