Hot crab dip

Hot crab dip

  • Prep: 15 min
  • Cook Time: 10 min
  • Total: 25 min
  • Serving: 12
Pita chips are great low-fat dippers for this scrumptious dip. To make the chips, cut 4 pita rounds in half horizontally. Cut each half into 6 wedges. Place in a single layer on an ungreased baking sheet. Bake in a 350° oven 8 to 10 minutes.


  • Nonstick spray coating
  • 1 cup chopped fresh mushrooms
  • 3/4 cup Florida Orange Juice*
  • 1 14-ounce can artichoke hearts, well-drained and chopped
  • 2/3 cup fat-free mayonnaise dressing
  • 1/3 cup sliced green onions
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup diced pimiento
  • 1 6-ounce can lump crabmeat, drained, flaked, and cartilage removed


  1. Spray an unheated medium saucepan with nonstick coating. Heat over medium-
  2. high heat. Add mushrooms; cook and stir until tender. Remove from heat. Add
  3. orange juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento.
  4. Gently fold in crabmeat. Transfer to a 1-quart casserole.
  5. Bake, uncovered, in a 400° oven for 20 to 25 minutes or until bubbly. Cool 5
  6. minutes. Stir before serving. Serve warm with pita chips, vegetable dippers, or
  7. assorted crackers. Makes about 3-1/2 cups.


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