Prep: 15 min.
Cook: 10 min.This recipe serves:  8    
Preparation time: 15 minutes

 

Ingredients

3 tablespoon tomato paste

1 tablespoon honey

3/4 cup fat-free Mayonnaise

2 tablespoon thinly sliced chives

1 tablespoon fresh lemon juice

1 tablespoon seeded and minced sweet red cherry peppers (from a jar of vinegar packed sweet cherry peppers)

2 teaspoons grated lemon zest

1 teaspoon prepared horseradish

1/4 teaspoon Tabasco sauce

1 hard-boiled egg, finely chopped

3/4 pound fresh Dungeness crab, meat, picked over for bits of shell and cartilage with

claw meat and large pieces of crab left whole 1/2 lemon

kosher salt and freshly ground black pepper

chips, crackers, or pita wedges for dipping

 

Nutrition Facts

Serving Size 1/4 cup
 

Amount Per Serving
Calories 81

Total Fat 1 g

Saturated Fat 0 g

Protein 10 g

Total Carbohydrate 8 g

Dietary Fiber 1 g

Sodium 361 mg

 

Percent Calories from Fat 13%

Percent Calories from Protein 49%

Percent Calories from Carbohydrate 37%

 

Cooking Instructions

1. In a large bowl, whisk the tomato paste and the honey together until smooth.

 

2. Whisk in the mayonnaise, chives, lemon juice, cherry peppers, lemon zest, horseradish, and Tabasco.

 

3. Using a rubber spatula, gently fold in the egg. (You can make the dressing a day ahead and store it, covered with plastic wrap, in the refrigerator. When you're ready to serve, mix the dressing with the crabmeat.)

 

4. Add the crabmeat to the bowl and toss it with the dressing.

 

5. Season to taste with salt and pepper and a squeeze of lemon.

 

6. To serve, set a bowl of crab dip on a large platter and surround it with chips, crackers, or pita wedges for dipping.

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