- 1 lb. Phillips crab meat
- 1 cup nonfat sour cream
- 8 oz. nonfat cream cheese, softened at room temperature
- 2 tsp. finely chopped scallion
- 1 tbsp. lemon juice
- 2 tsp. dry sherry
- Dash of Chef Paul Prudhomme’s Magic Pepper Sauce
- Salt and pepper to taste
- 1/2 cup of Reese diced water chestnuts
Preheat the oven to 350 degrees F. With a wisk, whip together sour cream, cream cheese, scallion, lemon juice, sherry, hot pepper sauce, salt, and pepper.
Stir in diced water chestnuts and crab meat. Place in ovenproof serving dish. Sprinkle with paprika. Bake for 15-20 minutes.
Serve dip hot or cold, with biscotti toast or crackers.
Recipe courtesy of Robert’s Seafood Market in Springfield.