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Food: Feast of Seven Fishes #4 – Warm Crab Dip with Peppers

December 16, 2011

This dish helps fulfill my two holiday cooking goals – improving my appetizer prowess and creating my own Feast of Seven Fishes. Be sure to buy lump crab meat, and to drain and dry where noted below. If you were thinking about replacing all of the mayo with Greek yogurt, I would advise against it- too soupy. It’s the holidays, a little extra fat is part of the fun.

Warm Crab Dip with Peppers
8 oz Lump Crab Meat (must be lump), drained and patted dry
1 red bell pepper, diced
1 tbsp lemon juice
4 oz can diced hatch chilis, drained
1/2 tsp Worcestershire sauce
1/2 tsp salt
1 clove garlic, minced
1/2 cup mayonnaise
1/4 cup fat free greek yogurt
1 cup shredded Monterey jack cheese
1/2 cup grated parmesan cheese

Preheat oven to 350. Mix all ingredients except for crab and parmesan cheese in a large bowl. Fold in crab. Place in oven safe baking dish. Top with parmesan cheese. Bake for 20-25 minutes.

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