About this recipe:This warm, creamy, addictive dip features sweet crabmeat and spicy horseradish. Serve with crispy wholemeal crackers or water biscuits.
350g (12 oz) fresh crabmeat, or tinned white crabmeat, drained
225g (8 oz) reduced-fat soft cheese, room temperature
225g (8 oz) virtually-fat-free fromage frais
1 small onion, finely chopped
1 tablespoon bottled horseradish
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco® sauce
3 tablespoons plain dried breadcrumbs
1/2 teaspoon paprika
125g (4 1/2 oz) wholemeal crackers or rice cakes
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 180 C / Gas 4. Coat a gratin or other baking dish with cooking spray or a teaspoon of olive oil. Pick over the crabmeat, discarding any shells and cartilage.
Stir the cream cheese in a medium bowl until smooth. Blend in the fromage frais, onion, horseradish, and Worcestershire and Tabasco sauces. Gently fold in the crabmeat. Spoon into the baking dish and smooth the top.
Combine the breadcrumbs and paprika, and sprinkle evenly over the crabmeat mixture.
Bake for about 20 minutes or until bubbling. Serve piping hot with crackers.
Some more ideas
*Make this dip with canned tuna or salmon. *Add 2 tbsp freshly grated Parmesan to the dip for extra flavour.
Seafood such as crab is a great low-fat source of protein.