Crab Rangoon Dip

Crab Rangoon Dip

Ingredients

• 170g lump crab meat, drained
• 170g reduced-fat cream cheese
• 215g 0% Greek yogurt
• 25g reduced-fat mozzarella, shredded
• 13g Parmesan, finely grated
• 34g scallions, thinly sliced
• 2 cloves garlic, minced
• 10g soy sauce
• 4g Worcestershire sauce
• 9g honey
• 7g rice vinegar
• 4g toasted sesame oil
• 1g onion powder
• 1g garlic powder
• Dash white pepper
• 5g sriracha, optional

Directions

1. Heat oven to 350°F.
2. Soften the cream cheese, then beat together with the Greek yogurt until smooth.
3. Mix in the soy sauce, Worcestershire, honey, rice vinegar, sesame oil, garlic, onion powder, garlic powder and white pepper.
4. Fold in the crab, mozzarella, Parmesan and most of the scallions.
5. Transfer to a small baking dish and smooth the top.
6. Bake 20–25 minutes, until the edges golden brown and are slightly set.
7. Broil for 1–2 minutes for browned, bubbly spots.
8. Finish with the remaining scallions and a little sesame seed if desired.
   

Nutrition Per Serving, Makes 6

Calories: 113

Protein: 13g

Carbohydrates: 8g

Fat: 7g