Name: Baked Crab Rangoon Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz lump crab meat; 0.5 cup non-fat Greek yogurt; 2 oz Neufchatel cheese; 1 tsp coconut aminos; 0.5 tsp garlic powder; 1 tbsp scallions; 1 tsp sriracha; 1 medium cucumber; 0.5 medium red bell pepper

Nutrition

Per serving

394 calories

Protein: 50g; 50% of calories
Carbs: 25g; 25% of calories
Fat: 11g; 25% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 375°F (190°C).
In a medium mixing bowl, stir together the Neufchatel cheese and non-fat Greek yogurt until the mixture is smooth and well-combined.
Gently fold in the lump crab meat, coconut aminos, garlic powder, and half of the chopped scallions, taking care not to break up the crab lumps too much.
Transfer the mixture to a small oven-safe baking dish and spread it into an even layer.
Bake for 15 minutes, or until the dip is hot throughout and the edges are starting to bubble.
While the dip is in the oven, slice the cucumber into thick rounds and the red bell pepper into wide strips for dipping.
Remove the dish from the oven and garnish with the remaining scallions and a drizzle of sriracha.
Serve immediately while warm alongside the fresh vegetable dippers.

Nutrition

Ingredients

Instructions

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