Hot Crab Dip
http://www.floridajuice.com/floridacitrus/recipes/rec2.htm
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 deg oven 8 to 10 minutes or until crisp.
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
Spray an unheated medium saucepan with nonstick coating. Heat over medium-high heat. Add mushrooms; cook and stir until tender. Remove from heat. Add orange juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento. Gently fold in crabmeat. Transfer to a 1-quart casserole.
Bake, uncovered, in a 400 deg oven for 20 to 25 minutes or until bubbly. Cool 5 minutes. Stir before serving. Serve warm with pita chips, vegetable dippers, or assorted crackers. Makes about 3-1/2 cups.
Serves 12.
JENNIFER SAYS: I served the hot crab dip with wedges of pita bread. Next time I would toast the bread so that it it easier to pick up the chunks in the dip. Rather simple recipe, but quite delicious!
LYNDA SAYS: Delicious combination of flavors. A little difficult to scoop up on pita, but the pita texture and taste went very well with it. In retrospect I should have also tried this on Cindy's tortilla chips; I happily took seconds with pita, though, and enjoyed every bite.
EMILY SAYS: I loved the taste. It would have been nice if it weren't quite so liquid, but definitely yummy in spite of that.