Ingredients for Doc’s Crab Dip
- 4 oz. No-fat cream cheese
- ¼ cup Olive Oil mayonnaise
- ½ large lemon
- Hot sauce of your choice
- ¼ cup loosely packed chopped mint
- 1/4 cup – 1/3 cup loosely packed chopped cilantro
- 1/2 cup shredded no fat cheddar cheese
- 3 scallions, chopped
- 1 lb. lump Blue crab or crab claws (can substitute King crab), shredded
- Bread crumbs, made from CarbquikTM drop biscuits, handful toasted. Get the recipe here.
- 1/4 – 1/2 teaspoon Worchester sauce
- Pinch paprika
- Salt & pepper to taste
Directions to make Doc’s Crab Dip
- Mix cream cheese, mayo, lemon juice, a few dashes hot sauce, mint, cilantro, 1/4 cup of the shredded cheddar cheese, scallions, salt and pepper in an oven safe dish
- Squeeze out excess water from crab chunks.
- Add crab to other ingredients and mix well
- Top the crab dip mix with ¼ cup cheddar
- Bake the crab dip in the same dish at 350 for 20-30 minutes until bubbling
- Top with seasoned bread crumbs
- Bake the crab dip in the dish for 5-10 more minutes
Serve with Paleo crackers or slices of vegetables, such as bell peppers or celery.
This crab recipe serves 6 and counts as 2 Lean Proteins (LP’s) and 2 Very Lean Proteins (VLP’s).
For each 5 Paleo crackers you have, add 3 Lean Proteins (LP’s)
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