Remember the crab dip recipe?

Well, I just found a WONDERFUL way to eat it to get less carbs!!! I was out of crackers and had carrot sticks... I said "what the heck" and tried it. OH MY GOSH! It's marvelous! And since you can have like 15 carrot sticks and only get 9 carbs and 35 calories it's a much better option. TRY IT! You'll love it. Another option a friend of mine tried the other day was to spread it on fresh mushrooms. YUMMY! So, just throwing out some more options. HUGS Kimberly

So, what is the recipe for this crab dip? I got carrots but no dip, girlfriend!! LOL. Melissa

Kim's Crab-de-licous Dip 1 8 oz block of cream cheese 1 8 oz sour cream 4 or 5 green onions Cayenne pepper Cajun seasoning, such as Tony Cachere's 1 bag of finely shredded chedder cheese 1 pack of 8-10 imitation crab meat leg style (these blend better) dash of lemon juice tbl of Worchestershire (sp?) sauce Dash or two of tobasco if you like such things *I actually add alot more of the pepper and cajun seasoning because I like it hot, but probably not smart for new post ops. Just season to taste...it's easy to add more after it's made.* **for a more smooth dip, make it in a food processor** I like to make it by hand and have it more "lumpy" Soften cream cheese and blend with sour cream chop up green onions and blend add cayenne pepper to taste (about 2 tsp) add cajun seasoning to taste (about 2 tsp) throw in the lemon juice and Worchestershire (sp?) Chop up crab legs into small bite size pieces and blend Add almost a whole bag of shredded chedder - more or less to desired taste and consistency. (mine could make a cheeseball) Enjoy on whole wheat Ritz crackers, or by the spoonful! Also good wrapped in Spinich Tortillas. *you can change the seasonings to garlic, or just about anything else you desire, I just like the cajun taste* Enjoy! Kimberly

Thanks for sharing. I can use the light sour cream, light cream cheese, and 2% shredded cheddar and use carrots instead of crackers and I will have me a fabulously healthy snack. Sounds wonderful. Melissa

Melissa, It's so funny that you post this because when I was first buying the ingredients for it, I was telling my hubby that my friend Melissa from the board would definately buy the "unloaded" stuff. LMAO -- I opt for the fully loaded. I should make my next batch with the unloaded and see if I can taste a difference. Usually I can and I just can't make myself acquire the taste for it. HUGS K

That is too funny. I have been eating the unloaded for so long I can't tell a difference anymore. I don't eat the completely unloaded though so that may be why. I just opt for light or reduced fat. I can't do the completely fat free. That stuff is just gross. But I have gotten used to the light and reduced fat that it taste like normal now. I can't wait to try this dip. We have a family reunion next weekend in Andalusia, Alabama and I may make it to take to that. Melissa

Make it.... you ... or anyone else ... won't be dissapointed! HUGS K

This recipe sounds great, I'm going to try it. Debra